** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large
saucepan of water, boil the potatoes until fork-tender.
2. Drain and set
aside.
3. In a stockpot, melt the butter over low heat, add the onion, and
gently saute until soft and translucent (do not brown).
4. Add the potatoes,
cream, half & half, bouillon cubes, milk, salt and pepper.
5. Simmer over low
heat until thickened and thoroughly heated, about 30 mins.
6. If you like a
thicker soup, add a little cornstarch or flour, dissolved in a small amount
of liquid.
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Dietary Notes:
This recipe is high in Vitamin A with 28% of your daily recommended intake per serving. This recipe is high in Vitamin C with 68% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, MSG, Potato, Onion allergies.
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