8.00 md potatoes; peel & cut in chun
0.50 c unsalted butter
1.00 sm onion; diced
2.00 c heavy cream
2.00 c half and half
2.00 chicken bouillon cubes
1.00 c milk
0.50 ts salt
1.00 ts 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.
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