Betty's Creamy Potato Soup

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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