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Potato Soup VI

Potato Soup VI

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Rosemary

Rosemary

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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
  3. Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.
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Reviews

HOLLY D
58

HOLLY D

10/8/2005

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 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
24

trishthedish725

10/3/2008

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 potatoes and not red.

cmerun
15

cmerun

10/3/2008

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.

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