Follow our easy, step-by-step, photo illustrated recipe to make this warm and filling Potato Soup. Made from scratch, using fresh potatoes, it’s the perfect soup for a cold winter night. Make it as creamy as you’d like.
- 6 Russet Potatoes, medium size
- 1 small Onion, diced
- ¼ cup Butter
- 1 can Evaporated Milk (12oz)
- 2 cups Whole Milk
- Salt and Pepper, to taste
- 3 Tablespoons All Purpose Flour, if needed to thicken
- 3 Tablespoons Water
- Peel and cube potatoes into about one inch sized pieces. Set aside.
- Remove outer skin from onion, dice into small sections.
- Place medium sized sauce pot over Medium heat on stove top.
- Add Butter.
- Add onions. Saute onions until tender and translucent.
- Add cubed potatoes.
- Add evaporated milk.
- Add two cups whole milk, or more if needed, to cover potatoes.
- Bring mixture to a slight boil, then REDUCE heat to medium-low.
- Simmer mixture, uncovered, until potatoes are tender, stirring often. About 25 minutes.
- Add salt and pepper to taste, as desired.
- Use a hand blender or large spoon to mash up some of the potatoes. Do not over blend.
- To thicken the soup if needed, mix water and flour together in a small cup. Stir well to combine and make a slurry.
- Gradually add flour slurry to the potatoes, stirring well.
- Continue to cook for about five minutes until the mixture thickens.
- Serve warm.
Garnish the soup with grated cheese, or with crumbled ham or bacon if desired.
Keywords: Potato Soup Recipe, made from scratch, quick soup, southern recipes