Cooking Home

Potato Soup

October 10, 2016

Everybody has a favorite dish that they not only enjoy making but they also love to eat.  It is a dish that you can make a few times a month and never get tired of.  You have one, right?  You can make it any time of the year and it always has the same affect on you.  You take a bite, close your eyes and slowly chew and swallow the contents – enjoying how wonderful it tastes going down.  Mine is Potato Soup.

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Potatoes have always been a staple in my house and I am pretty sure that I have purchased thousands of pounds of potatoes over the years.  My husband is from Idaho so shopping for russets or baking potatoes is serious business around our house and if it doesn’t say “Grown in Idaho” I can’t bring it into the house.  No joke, my peeps.

This only applies to Russets of course.  Yukon Golds, New Red Potatoes, etc. he doesn’t seem to care about but Russets are in a class by themselves.  It would be sacrilegious or against the law in his eyes so I am very careful to make sure that I see that little map of Idaho on every bag I buy.  Even then, he is skeptical that  it may not actually be from Idaho and he swears that he can tell the difference between a true Idaho spud and one grown somewhere else.  He has some sort of potato radar.

Okay, so I have gone off track here a little bit but seriously, where your Russets come from is important to him so I take it seriously.

I think that most people believe that making a delicious and hearty potato soup is time consuming and requires a lot of ingredients but actually, it cooks up quickly and only has about 5 ingredients – you can also add in extras like carrots and celery.

Shredding the potatoes and par-boiling them before adding them to your cream sauce are the two things that make this soup a quick meal to prepare.

My recipe is actually my mother-in-law’s recipe that she shared with me and I have made it so many times.  She can make a delicious soup from very few ingredients and that is a skill that  I have always admired.  I love sitting down to a delicious bowl of soup and it is even better when it is a recipe that is not complicated or that requires a lot of ingredients.  Simple is best!

This is what you need to do to make the perfect bowl of Potato Soup for a cool Fall evening.

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Peel and grate 2 large Russet Potatoes.  If you have smaller potatoes you should  use about 4 to 6 potatoes so that you have enough.  I like using large potatoes because then I don’t feel like I am peeling as much.  I hate peeling potatoes and since I have peeled so many, I know why that particular job used to be considered a punishment.

To save my arms I used my food processor to shred my potatoes so it took me less than a minute to get them to look like this.  If you don’t have one, I suggest you save up your money and get one because it is going to save you so much time, and muscle soreness from hand shredding.  I absolutely LOVE my Cuisinart food processor because it is a champ in the kitchen handling all my heavy duty projects in just minutes.  You can find it here.

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Place the grated potatoes into a large pot and cover with water.  Let the pot come to a boil and then turn the heat down so that it is cooking on low for about 10 minutes.

While the potato shreds are boiling, in a small sauce pan heat your 1/4 Cup of butter until melted and add your onion that has been peeled and chopped to the melting butter.    I always have yellow onion on hand because they are fairly inexpensive and they are are not as hot as white onions.  If you have people in your house who do not like onions, this is an important point!

To your small sauce pan of onions and butter add your 1 Can of evaporated milk and mix well.  Stir occasionally as it thickens.  Add your Milk mixture to your stock pot of grated Potatoes and mix well.  Salt and Pepper to taste and cook on low for about 30 minutes while it thickens.  Here you can also add a cup of any cheese you like to give it a little more thickness and flavor.  Pepper Jack Cheese gives it a great kick of you like spice!

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I make a big pot of this soup and then eat it all week long.  What is your favorite quick soup to make on a fall evening?  I would love some new recipes so please share your ideas.

From Becky

 

Potato Soup
Ingredients
  • 2 large Russet Potatoes, or 6 small, peeled and grated
  • ¼ Cup melted Butter
  • ½ medium Yellow Onion, chopped
  • 1 Can Condensed Milk
  • Salt & Pepper to taste
Instructions
  1. Peel and grate 2 large Russet Potatoes or 6 small potatoes. Place the shredded potatoes in a sauce pan and cover with water. Bring to a boil and let gently cook for about 10 minutes until tender.
  2. In a small sauce pan melt ¼ Cup butter and add the ½ of a medium chopped onion and let cook until translucent. Add the 1 Can of Condensed Milk and stir while it thickens.
  3. Add your Butter, Onion and Milk mixture to the Potato and water mixture and stir occasionally while it cooks for about 30 minutes. Add Salt and Pepper to taste. Top with Cheese, Sour Cream or Chives and serve. Delicious!

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  • Kathleen – Bloggers Lifestyle

    Makes me feel all warm inside, yummy potato soup.

    Kathleen
    Bloggers Pit Stop

    • Becky

      It is so good, Kathleen. I need to make some more this weekend!