Robyn's Potato Soup Recipe - Easy

This is the page with the easiest recipe.
If link is broken, here is her recipe. 

We had a few potatoes left after the holidays that needed to be used and as the snow fell, I decided this would be the best use of them.

Robyn Stone | Add a Pinch
Serves 8 

Ingredients:
2 pounds (about 6 medium) Russet potatoes scrubbed, peeled, and chopped
water
3 cups whole milk
4 tablespoons butter
salt and pepper to taste

Instructions:
Cover potatoes with water in a large soup pot.
Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain.
Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
Remove from heat and ladle into soup bowls.
Serve with salt and pepper to taste.

Nutrition Information
Calories: 171kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 13mg | Calcium: 139mg | Iron: 3.7mg

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