Baked Potato Soup

serves 4-8

Ingredients:

2 Russet Potatoes

1 Yellow Onion (diced)

1 tsp Table Salt

1 tsp White Pepper

1 cup Buttermilk

1/2 cup Heavy Cream

2 tbsp Butter (NOT MARGARINE)

2 Bouillon Cubes

1 cup Water

Bake the potatoes, remove the skin, and cube. Place the butter and onions into a large pot and cook on low heat until they become soft and transparent. Do not burn the butter. Add the milk and cream. Bring to a boil. Next add the chicken base, then the potato cubes, and mix by hand with a paddle until the soup thickens and the lumps are gone. Add water for consistency. Bring to a boil for about 15 minutes. Add salt and pepper.