Cream of Potato Soup

Cream of Potato Soup

Ingredients

• 3 pounds baking potatoes (about 8 medium), peeled and diced
• 11⁄2 cups chopped onions
• 11⁄2 tablespoons salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup (1 stick) butter
• 1⁄2 cup heavy cream
• 1 cup milk
• Chopped parsley
• Salt and pepper

Cooking Instructions: 

1. Bring 8 cups water to a boil in a Dutch oven. 
2. Add the potatoes, onions, jalapeño, salt, and black pepper. Return to a boil.
3. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 18 minutes.
4. Remove from the heat. 
5. Mash the potato mixture using a potato masher. 
6. For a creamier consistency, purée about 4 cups of the potato mixture in a blender, working in batches and holding the lid down securely. 
7. Return the puréed potatoes to the Dutch oven.
8. Add the butter, cream, and milk; mix well. Season with salt and pepper. 
9. Top each serving with a small amount of parsley.