Creamy Potato Soup

• 2 pounds Potatoes ( About 6)
• 1 whole Yellow Onion
• 1 stick Butter
• 2 cups Heavy Cream
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 can (10 Oz. Size) Cream Of Potato Soup
• 1 cup Shredded Cheddar Cheese
• 1 Tablespoon Black Pepper
• 1 Tablespoon Kosher Salt
• Optional Garnishes: Shredded Cheese, Chives, Bacon Bits, Etc

1. Start by peeling your potatoes. Rinse and chop them into bite size chunks. Dice onion. Add onion and potatoes to a pot and cover with water. Put on stovetop and bring to a boil. Once they start to boil give them about 5 to 10 minutes on high. Insert fork into potatoes and check to see if they are fork tender. Once done, drain potatoes and onions in a colander. Then put them back in the pot and turn to medium heat and throw in the butter and heavy cream. After the butter is melted stir in cream of potato and cream of mushroom soups. Add cheese and let it melt. Salt and pepper to taste. Cook for about 5 more minutes. Serve and enjoy. I like to top this with shredded cheese, chives, and bacon bits. YUMMY!

potatoes, onion, butter, heavy cream, cream of mushroom soup, cream of potato soup, cheddar cheese, black pepper, kosher salt, shredded cheese

Taken from tastykitchen.com/recipes/soups/creamy-potato-soup-6/ (may not work)