Cream of Potato Soup

By Hklbrries

"The need for calcium in our diet is something we never grow out of. The National Institutes of Health recommend that women over 50 and men over 65 get 1,200 mg to 1,500 mg of calcium daily.

Dairy products such as milk, cheese and yogurt are excellent sources of calcium, and thankfully, skim milk products contain as much calcium as their whole milk counterparts.

Dee Shanklin submitted her recipe for Cream of Potato Soup, with calcium-rich milk and half-and-half. 'I've prepared this soup for many occasions and always find it a pure delight,' says the New Smyrna Beach, FL, resident."

Ingredients

• 8 cups water
• 3 pounds baking potatoes, peeled and diced (about 8 medium)
• 1 1/2 cups chopped onion
• 1 jalapeno chili, seeded and chopped
• 1/4 tsp dried red pepper flakes
• 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

Details

Servings 8

Preparation

Step 1

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

Tips From Our Test Kitchen: For a thinner consistency, add more milk or half-and-half. To reduce calories, use fat-free half-and-half. Serve with shredded Cheddar cheese if desired.

Nutrition Information:
Per serving
300 calories
11 g fat
6 g protein
46 g carbohydrates
4 g fiber
540 mg sodium
95 mg calcium