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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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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. Ingredients:
4 large potatoes, peeled and diced |
8 cups water |
1 (12 fluid ounce) can evaporated milk |
16 ounces heavy cream |
1/2 cup sour cream |
3 tablespoons butter |
1/2 teaspoon onion salt |
1/2 teaspoon garlic powder |
salt to taste |
freshly ground pepper, to taste |
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.
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