Betty's Creamy Potato Soup

1. 1

   In a large saucepan of water, boil the potatoes until fork-tender.

2. 2

   Drain and set aside.

3. 3

   In a stockpot, melt the butter over low heat, add the onion, and gently saute until soft and translucent (do not brown).

4. 4

   Add the potatoes, cream, half and half, bouillon cubes, milk, salt and pepper.

5. 5

   Simmer over low heat until thickened and thoroughly heated, about 30 mins.

6. 6

   If you like a thicker soup, add a little cornstarch or flour, dissolved in a small amount of liquid.

7. 7

   Puree if desired, and serve hot with croutons or bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.