Baked Potato Soup IV Recipe

Name: Baked Potato Soup IV
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large potatoes, peeled and diced; 8 cups water; 1 (12 fluid ounce) can evaporated milk; 16 ounces heavy cream; 1/2 cup sour cream; 3 tablespoons butter; 1/2 teaspoon onion salt; 1/2 teaspoon garlic powder; salt to taste; freshly ground pepper, to taste

Servings: persons

4 large potatoes, peeled and diced
8 cups water
1 (12 fluid ounce) can evaporated milk
16 ounces heavy cream
1/2 cup sour cream
3 tablespoons butter
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
salt to taste
freshly ground pepper, to taste

1
Place the potatoes and water in a large saucepan.
2
Bring to a boil.
3
Reduce heat and simmer 1 hour, or until potatoes are very soft.
4
Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes.
5
Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
6
Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher.
7
Return to mixture.
8
Garnish and serve.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large potatoes, peeled and diced, 8 cups water, 1 (12 fluid ounce) can evaporated milk, 16 ounces heavy cream, and more.

Yes, Baked Potato Soup IV falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Potato Soup IV

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