| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 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 [email protected] (Pat Mitchell) on Aug 19, 1998
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