Potato Soup VI
This is a base soup. You can eat it as is, or customize it by adding bacon, celery, onions, carrots, or whatever you like. Nondairy creamer is my choice, but you can use light cream or canned milk. Do not use red potatoes to make this soup.
- Serves: 20 persons
- 10pounds peeled and cubed potatoes
- 4cups non-dairy creamer
- salt and pepper to taste
Step 1Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
Step 2Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
Step 3Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.