Cream of Potato Soup

Ingredients for Cream of Potato Soup

• 8 cups water
• 3 lbs. baking potatoes, peeled and diced (about 8 medium)
• 1 1/2 cups chopped onion
• 1 jalapeno pepper, seeded and chopped or 1/4 tsp. crushed redpepper
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/3 cup butter
• 1 cup half-and-half
• 1 cup 2% reduced fat milk
• chopped fresh flat-leaf parsley

Directions:

Bring water to a boil in a Dutch oven. Add potatoes, onions,

jalapeno, salt and pepper. Return to a boil. Reduce heat, and

simmer, uncovered, until potatoes are tender, about 15 minutes.

Remove from heat. Mash potatoes in cooking liquid using a

potato masher. For a creamer consistency, puree potato mixture

in a blender, working in batches and holding lid down securely.

Return pureed potatoes to pan. Add butter, cream and milk; mix

well. Season with additional salt and pepper, if desired. Top

each serving with parsley. Serves 8.

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