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Betty's Creamy Potato Soup
Ingredients
- 8 med Potatoes, peel & cut in chun
- 1/2 c. Unsalted butter
- 1 sm Onion, diced
- 2 c. Heavy cream
- 2 c. Half and half
- 2 x Chicken bouillon cubes
- 1 c. Lowfat milk
- 1/2 tsp Salt
- 1 tsp Black pepper, freshly grnd
Directions
- In a largesaucepan of water, boil the potatoes till fork-tender. Drain and set aside. In a stockpot, heat the butter over low heat, add in the onion, and gently saute/fry till soft and translucent/soft (don't brown). Add in the potatoes, cream, half & half, bouillon cubes, lowfat milk, salt and pepper. Simmer over low heat till thickened and thoroughly heated, about 30 mins. If desired a thicker soup, add in a little cornstarch or possibly flour, dissolved in a small amount of liquid.
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