Potato Soup VI

4.5
(4)

This is a base soup. You can eat it as is, or customize it by adding bacon, celery, onions, carrots, or whatever you like. Nondairy creamer is my choice, but you can use light cream or canned milk. Do not use red potatoes to make this soup.

1
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

Directions

  1. 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.

  2. Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.

  3. Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.

Nutrition Facts (per serving)

240 Calories
5g Fat
45g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 240
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 52mg 2%
Total Carbohydrate 45g 16%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 5g
Vitamin C 45mg 224%
Calcium 32mg 2%
Iron 2mg 10%
Potassium 1047mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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