Side Pannel
Homemade Potato Soup with Evaporated Milk
Homemade Potato Soup with Evaporated Milk
- Recipe Submitted by Panocha on 10/31/2014
Category: Healthy Recipes, Potatoes, Soups
Ingredients List
- 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
- 1/2 cup of chopped onion
- 3 tablespoons of all purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) of salted butter
- Water to cover
- 1 (12 ounce) can of evaporated milk
- Shredded cheese, for garnish, optional
Directions
Toss the potatoes with the onion, flour and salt and pepper; set aside for about 10 minutes.
Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.
Cook's Notes: May also substitute green onion. Use an immersion blender or potato masher to puree the potatoes, if a less chunky texture is desired.
Variation: Brown several slices of bacon, set aside and crumble. Add one stalk of celery, chopped, and saute the veggies in the pan drippings. Add the potato mixture and proceed with the recipe. Garnish with crumbled bacon.
Cheesy Ham and Potato Soup: Add in 2 cups of smoked ham, cubed with the potatoes. Just before serving, stir in 1-1/2 cups of shredded cheddar cheese, just until melted.
Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.
Cook's Notes: May also substitute green onion. Use an immersion blender or potato masher to puree the potatoes, if a less chunky texture is desired.
Variation: Brown several slices of bacon, set aside and crumble. Add one stalk of celery, chopped, and saute the veggies in the pan drippings. Add the potato mixture and proceed with the recipe. Garnish with crumbled bacon.
Cheesy Ham and Potato Soup: Add in 2 cups of smoked ham, cubed with the potatoes. Just before serving, stir in 1-1/2 cups of shredded cheddar cheese, just until melted.
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