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| Potato Soup VI |
"This is a base soup. You can eat it as is, or customize it by means of including bacon, celery, onions, carrots, or some thing you like. Nondairy creamer is my choice, but you could use mild cream or canned milk. Do no longer use red potatoes to make this soup."
Ingredients :
- 10 pounds peeled and cubed potatoes
- four cups non-dairy creamer
- salt and pepper to taste
Instructions :
| Prep : 10M | Cook : 20M | Ready in : 45M |
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- Place potatoes in a huge pot, and cover with water. The water level must stand about 2 inches above potatoes. Bring to a boil, lessen heat, and simmer until very smooth.
- Remove soup from warmness, 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.
Notes :
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