Potato Soup VI

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.

Potato Soup VI Ingredients

• 10 pounds peeled and cubed potatoes

• 4 cups non-dairy creamer

• salt and pepper to taste

How to Make Potato Soup VI

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.

Potato Soup VI Nutritions

• Calories: 240.1 calories

• Carbohydrate: 45.1 g

• Cholesterol:

• Fat: 5 g

• Fiber: 5 g

• Protein: 5.1 g

• SaturatedFat: 1 g

• ServingSize:

• Sodium: 51.5 mg

• Sugar: 7.2 g

• TransFat:

• UnsaturatedFat:

Potato Soup VI Reviews

• 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.

• 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.

• Somebody tell me why not use red potatoes? Thats all I ever used in my house.. They are great in the soup I make and everything else I use them in.

• Easy, Easy, Easy Wonderful base to start a great potato soup Add whatever you want to jazz it up. I made this recipe for 50 people. Lots of compliments