Discover the surprisingly easy way to make potato soup with evaporated milk

Indulge in the warmth and comfort of homemade potato soup, made even more luscious with the addition of evaporated milk. This simple yet satisfying dish is perfect for those cozy nights when you crave a hearty and flavorful meal. In this comprehensive guide, we’ll delve into the art of creating a creamy and velvety potato soup using evaporated milk.

Ingredients You’ll Need:

• 1 pound russet potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1 cup evaporated milk
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1/8 teaspoon black pepper
• Salt to taste
• Optional: Shredded cheddar cheese for topping

Step-by-Step Instructions:

1. Sauté the Vegetables:

In a large pot or Dutch oven over medium heat, melt a knob of butter or olive oil. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and sauté for another minute until fragrant.

2. Add the Potatoes:

Pour the diced potatoes into the pot and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the potatoes are slightly browned.

3. Deglaze with Broth:

Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze any browned bits. Bring the mixture to a boil.

4. Simmer the Soup:

Reduce heat to medium-low and simmer the soup for 20-25 minutes, or until the potatoes are tender. Use a potato masher or fork to break down the potatoes slightly, creating a creamy texture.

5. Add the Evaporated Milk:

Pour in the evaporated milk and stir well. Bring the soup back to a simmer and cook for an additional 5 minutes to thicken.

6. Season to Taste:

Stir in the chopped parsley, thyme, and black pepper. Season with salt to taste. If desired, add a pinch of nutmeg for extra warmth.

7. Serve and Enjoy:

Ladle the creamy potato soup into bowls and top with shredded cheddar cheese, if desired. Serve with crusty bread or a side salad for a complete meal.

Tips for the Perfect Potato Soup:

• Use starchy potatoes like russets or Yukon golds for a creamier texture.
• Don’t overcook the potatoes, as they will become mushy.
• Add more chicken broth or water if the soup becomes too thick.
• If you don’t have evaporated milk, you can substitute it with an equal amount of whole milk or heavy cream.
• For a vegan version, use vegetable broth and coconut milk instead of evaporated milk.

Variations to Try:

• Add chopped carrots, celery, or leeks to the soup for extra vegetables.
• Stir in cooked bacon or sausage for a savory twist.
• Top the soup with sour cream or Greek yogurt for a tangy touch.
• Use a handheld immersion blender to create an ultra-smooth and velvety soup.

Health Benefits of Potato Soup:

Potato soup is not only delicious but also packed with nutrients. Potatoes are a good source of carbohydrates, fiber, and vitamin C. The evaporated milk provides calcium and protein, while the vegetables offer antioxidants and vitamins.

The Bottom Line:

Making potato soup with evaporated milk is a simple and rewarding culinary experience. By following these step-by-step instructions and incorporating our tips and variations, you can create a comforting and flavorful soup that will warm you up from the inside out. Enjoy this delicious and nutritious dish with your loved ones on a cold winter’s day.

Popular Questions

Q: Can I use instant potatoes for this recipe?
A: Using instant potatoes will result in a different texture. However, if that’s all you have, follow the instructions on the package and adjust the liquid accordingly.

Q: How can I thicken the soup if it’s too thin?
A: You can add a cornstarch slurry (equal parts cornstarch and water) and whisk it into the simmering soup until it reaches the desired consistency.

Q: Can I freeze potato soup?
A: Yes, you can freeze potato soup for up to 3 months. Let it cool completely before freezing in an airtight container. Thaw overnight in the refrigerator before reheating.