Baked Potato Soup

[Guest guest]

4 large potatoes, peeled and diced

8 cups water

1 (12 fluid ounce) can evaporated milk

16 ounces heavy cream

1/2-cup sour cream

3 tablespoons butter

1/2-teaspoon onion salt

1/2-teaspoon garlic powder

Salt to taste

Freshly ground pepper, to taste

 

 

Place the potatoes and water in a large saucepan. Bring to a boil.

Reduce heat and simmer 1 hour, or until potatoes are very soft.

Mix the evaporated milk, heavy cream, sour cream, butter, onion salt,

garlic powder, salt and pepper with the potatoes. Simmer 2 hours,

stirring occasionally, until liquid has reduced by 1/3.

Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash

with a potato masher. Return to mixture. Garnish and serve.