Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
This recipe will always have a special place in my heart. I loved eating this Homemade Potato Soup growing up. Well, I’m still in love with it to this day! You will only need a few ingredients for this. You will surely have the most satisfying soup ever. Enjoy!
Ingredients:
1/4 to 1/2 c (1/2 to 1 stick) salted butter
1 (12 oz.) can of evaporated milk
Kosher salt and freshly cracked black pepper, to taste
2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
Water to cover
3 tbsp all-purpose flour
Shredded cheese, for garnish, optional
1/2 c chopped sweet onion
1/2 c chopped celery
Directions:
In a mixing bowl, add salt, pepper, flour, onion, and celery. Toss everything until well combined. Let it rest for at least 10 minutes.
Place a Dutch oven on the stove and turn the heat to medium. Add butter and allow it to melt. Add the potato mixture, then toss until coated with the melted butter.
Pour in water and make sure to submerge the potatoes. Allow it to boil.
Add the milk and stir until well combined. Turn the heat down to low, then simmer for 30 minutes or until the potatoes are fork-tender. Season with a bit of salt and pepper. Simmer until the texture becomes thick. Dish out!
Sprinkle shredded cheese over each serving.
Serve and enjoy!
Notes:
Feel free to use your preferred kind of milk for this recipe.
You can garnish this with crumbled bacon if you prefer.
You can use an Instant Pot or slow cooker to cook this dish.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 1/4 to 1/2 c (1/2 to 1 stick) salted butter
- 1 (12 oz.) can of evaporated milk
- Kosher salt and freshly cracked black pepper, to taste
- 2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
- Water to cover
- 3 tbsp all-purpose flour
- Shredded cheese, for garnish, optional
- 1/2 c chopped sweet onion
- 1/2 c chopped celery
Instructions
In a mixing bowl, add salt, pepper, flour, onion, and celery. Toss everything until well combined. Let it rest for at least 10 minutes.
Place a Dutch oven on the stove and turn the heat to medium. Add butter and allow it to melt. Add the potato mixture, then toss until coated with the melted butter.
Pour in water and make sure to submerge the potatoes. Allow it to boil.
Add the milk and stir until well combined. Turn the heat down to low, then simmer for 30 minutes or until the potatoes are fork-tender. Season with a bit of salt and pepper. Simmer until the texture becomes thick. Dish out!
Sprinkle shredded cheese over each serving.
Serve and enjoy!
Notes
Feel free to use your preferred kind of milk for this recipe. You can garnish this with crumbled bacon if you prefer. You can use an Instant Pot or slow cooker to cook this dish. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
