You are here: Home » Recipes » Cream of Potato Soup Cream of Potato Soup Recipe by American Profile Yield 7 servings PrintEmail "I've prepared this soup for many occasions and always find it a pure delight." Ingredients 8 cups water3 pounds baking potatoes, peeled and diced (about 8 medium)1 1/2 cups chopped onion1 medium jalapeno chilie or 1/4 teaspoon dried red pepper flakes1 teaspoon salt1/2 teaspoon black pepper1/3 cup butter1/2 cup half-and-half1 cup 2% reduced-fat milk Chopped fresh flat-leaf parsley Instructions Bring water to a boil in a Dutch oven. Add potatoes, onions, jalapeno, salt and pepper. Return to a boil. Reduce the heat, and simmer, uncovered, until potatoes are tender, about 18 minutes. Remove from the heat. Mash potatoes using a potato masher. For a creamier consistency, puree about 4 cups of the potato mixture in a blender, working in batches and holding the lid down securely. Return the pureed potatoes to pan. Add butter, cream, and milk; mix well. Season with additional salt and pepper. Top each serving with a small amount of parsley. Recipe by Dee Shanklin, New Smyrna Beach, Fla.