Betty's creamy potato soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Potatoes; peel & cut in chun |
| ½ | cup | Unsalted butter |
| 1 | small | Onion; diced |
| 2 | cups | Heavy cream |
| 2 | cups | Half and half |
| 2 | Chicken bouillon cubes | |
| 1 | cup | Milk |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Black pepper; freshly ground |
Directions
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 In a large saucepan of water, boil the potatoes until fork-tender. Drain and set aside. In a stockpot, melt the butter over low heat, add the onion, and gently saute until soft and translucent (do not brown). Add the potatoes, cream, half & half, bouillon cubes, milk, salt and pepper. Simmer over low heat until thickened and thoroughly heated, about 30 mins. If you like a thicker soup, add a little cornstarch or flour, dissolved in a small amount of liquid.
Posted to MM-Recipes Digest by pat-mitchell@... (Pat Mitchell) on Aug 19, 1998