"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." — Rosemary
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peeled and cubed potatoes
salt and pepper to taste
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? That's all I ever used in my house.. They are great in the soup I make and everything else I use them in.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Soup VI
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 45
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See how to make this hearty and satisfying soup.
This soup combines potatoes with bacon, cheese, and the works.