This Homemade Potato Soup recipe is very similar to the classic recipe my mom used with the addition of evaporated milk for a creamy base.
Prep Time20mins
Cook Time30mins
Total Time50mins
Yield: 6
Author: Cook This Again, Mom!
Ingredients
4tablespoonsButter
1cupCelerydiced
1cupCarrotsliced
1cupOniondiced
4cupsPotatoes peeled and diced
¼teaspoonCrushed Red Pepper
¼teaspoonGarlic Powder
Salt and Pepperto taste
4cupsChicken Brothwater can be used
1canEvaporated Milk
1cupMilk
Parsleychopped
Instructions
Melt the butter in a large pot. Add the onion, celery, and carrots. Stir. Add the seasonings and cook for a minute.
Next, add the potatoes to the pot and stir well. Add another layer of salt & pepper if desired. Stir and cook a minute. The onions should be starting to turn translucent.
Add the chicken broth and bring the soup to a boil. Reduce the heat and cook until potatoes and carrots are fork tender.
Once the potatoes and carrots are done, add the evaporated and milk. Stir and cook until milk is heated. Sample and adjust seasoning if needed. Add 1 tablespoon or so of chopped parsley if you wish. Serve.
Notes
4 cups of diced potatoes is about 4 to 6 potatoes. I use russet potatoes.Using the evaporated milk creates a nice creamy base to this soup. Fresh parsley adds a nice touch of freshness. I like to add the salt and pepper in layers as I add ingredients. I find it works better then trying to adjust the seasoning only when getting ready to serve.