Bette's Creamy Potato Soup
Yield: 4 servings
- 8 medium-sized potatoes, peeled and cut into chunks
- 1/2 cup (1 stick) unsalted butter
- 1 small onion, diced
- 2 cups heavy cream
- 2 cups Half & Half
- 2 chick bouillon cubes
- 1 cup milk
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
In a large pot put in potatoes and cover with water. Boil until fork-tender. Drain and set aside.
In a stockpot, melt the butter over low heat, add the onion, and gently sauté 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 would like a thicker soup, add a little cornstarch or flour.
Learn about California New Potatoes.
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