Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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!!
* 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
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a creamy, green garlicky potato soup.
A hearty winter soup with potatoes, Cheddar, and bacon.
This soup combines potatoes with bacon, cheese, and the works.