Robert Ogle
  • 8 medium potatoes, peeled cut and into cubes
  • 1 large onion, chopped
  • 1/2 cup margarine or butter
  • 1/2 cup milk
  • 2 10.5oz cans of Cream of potato
  • 1/2 tsp. cayenne pepper
  • 1 tsp.Dill 
  • 2 tsp.Parsley
  • 1 tsp. Garlic powder 
  • salt and pepper to taste
  1. Rinse potatoes after cut in a colander.  
  2. In a large pot fill water just above potatoes and onions. Boil potatoes until fork tender. (Do not cook as long as mashed potatoes.) Do not drain. Do not remove from heat.  Mash potatoes until half mashed consistency. 
  3. Add margarine and milk.
  4. Cook until margarine is melted. 
  5. Add rest of ingredients to potato soup until mixed well.
  6. Serve with bacon bits and grated cheddar.
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