University of Illinois Extension

Cream of Potato Soup

8 c water
3 lb baking potatoes, peeled and diced (about 8 medium)
1 ½ c chopped onion
1 jalapeno chili, seeded and chopped (OR ¼ tsp dried red pepper flakes)
1 ½ tsp salt
½ tsp black pepper
1/3 c butter
1 c half-n-half
1 c milk
Chopped fresh parsley

Bring water to boil in a Dutch oven.  Add potatoes, onions, jalapeno, salt, and pepper.  Return to a boil.  Reduce heat and simmer, uncovered, until potatoes are tender (about 15 minutes).

Remove from heat.  Mash potatoes in cooking liquid using potato masher.  For a creamier consistency, puree potato mix in blender, working in batches and holding lid.  Return pureed potatoes to pan.  Add butter, cream, and milk; mix well.  Season with additional salt and pepper, if desired.  Top each serving with parsley. 
Serves 8.

Nutritional Information: Servings: 8, Amount/Serving: Calories 287, Total Fat 16g, Sat. Fat 10g, Cholesterol 50mg, Sodium 550mg, Total carbohydrates 28g, Sugars 5g, Dietary Fiber 3g, Protein 7g, Calcium 87mg, Vitamin D 100 IU