Betty's Creamy Potato Soup
Betty's Creamy Potato Soup recipe
Yield
12 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
potatoes
peeled, cut up |
|
| ½ | cup |
butter, unsalted
|
|
| 1 | small |
onions
diced |
|
| 2 | cups |
heavy whipping cream
|
|
| 2 | cups |
light cream (half&half)
|
|
| 2 | chicken |
bouillon cubes
|
* |
| 1 | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
potatoes
peeled, cut up |
|
| 118 | ml |
butter, unsalted
|
|
| 1 | small |
onions
diced |
|
| 473 | ml |
heavy whipping cream
|
|
| 473 | ml |
light cream (half&half)
|
|
| 2 | chicken |
bouillon cubes
|
* |
| 237 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
Directions
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 sauté until soft and translucent (do not brown).
Add the potatoes, cream, half and 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.
Puree if desired, and serve hot with croutons or bread.
