~ Cream of Potato ~

4 med. size potatoes
1/4 cup chopped onion
2 cups water
1 tesp. salt
1/8 tsp. pepper
1 cup instant mashed potato
1/8 tsp. soda
2 tbsp. butter or margarine
pinch of parsley (optional)
6 cups milk(you can use any kind of milk, the more fat the richer the taste of the soup, I use 2% milk and I like it).

Peel the potato’s and cut into small cubes, place in the bottom of the kettle that you are going to make the soup in along with the onion, salt, pepper and water. Cook on medium heat stirring frequently until the potato’s are soft when you poke them with a fork. If it looks like you may have chunks that are a little to big, break them apart with a potato masher or fork. Then add the soda, salt, and 4 cups of the milk. In a small bowl place the instant mashed potato’s and then slowly add the remaining 2 cups of milk. Slowly Stir the milk and instant mashed potato into the hot soup. Bring the temperature of the soup back up until it is very hot, but do not bring to a boil, remember to stir it frequently as milk will burn easy. Add the butter and the pinch of parsley. Serves 4.

If you want to add a little color to this you can also grate a little carrot into it, use a fine grate, or you may add some carrot to the potato’s when you are boiling them.

Because soups that have a milk base are so easy to burn always watch them closely. You may use a double boiler (remember putting one smaller pan into a larger pan with water in the bottom of the larger pan will work for a double boiler) this will keep it from direct heat and it will not burn. Also you can use the microwave and it will not burn . I don’t have a large enough microwave to use for this but if you do it is also an option.

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