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      Title: Betty's Creamy Potato Soup
 Categories: poultry
      Yield: 4 servings

      8 md Potatoes; peel & cut in chunks
    1/2 c  Unsalted butter
      1 sm Onion; diced
      2 c  Heavy cream
      2 c  Half and half
      2    Chicken bouillon cubes
      1 c  Milk
    1/2 ts Salt
      1 ts Black pepper; freshly ground

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

  Recipe by: Produce Pete's "Farmacopeia", ISBN 0-688-12847-5

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