Mashed Potato Soup
"This is a very simple soup. It is a dish that we almost always have all the ingredients on hand."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 cup unsalted butter
- 1 large onion, chopped
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 4 large idaho potatoes, total peeled and cut into 1/2-inch chunks (2 1/2 to 3 pounds)
- 3 cups water
- 1⁄2 cup milk
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 dash grated nutmeg
- 1 dash cayenne
- minced chives or parsley, for garnish
directions
- In a large saucepan or flameproof casserole, melt half the butter over moderate heat.
- Add the onion and cook, stirring occasionally, until the onion is golden and starting to brown at the edges, 8 to 10 minutes.
- Add the chicken broth, potatoes, and water.
- Bring to a boil, reduce the heat to a simmer, and cook, partially covered, until the potatoes are soft, 20 to 25 minutes.
- With a potato masher or the back of a large spoon, mash the potatoes just enough to thicken the soup, but leave plenty of chunks intact.
- Add the milk and the remaining butter.
- Season the soup with salt, pepper, nutmeg, and cayenne.
- Serve piping hot, garnished with the minced chives.
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RECIPE SUBMITTED BY
BeckyF
Las Vegas, Nevada
My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.
