Cream of Potato Soup Recipe

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

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 Our Test Kitchen: For a thinner consistency, add more milk or cream.