The best Potato Soup recipe! Ready in 35 minutes.
I’m from a small town in Idaho, where 4-H was a big deal. I remember pretty much all of my friends doing some sort of 4-H. We didn’t live on a farm, or have any acreage at all so large animals were out, but there were still so many things to choose from.
My parents encouraged me to join 4-H, so I had to decide on something to do. I chose cooking.
I remember getting together for our cooking group at the leader’s house. Her name was Norma. I can’t really remember who all was in my class, but I remember many of the things Norma taught us.
She taught us how to cut vegetables the correct way. She showed us how to make pudding from scratch. We made a fun fruit salad. But my favorite of all the things we made was potato soup.
For many years, I have made this potato soup recipe. It has morphed from the original recipe in my 4-H cookbook, but the spirit of the soup stays the same. This potato soup is a thinner potato soup than some, and I really like that.
You can add bacon or sausage if you want to, and it will be amazing. Or you can add in a can of clams for clam chowder. But personally I just love this potato soup exactly how it is.
We made this potato soup using potatoes that the kids and I gleaned from a local farm field. If you’d like to learn about how to glean potatoes, I wrote a post about it!
Shopping List for Potato Soup:
- Evaporated milk
- Pantry staples: Milk, flour, butter, garlic salt and pepper.
- 3 C. Potatoes 1/2" cubes
- 1 C. Onion diced
- 3 stalks Celery sliced
- 3 Carrots sliced
- 2 C. Broth I use chicken broth
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 1 tsp. Garlic Salt
- 1/4 tsp. Pepper
- 1 12 oz. can Evaporated Milk
- 2 1/2 C. Milk
Put all chopped vegetables into a large pot. Salt them lightly. Add broth. Add enough water to just cover the veggies (you may not need any water).
Bring to a boil. Lower heat to simmer. Cover pot.
While the vegetables are cooking, make a white sauce in a medium pan with a heavy bottom (to prevent scorching).
Melt butter over low heat. Add flour, salt, and pepper, and whisk. Stir mixture until it is smooth and bubbly.
Remove from heat. Whisk in evaporated milk and regular milk.
Return to heat. Stir slowly until mixture comes to a boil. Allow to boil for one minute, whisking constantly.
Check vegetables to ensure that they are fork tender (especially the potatoes). If they are, add the white sauce to the vegetables. Stir and serve.
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