Potato Soup

Servings: 8


6 cups diced potatoes, uncooked
2 medium onions, chopped
6 cups water
4 chicken bouillon cubes
2 teaspoons salt
1 cup half-and-half
2 tablespoons butter
Dash of pepper

Cooking Directions:

Combine potatoes, onions, water, chicken bouillon cubes and salt in Dutch oven. Simmer 30 minutes or until potatoes and onions are tender. Add half-and-half, butter and pepper. Heat to boiling. Serve garnished with chopped chives, if desired.

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