This smooth, creamy potato soup can be described best as comfort in a bowl.
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5 medium (4 cups) Yukon Gold potatoes, peeled, cubed
1/4 cup Land O Lakes® Butter
1/4 cup chopped onion
2 teaspoons chicken-flavored bouillon
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
Shredded Cheddar cheese, if desired
Chopped green onions, if desired
Place cubed potatoes in a 4-quart saucepan. Add enough water to cover. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Continue cooking 10-12 minutes or until potatoes are tender. Remove from heat; drain. Keep warm.
Melt butter in 10-inch skillet over medium-high heat until sizzling; add onions. Continue cooking 3-5 minutes or until onions are softened. Stir in chicken bouillon until dissolved.
Add onion mixture, milk, salt and pepper to cooked potatoes in same 4-quart saucepan. Pour half of soup mixture into 5-cup blender container. Cover; blend 25-30 seconds or until smooth. Return blended potato mixture to saucepan. Cook over medium heat 3-5 minutes or until heated through.
To serve, spoon into individual soup bowls. Top with cheese and green onions, if desired.
Explore reviews fromour online community
Followed this recipe to the T. Thumbs up from all 7 family members. Keeping this recipe in the brain bank.
It was a hit with my family! I added garlic to the onions and (more) butter, and I skipped the chicken bullion (Lent and all…). I also added a little basil and some quick egg dumplings since my mom always had that in hers. Delicious!
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