Cream of Potato Soup

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Saucepan
Potato peeler
Sharp knife

INGREDIENTS

1 large potato
2 cups water
Pinch of pickling salt to taste
1 cup whole milk
1 cup half and half
2 Tbsp butter 

Optional: coconut oil (92 F) and onion, small amount 

PREPARATION AND COOKING TIME

Prep time: 20 minutes 

Cooking time: 20 minutes

METHOD

1. Peel and cut potato and onion into small pieces.

2. Cook potato and onion in water until potato is tender and water has cooled down.

3. Add milk and half and half.  Heat slowly.

4. Add butter and, if desired, a little coconut oil.

5. Heat slowly until liquid cooks down. Serve.

SOME TIPS AND COMMENTS

1. You could replace water with broth.

2. Add leftover fish or canned (check label for additives and preservatives) or frozen clams for a quick New England Clam Chowder