Paulette Vickery's Recipes

Shaker Country Potato Soup

soups, vegetables

5 each medium red potatoes
2 quart chicken broth
1/2 cup chopped onion
1/4 each stick butter
1 cup half and half
1/2 cup milk
1 teaspoon salt
1/8 teaspoon red pepper

Peel potatoes and cut into cubes. Cook in chicken broth until tender. If chicken broth is not available, 3 chicken boullion cubes, plus 2 quarts water may be used to make broth. Cook onion in butter until tender. Combine mixtures and return to heat. Add Half and Half, milk, salt, and red pepper. Taste for seasonings. Serve, topped with chopped chives, or chopped red onions.

Yield: 12 servings

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