Ingredients45 m servings 240 cals
- 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.
Per Serving: 240 calories; 5 g fat; 45.1 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 52 mg sodium. Full nutrition
ReviewsRead all reviews 4
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. Th...
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 ...
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.