Ingredients
20
20 servings
- •10 pounds peeled and cubed potatoes
- •4 cups non-dairy creamer
- •salt and pepper to taste
Instructions
- Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
- Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
- Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.
Nutritional Facts
Per 20 servings
- Calories: 240
- Carbohydrate: 45g
- Fat: 5g
- Fiber: 5g
- Protein: 5g
- Sugar: 7g
Related Recipes
Plain Potato Soup
Loaded Potato Soup I
Potato Soup VIII
Potato Soup VII
Loaded Potato Soup II
Baked Potato Soup V
Creamy Potato Soup
Potato Soup with Cream Cheese
Loaded Baked Potato Soup
Basic Potato Soup
Quick Creamy Potato Soup
