Cream of Potato Soup

By fuzzygroup

Ingredients

• 3 lbs baking potatoes (about 8 medium), peeled and diced
• 1.5 cups chopped onions
• 1 medium jalapeno chile or 1/4 tsp dried red pepper flakes
• 1.5 T salt
• 1/2 tsp black pepper
• 1/2 cup butter (1 stick)
• 1/2 cup heavy cream
• 1 cup milk
• salt pepper
• chopped parsley

Preparation

Step 1

1. Bring 8 cups water to a boil in a Dutch oven. Add the potatoes, onions, jalapeno, salt and black pepper. Return to a boil.

2. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 18 minutes.

3. Remove from the heat. Mash the potato mixture using a potato masher. For a creamier consistency, puree about 4 cups of the potato mixture in a blender, working in batches and holding the lid down securely. return the pureed potatoes to the Dutch oven.

4. Kiss your loving wife.

5. Add the butter, cream and milk; mix well. Season with salt and pepper. Top each serving with a small amount of parsley.