Cream of Potato Soup Recipe

submitted by reader Dee Shanklin of New Smyrna Beach, FL

Ingredients
8 cups water
3 pounds baking potatoes, peeled and diced (about 8 medium)
1½ cups chopped onion
1 medium jalapeno chilie or ¼ teaspoon dried red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
1/3 cup butter
½ cup half-and-half
1 cup 2% reduced-fat milk
Chopped fresh flat-leaf parsley
Instructions
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, purée about 4 cups of the potato mixture in a blender, working in batches and holding the lid down securely. Return the puréed 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. Serves 7.
Tips from the Test Kitchen
Tips From Our Test Kitchen: For a thinner consistency, add more milk or cream.
Nutritional Information
Nutrition facts per serving: 300 calories, 11g fat, 5g protein, 45g carbohydrates, 4g fiber, 370mg sodium, 77mg calcium.

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