“Bowl-Licious” Cream Of Potato Soup

• 6 whole Large Russet Potatoes
• 2-1/2 cups Whole Milk
• 1-1/2 cup Light Cream
• 1-1/4 Tablespoon Sweet Cream Butter
• 1/4 Tablespoons Iodized Salt
• 1/4 teaspoons Black Pepper
• 1/2 teaspoons Fresh Parsley, Or Dried Parsley Flakes, For Garnish
• 2 cups Seasoned Croutons, For Garnish

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. 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. 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.

potatoes, milk, light cream, sweet cream butter, ubc, ubc, fresh parsley, croutons

Taken from tastykitchen.com/recipes/soups/e2809cbowl-liciouse2809d-cream-of-potato-soup/ (may not work)