Potato Soup VI3 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
Original recipe yields 20 servings
- 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.
Amount Per Serving (20 total)
- 240 cal
- 5 g
- 45.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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."
"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."
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