Potato Soup VI

SUBMITTED BY: 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."

PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 20 servings

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INGREDIENTS

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

READ REVIEWS (1)

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.

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REVIEWS

Reviewed on Oct. 8, 2005 by HOLLY D

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.

5 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 245

Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 54mg
Total Carbs: 46.3g
Dietary Fiber: 5.4g
Protein: 5g

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