This soup’s basic. You can eat it as is or add bacon, celery, onions, carrots, or whatever else you like to make it your own. My preference is nondairy creamer, but you could also use canned milk or light cream. Red potatoes should not be used to prepare this soup.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 10 pounds peeled and cubed potatoes
- 4 cups non-dairy creamer
- salt and pepper to taste
Instructions
- Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
- Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
- Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.
Reviews
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!!
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.
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.
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.