Bettys Creamy Potato Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 medium: Potatoes, peel & cut in chun
1/2 cup: Unsalted butter,
1 small: Onion, diced
2 cup: Heavy cream,
2 cup: Half and half,
2: Chicken bouillon cubes,
1 cup: Milk,
1/2 tsp: Salt,
1 tsp: Black pepper, freshly ground
Directions:
Recipe by: Produce Petes "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 pat-mitchell@juno.com (Pat Mitchell) on Aug
19, 1998
Source from luhu.jp
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 pat-mitchell@juno.com (Pat Mitchell) on Aug
19, 1998
Source from luhu.jp
Tags
Poultry