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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 6 whole Large Russet Potatoes
- 2-1/2 cups Whole Milk
- 1-1/2 cup Light Cream
- 1-1/4 Tablespoon Sweet Cream Butter
- 1/4 Tablespoons Iodized Salt
- 1/4 teaspoons Black Pepper
- 1/2 teaspoons Fresh Parsley, Or Dried Parsley Flakes, For Garnish
- 2 cups Seasoned Croutons, For Garnish
Method
- Peel and cut russet potatoes in quarters, then dice into cubes. In a medium size pot, add diced potatoes and boil for 5 minutes. Drain and set aside.
- In a large Dutch oven with a lid, add milk, cream, butter, salt and pepper. Add diced potatoes and stir together. Cook covered for 20 minutes on medium heat.
- Garnish with fresh parsley (or parsley flakes) then add several seasoned croutons on top of soup. Any kind of crackers crumbled in the soup works as well.
