Baked Potato Soup IV recipe

6 servings

4 large potatoes, peeled and diced

8 cups water

1 (12 fluid ounce) can evaporated milk

16 ounces heavy cream

1/2 cup sour cream

3 tablespoons butter

1/2 teaspoon onion salt

1/2 teaspoon garlic powder

salt to taste

freshly ground pepper, to taste

Place the potatoes and water in a large saucepan.

Bring to a boil.

Reduce heat and simmer 1 hour, or until potatoes are very soft.

Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes.

Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.

Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher.

Return to mixture.

Garnish and serve.