• 10 pounds peeled and cubed potatoes
  • 4 cups non-dairy creamer
  • salt and pepper to taste


Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.

Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.

Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.