Betty's Creamy Potato Soup

• 8 medium potatoes peeled, cut up
• 1/2 cup butter, unsalted
• 1 small onions diced
• 2 cups heavy whipping cream
• 2 cups light cream (half&half)
• 2 chicken bouillon cubes
• 1 cup milk
• 1/2 teaspoon salt
• 1 teaspoon black pepper

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 and 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.
7. Puree if desired, and serve hot with croutons or bread.

potatoes, butter, onions, heavy whipping cream, light cream, chicken bouillon cubes, milk, salt, black pepper

Taken from recipeland.com/recipe/v/bettys-creamy-potato-soup-44211 (may not work)