Easy Creamy Potato Soup
Easy Creamy Potato Soup recipe
Yield
5 servingsPrep
5 minCook
30 minReady
35 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
potatoes
|
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
garlic salt
|
|
| 1 | teaspoon |
black pepper
coarse |
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
light cream (half&half)
|
|
| 1 ½ | tablespoons |
paprika
optional |
|
| 1 | dash |
red hot pepper sauce
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
potatoes
|
|
| 473 | ml |
water
|
|
| 5 | ml |
garlic
minced |
|
| 2.5 | ml |
garlic salt
|
|
| 5 | ml |
black pepper
coarse |
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
light cream (half&half)
|
|
| 23 | ml |
paprika
optional |
|
| 1 | dash |
red hot pepper sauce
optional |
*
|
Directions
Cut potato into chunks and boil in water until quite done, a little over-done.
You should end up with about a cup of water in the pot.
Mash potato chunks in pot with water; will be a juicy, mushy mixture.
Stir in spices, butter and half-and-half; mix well.
Add paprika a teaspoon or so at at time (to taste).
Stir in Tabasco sauce if needed, and serve.
