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I love potato soup. It is one of my favorite winter time comfort foods. I remember my mom making it on cold nights when I was young. Her recipe was pretty basic, made with potato, carrot, celery, onion and milk. My grandma used to make it with a slightly different twist. She didn’t cook onions in the soup, she left them raw and would put them in the bottom of the bowl, then she would pour the hot soup on top. I liked it both ways, but for my family I needed to spice it up a bit.
Here is my recipe for Potato Soup.
Ingredients used are: Butter, Celery, Carrot, Onion, Potato, Garlic Powder, Salt and Pepper, Crushed Red Pepper, Chicken Broth, Milk, and Evaporated Milk.
Dice one onion and 2 stalks of celery. Cut up a couple of carrots, or buy the bag of already sliced carrots like I did.
Melt 4 tablespoons of butter in a large pot. Once the butter is melted, add 1/4 teaspoon of crushed red pepper and stir for a moment. Add the onion, celery, carrot, 1/4 teaspoon garlic powder, and salt & pepper.
While the onion mixture is cooking, peel and dice 5-6 potatoes. This should equal about 4-5 cups of potato.
Add the potato to the pot and stir well. You can add a little more salt & pepper at this point.
Add enough chicken stock to cover the potatoes. I used 4 cups. Cook until the potatoes and carrot are fork tender.
Once potatoes and carrots are done, add 1 can of evaporated milk, and 1 cup of whole milk. Simmer to heat milk. Adjust seasonings to taste. You can also throw in a tablespoon or so of parsley.
Serve with bread or crackers.
4 tablespoons Butter
2 stalks Celery, sliced
1 1/2 cups sliced Carrot
1 onion, diced
1/4 teaspoon Crushed Red Pepper
1/4 teaspoon Garlic Powder
Salt and Pepper
Melt the butter in a large pot and add the crushed red pepper, stir for a moment. Add the onion, celery, carrot, garlic powder, and salt & pepper.
5 – 6 Potatoes, peeled and diced
While the onion mixture is cooking, peel and dice the potatoes. You should have 4 – 5 cups of diced potato. Add the potatoes to the pot and stir well. You can add more salt & pepper at this point.
4 cups Chicken Broth (water can be used)
Add the chicken broth and bring to a boil. Reduce heat and cook until potatoes and carrots are fork tender.
1 can Evaporated Milk
1 cup whole Milk
Parsley, if desired
Once the potatoes and carrots are done, add the evaporated and whole milk. Stir and cook until milk is heated. Add 1 tablespoon or so of parsley if you wish. Serve.