----- Now You're Cooking! v4.56 [Meal-Master Export Format]
 
       Title: Betty’s Creamy Potato Soup
  Categories: poultry
       Yield: 4 servings
 
    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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