Creamy Potato Soup
From Dorothy McNett’s Recipe Book at www.dorothymcnett.com.
4 medium potatoes, peeled and quartered
1/2 medium onion, finely chopped
3-4 cloves garlic, slivered
1/4 cup freshly chopped parsley
3 to 4 cups milk or half and half
1/2-1 teaspoon fine sea salt
1/2 teaspoon pepper
1/4 teaspoon red pepper or Zip
Crumbled crisp bacon or toasted croutons, for garnish
Place potatoes, onion, garlic, and parsley in large casserole. Microwave, covered, on High 9 to 11 minutes, until potatoes pierce easily when tested with a fork. (Or boil gently in water about 20-25 minutes) Process in food processor or put mixture through a food mill. Return to casserole. Gradually mix in milk until smoothly blended, adding just enough to make desired consistency. Microwave, uncovered, on High 4 to 5 minutes, until steaming hot but not boiling. Season to taste with salt, pepper and red pepper. Serve sprinkled with bacon or croutons. Makes 6 servings.
Note: To use this soup as a basis for seafood chowder, stir in cooked fish or shellfish before reheating with milk.