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Peppery Creamy Potato Soup

Ingredients:

8 cups water
3 pounds baking potatoes, peeled and diced (about 8 medium)
11/2 cups chopped onion
1 medium jalapeno chilie or 1/4 teaspoon dried red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup butter
1/2 cup half-and-half
1 cup 2% reduced-fat milk
Chopped fresh flat-leaf parsley


Preparation:

Place the potatoes, onions, jalapeno, salt and pepper in a large cooking pot and fill with water. Bring to a boil. Reduce the heat, and simmer, uncovered, until potatoes are tender.

Remove from the heat. Mash potatoes using a potato masher. For a creamier consistency, pur,e about 4 cups of the potato mixture in a blender. Return the pur,ed potatoes to the cooking pot.

Add butter, cream, and milk; mix well. Season with additional salt and pepper.

Place in serving bowls and garnish each serving with parsley.

Serves 6













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