Cream of Potato SoupSubmitted by: YES_I_CAN!
IntroductionA favorite homemade soup, passed down from mom. A favorite homemade soup, passed down from mom.
6Tbls Blue Bonnet light margerine
5 Medium potatoes, peeled and cubed
4C 1% Milk
2T Corn Starch (if needed)
1.5oz Colby/Jack cheese
Salt & Pepper to taste
WHILE POTATOES ARE COOKING:
In seperate saucepan, melt margerine then add flour and whisk together. Slowly add 2C of milk, whisking constantly. Stir until warmed through and slightly thickened. (if soup is not starting to thicken, add up to 2Tbls corn starch and whisk briskly.) Add remaining milk and stir occasionally until heated through. Once the base is hot, add cheese and whisk until it's melted.
Drain potatoes, and mash about 1/2-3/4 cup. Carefully add to base and stir to combine.
Makes approximately 6 servings. My ladle measures 2/3C, and I serve two ladlefulls into each bowl.
Number of Servings: 6
Recipe submitted by SparkPeople user YES_I_CAN!.
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Member Ratings For This Recipe
This recipe was good - a little on the bland side. Definitely needs a little more seasoning. It would help to add bacon or ham. Chives were delicious added as well. Thanks for a good start! I would make this again and make sure to add salt to my potatoes as they boil. - 1/22/09
Wonderfull basic potato soup recipe. We didn't have sour cream,which is needed in most other recipes. Impressed my husband (thats hard to do)! Well written recipe, all the way down to ladle size. We added 3 slices of bacon for added flavor. Excellent!!! - 10/23/08
Reply from YES_I_CAN! (10/23/08)
I'm glad you enjoyed it! I've made double batch and brought it to work before and people practically lined up. I've also added bacon before, and my brother-in-law likes some chives too (think baked potato.)