Ingredients
- 8 potatoes
- 2 chicken bouillon (cubes)
- 1 onion
- 2 c cream (heavy)
- 1 c milk
- 1/2 c butter (unsalted)
- 1 ts black pepper
- 1/2 ts salt
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.
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