Cream of Potato Soup

  • Yield: 7 servings

"I've prepared this soup for many occasions and always find it a pure delight."


8cups water
3pounds baking potatoes, peeled and diced (about 8 medium)
1 1/2cups chopped onion
1medium jalapeno chilie or 1/4 teaspoon dried red pepper flakes
1teaspoon salt
1/2teaspoon black pepper
1/3cup butter
1/2cup half-and-half
1cup 2% reduced-fat milk
Chopped fresh flat-leaf parsley


  1. Bring water to a boil in a Dutch oven. Add potatoes, onions, jalapeno, salt and pepper. Return to a boil.
  2. Reduce the heat, and simmer, uncovered, until potatoes are tender, about 18 minutes.
  3. 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.
  4. 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.