Chunky Potato Soup Recipe

So, I subscribe to The Gluten Free Checklist...and get a GF recipe via e-mail each day. Today's looks great....I think I will definitely be trying this one! (However, I am a big baby and personally don't care for onions...I'll probably either omit them or use a lot less than 2 cups ;)).

Chunky Potato Soup
Ingredients
6 Tbs. butter
2 c. purple onion, sliced
2 medium carrots, chopped
3 Tbs. ARROWHEAD MILLS – white rice flour
1 qt. water 1 qt. IMAGINE - Organic Low Sodium Free Range Chicken Broth
4 c. red potatoes, peeled & cubed
1/2 c. heavy cream
3 Tbs. parsley, chopped
Coarse salt & fresh ground pepper to taste

Directions
Melt 3 Tbs. butter in a 5 qt. stock pot. Add onions and cook slowly for 5 minutes without browning. Blend in gluten free flour and cook for 2 minutes. Gradually add water and chicken broth, stirring to prevent lumps. Add potatoes and carrots and bring to a boil. Reduce heat slightly and simmer partially covered for 45 minutes. While soup is simmering, stir in cream, parsley, remaining butter and salt & pepper to taste. Continue simmering to allow butter to melt and flavors to blend.