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This is one of my favorite recipes that uses wholesome milk—an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!—Janis Plagerman, Ephrata, Washington
Nutritional Facts 1 serving (1 cup) equals 208 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 912 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Creamy Potato Soup in Taste of Home February/March 1998, p65
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Reviewed on Dec. 25, 2011 by Joannie Harmon
I make this recipe all the time. It is so yummy and pretty easy. I sometimes sub straight chicken broth for the bouillon and quart of water - depends on what I have on hand and what makes life easier. Also, have been known to sub half-and-half or heavy whipping cream for the milk. I serve it with a generous sprinkling of cheese and bacon bits. In my opinion, it's the bacon bits that really take the flavor over the top for goodness. Enjoy. This is a wonderful go-to recipe that is super quick.
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