Potato Soup

1. 1

   Rinse and cut the potatoes into thirds.

2. 2

   Drain and rinse butterbeans.

3. 3

   Place them in a large pot with water to cover, add half the salt and bring to a boil.

4. 4

   Reduce heat to a simmer and cook until the potatoes are very soft -- about 45 minutes.

5. 5

   Drain the potatoes and beans, discarding the water, and return them to the pot.

6. 6

   Mash them with a potato masher until the consistency you desire.

7. 7

   Add the refried beans, butter and stir until melted.

8. 8

   Add the chicken stock, pepper and remaining salt and bring the soup back to a simmer.

9. 9

   Divide among 8 bowls and serve the soup hot.

10. 10

    Can be garnished with scallions, cheese, and bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.