Go Back

Potato Soup

Author D'Ann (Marshfield)


  • 3 c potatoes red or any kind, diced
  • 1 small onion sliced
  • 1 t salt or ham base
  • 1 c low fat evap milk
  • 1 c milk
  • 1 T butter
  • Pepper or Cavendar's Greek Seasoning
  • Cheese to taste


  • Simmer potatoes and onions (barely covered with water) with salt. Do not drain potatoes.
  • Add milk and blend slightly or use potato masher.
  • Texture should not be smooth.
  • Heat slowly, add butter and seasonings.
  • Add milk and cheese for texture, season as needed.