8.00 md potatoes; peel & cut in chun 0.50 c unsalted butter 1.00 sm onion; diced 2.00 c heavy cream 2.00 c half and half 2.00 chicken bouillon cubes 1.00 c milk 0.50 ts salt 1.00 ts black pepper; freshly ground Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 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 mins. If you like a thicker soup, add a little cornstarch or flour, dissolved in a small amount of liquid. -----