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Old Fashioned Cream of Potato Soup

12:00 AM, Jan 16, 2013   |    comments
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6 large baking potatoes, peeled and cut into approximately equal size chunks
Water to cover
1/2 stick butter
4 cups half & half, or to consistency preferred
Salt & pepper to taste


Rinse cut potatoes in cold water. In a large heavy sauce pan, cover potatoes with cold water. Bring to a gentle boil over medium-high heat. Cook until potatoes are very tender. Drain off some of the excess water, but not all of it. You are pouring nutrients down the drain.

Add butter, salt and pepper. Using a whisk, a fork or the tool of your choice; stir or whisk until the potatoes are somewhat blended but not smooth. Whatever texture you like is the right texture. Add half and half to the consistency of your choice. Return to heat and heat until steaming. Do not boil. The soup will thicken as it sets. Add hot half and half or whole milk to return to the desired consistency.

Presented by: Olivia Sipe, Miss Olivia's Table

Date Aired: January 16, 2013

Olivia Sipe, Miss Olivia's Table

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