Ingredients
*1/4 stick real butter
*1 med.-lg. yellow onion
*7 small-med. potatoes, peeled and sliced thinly. (A v-slicer makes this quick work)
*4 chicken bouillon cubes
*water
*milk or half’n’half
*salt & pepper to taste
Preparation
In a large soup pot, melt the butter and sliced onions on top. Cook on low/med. heat until clear. Put sliced potatoes on top of onions and butter. Add four peeled bouillon cubes. Stir together. Add water to cover potatoes; cook 25-30 minutes or until soft. Blend in a blender (or with an immersion blender) adding milk/cream until creamy. Add salt & pepper to taste. Serve warm.
