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Ingredients - Serves 4-8:

• 2 Russet Potatoes
• 1 Yellow Onions (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.