Yield: 4 Servings
Measure | 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 \N | Chicken bouillon cubes |
1 cup | Milk |
½ teaspoon | Salt |
1 teaspoon | Black pepper; freshly ground |
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