Total Time
Prep 30 mins
Cook 30 mins

So darned easy .... and so darned good. From the kitchen of Wanda Cupp Thornburg, Moberly MO.


  1. 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.
  2. 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.
Most Helpful

Is very good soup. Reminded of my mom's potato soup. Really is a must try!

workingmansfriend January 19, 2010