Potato Soup a la Inge Recipe

Directions

In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!

Nutrition

Amount Per Serving (4 total)

Calories
633 cal
32%

Fat
44.7 g
69%

Carbs
52.4 g
17%

Based on a 2,000 calorie diet

Reviews (9)

Rate This Recipe

ManassasMa

Jul. 2, 2007

"I liked this soup. To my mind, ANY soup that includes GARLIC in its ingredient list is fine with me. And, to my mind, its consistency was better than good if you followed the recipe. You didn't like ..." See moreit? Too bland? Then ADD what YOU like (corn, carrots, peas, potatoes, beans, celery, onions, etc.; salt, pepper (red, black, white), bay leaf, tarragon, thyme, cumin, marjoram, sage, etc.) I, personally, liked the effect the NUTMEG had on this recipe. I've been cooking for over 40 years and I LOVE making soups (reduce the liquids and call it "stew"). And one of the things I have learned about cooking (and making soups/stews) is that if you like what you put into it you will like what you get out of it. JMHO."

DARLA33

Jan. 1, 2003

"Needs more potatos but otherwise and easy, excellent soup. Try adding shredded cheese and sour cream as a garnish with the bacon. Yummy...." See more"