“Bowl-Licious” Cream Of Potato Soup

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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