Creamy Potato Soup

Categories: Soup

Ingredients

• 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

Directions

1. 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

2. 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.

3. 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. (OR use a stick blender in the pot.) 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.

4. To serve, spoon into individual soup bowls. Top with cheese and green onions, if desired.

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