Potato Soup VI

3 Reviews

Prep: 10 min
Cook: 35 min
Ready In: 45 min

“This is a base soup. You can eat it as is, or customize it by adding bacon, celery, onions, carrots, or whatever you like. Nondairy creamer is my choice, but you can use light cream or canned milk. Do not use red potatoes to make this soup.” - by Rosemary

Ingredients

10 pounds peeled and cubed potatoes
4 cups non-dairy creamer
salt and pepper to taste

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Metric US

Original recipe yields 20 servings

Directions

Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.

Nutrition

Amount Per Serving (20 total)

Calories
240 cal
12%

Carbs
45.1 g
15%

Based on a 2,000 calorie diet

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Reviews (3)

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HOLLY D

Oct. 8, 2005

"My Mom made Potato soup this way, and I have myself for years. Sometimes I jazz it up a bit and add cheese, bacon, celery, or sometimes I am in the mood for plain Old Fashioned Potato soup. The only..." See more things I do different from this recipe is use cmilk and 2% milk, and I also add a stick of butter or Margarine. Easy to make and tastes yummy."

trishthedish725

Oct. 3, 2008

"Exactly the way my mom made potato soup when I was growing up...before the days of adding bacon, cheese, etc. I was thrilled when she made it! HA! Simple is usually best. Definitely use russet potato..." See morees and not red."

cmerun

Oct. 3, 2008

"Somebody tell me why not use red potatoes? That's all I ever used in my house.. They are great in the soup I make and everything else I use them in...." See more"

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