Baked Potato Soup




  • 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.