Prep 30 mins
Cook 30 mins
So darned easy .... and so darned good. From the kitchen of Wanda Cupp Thornburg, Moberly MO.
- 9 medium potatoes, peeled and sliced about 1/4-inch thick
- 3⁄4 teaspoon salt
- 1⁄2 cup margarine
- 1 cup half-and-half cream
- Cover potatoes with water; add salt and cook until they can be pierced with a fork. Don't overcook. Pour off about half the water. Break up potatoes slightly. Add margarine and Half & Half. Season to taste with salt and pepper.
- VARIATION: Add one package of imitation crab meat (cut into small chunks) and a can of drained whole kernal corn to make a delicious chowder. Give it some Cajun flavor with 1/2 teaspoon of Louisiana Spice.
Is very good soup. Reminded of my mom's potato soup. Really is a must try!