My stepmom, Polly, would often place bowls of this creamy potato soup in front of us, along with salad, homemade bread and orange slices for dessert. Always perfectly seasoned, this recipe never disappointed.-Teresa Ambord, Anderson, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid. , Return potatoes to stockpot or Dutch oven; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Serve warm. Top with green onions. If desired, sprinkle with cheese and bacon.
Nutrition Facts : Calories 230 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
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