BAKED POTATO SOUP IV
This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.
Provided by NANCYMC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h15m
Yield 6
Number Of Ingredients 10
Steps:
- Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
- Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
- Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.
Nutrition Facts : Calories 628 calories, Carbohydrate 52.5 g, Cholesterol 145.7 mg, Fat 42.8 g, Fiber 5.4 g, Protein 11.5 g, SaturatedFat 26.5 g, Sodium 312.5 mg, Sugar 8.4 g
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