This easy Potato Soup recipe is truly the best! It’s quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream), and it’s always so cozy and comforting and delicious.
This is my idea of the perfect potato soup. It’s creamy, it’s hearty and it’s packed with goodness.
Growing up we had a lot of potato soup. It might have something to do with the fact that my grandparents were potato farmers so that just got passed down. My mom made it probably twice a month and now it’s the same for me, especially during cold winter months.
INGREDIENTS :
- 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
- 1/2 cup of chopped sweet onion
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) salted butter
- Water to cover
- 1 (12 ounces) can evaporate milk
- Shredded cheese, for garnish, optional
DIRECTIONS :
Toss the potatoes with the onion, celery, 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.
Homemade Potato Soup
Ingredients
- 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
- 1/2 cup of chopped sweet onion
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) salted butter
- Water to cover
- 1 (12 ounces) can evaporate milk
- Shredded cheese, for garnish, optional
Instructions
- Toss the potatoes with the onion, celery, 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.
