Betty's Creamy Potato Soup
Categories: PoultryServes: 4 Servings
Ingredients:
- 8 md Potatoes; peel & cut in chun
- 1/2 c Unsalted butter
- 1 sm Onion; diced
- 2 c Heavy cream
- 2 c Half and half
- 2 Chicken bouillon cubes
- 1 c Milk
- 1/2 ts Salt
- 1 ts Black pepper; freshly ground
Instructions:
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@juno.com (Pat Mitchell) on Aug
19, 1998
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