Baked Potato Soup IV recipe

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Ingredients

4 large potatoes, peeled and diced
8 cups water
1 (12 fluid ounce) can evaporated milk
16 ounces heavy cream
½ cup sour cream
3 tablespoons butter
½ teaspoon onion salt
½ teaspoon garlic powder
salt to taste
freshly ground pepper, to taste

Nutrition Info

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
servingSize: -
sodium: 312.5 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  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.

Recipe Yield

6 to 8 servings

Recipe Note

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.

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