Hometown Recipes for the Holidays/2007

Cream of Potato Soup
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
7 for a thinner consistency, add more milk or cream


INGREDIENTS:
3 pounds baking potatoes (about 8 medium), peeled and diced 1-1/2 cups chopped onions 1 medium jalapeno chile or 1/4 teaspoon dried red pepper flakes
1-1/2 tablespoon salt 1/2 teaspoon black pepper 1/2 cup (1 stick) butter
1/2 cup heavy cream 1 cup milk salt and pepper
chopped parsley



1 Bring 8 cups water to a boil in a Dutch oven. Add the potatoes, onions, jalapeno, salt, and black pepper. Return to a boil.
2 Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 18 minutes.
3 Remove from the heat. Mash the potato mixture using a potato masher. For a creamier consistency, puree about 4 cups of the potato mixture in a blender, working in batches and holding the lid down securely. Return the pureed potatoes to the Dutch oven.
4 Add the butter, cream, and milk; mix well. Season with salt and pepper. Top each serving with a small amount of parsley.

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