Baked Potato Soup IV

This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 628 Calories

Ingredients

• 3 tablespoons butter
• ½ cup sour cream
• 1 (12 fluid ounce) can evaporated milk
• salt to taste
• ½ teaspoon garlic powder
• 8 cups water
• ½ teaspoon onion salt
• 4 large potatoes, peeled and diced
• 16 ounces heavy cream
• freshly ground pepper, to taste

Recipe Instructions

Step 1

Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.

Step 2

Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.

Step 3

Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.