My stepmom, Polly, would often place bowls of this creamy potato soup in front of us, along with salad, homemade bread and orange slices for dessert. Always perfectly seasoned, this recipe never disappointed.—Teresa Ambord, Anderson, California
Polly’s Perfect Potato Soup
Polly’s Perfect Potato Soup
Prep Time
15 min
Cook Time
30 min
Yield
8 servings (2-1/2 quarts)
Ingredients
- 6 medium potatoes (about 4 pounds), peeled and cubed
- 3 cups whole milk
- 1/2 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 1-1/4 teaspoons kosher salt
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon seasoned salt
- 6 green onions, thinly sliced
- Optional: Shredded cheddar cheese and crumbled bacon
Directions
- Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid.
- Return potatoes to pot; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Serve warm. Top with green onions. If desired, sprinkle with cheese and bacon.
Nutrition Facts
1-1/4 cups: 230 calories, 11g fat (7g saturated fat), 34mg cholesterol, 444mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 6g protein.
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