Betty's creamy potato soup

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

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