This creamy potato soup is a delicious and satisfying way to warm up from the inside out on a chilly day.
6 cups diced potatoes, uncooked
2 medium onions, chopped
6 cups water
4 chicken bouillon cubes
2 teaspoons salt
1 cup half-and-half (light cream)
2 tablespoons butter
Freshly ground black pepper to taste
- Combine potatoes, onions, water, chicken bouillon cubes and salt in Dutch oven. Simmer 30 minutes or until potatoes and onions are tender.
- Add half-and-half, butter and pepper. Heat to boiling.
- Serve garnished with chopped chives, if desired.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.