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As always, one of my mother's recipes. As the title suggests, this is not a chunky potato soup, which I guess is more traditional, but I much prefer this mashed version. I use 2% milk when I make it, but mom always used whole milk or half n half, and yes it will be even more rich with either of those, but it's great with even skim milk. I am guessing a bit with some of the amounts, as I've never actually measured anything when making it, but it's a very flexible recipe. One other tip I can think of is about any leftovers - this will get really thick when it's cold, and doesn't really melt when you reheat - just thin it out with additional milk as you reheat. Hope you enjoy.
Units: US | Metric
Serving Size: 1 (240 g)
Servings Per Recipe: 6