Recipe - Bettys Creamy Potato Soup

8 md Potatoes; peel & cut in chun
One half cup Unsalted butter
1 small Onion; minced
2 cup Heavy cream
2 cup Half and half
2 Chicken bouillon cubes
1 cup Milk
One half teaspoon Salt
1 teaspoon Black pepper; freshly ground

Recipe by: Produce Pete's "Farmacopeia" ISBN 0688128475 In a large
saucepan of water, boil the potatoes until forktender. 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 MMRecipes Digest by patmitchell@juno.com (Pat Mitchell) on Aug
19, 1998