This is a hearty, easy to make soup that you can enjoy on those cold winter evenings. Caution: This is not a low calorie soup! You can always substitute the half and half for skim milk and skip the butter…but it won’t taste as yummy!
4 Russet potatoes
½ stick butter
1 cup half and half
2 garlic cloves grated
1 tbs. parsley
Salt and pepper to taste
Peel and cut up 4 potatoes and put in pot. Add enough water so that the potatoes are covered. Boil potatoes until soft. Mash the potatoes a bit with a hand masher. Don’t mash completely, just enough to thicken the soup. You still want to have some potato chunks. Add the rest of the ingredients and let simmer on low for 15 minutes. Add your optional ingredients to your desired taste and enjoy!
Yields approximately 6 servings