8 md Potatoes; peel & cut in chunks
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
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 minutes. If you like a thicker soup,
add a little corn starch or flour, dissolved in a small amount of
liquid.
Recipe by: Produce Pete's "Farmacopeia", ISBN 0-688-12847-5
