Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, potato soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Potato soup is definitely on the menu for this weekend, though… it's so frigid outside I've convinced myself that I need soup, specifically creamy potato soup, to survive. Learn how to make potato soup with the BEST Potato Soup recipe! It's quick and easy to make, nice and creamy (with zero heavy cream), and always so delicious.
Potato Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Potato Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have potato soup using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Potato Soup:
- Take 2 large potatoes (cubed)
- Take 1 onion (chopped)
- Make ready 4 tbsp butter
- Prepare 1 can evaporated milk (12 oz)
- Get 1 can cream of mushroom soup (10.5 oz)
- Make ready 1 cup milk
- Make ready 1 cup water
- Get 2 chicken boullion cubes
- Take 3/4 cup chedder cheese (shredded)
- Prepare 2 tsp cornstarch (heaping)
- Make ready 2 tsp curry powder
- Make ready 1 tsp garlic powder
- Take 1 tsp parsley flakes
- Get 1 dash salt (to taste)
- Prepare 1 dash black pepper (to taste )
It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. Potato soup is one of the great cold-weather comforts.
Instructions to make Potato Soup:
- In a microwave-safe bowl, heat water and chicken bouillon cubes in microwave until boiling. Stir until well blended. Set aside.
- Chop onion. In a medium-large saucepan, saute the onions in butter over medium-high heat until tender.
- Peel and cut potatoes into bite-sized cubes. In a microwave-safe bowl, heat in microwave for 1 minute and 30 seconds. Stir. Heat again for another minute. Add to saucepan with butter and onions.
- Add chicken broth (made in step 1), milk, evaporated milk, and cream of mushroom soup to saucepan. Mix well.
- Add remaining ingredients except for cheese. Mix well. Adjust the seasoning ratios to suit your tastes, if desired (I always add a little more garlic and curry).
- Bring to a boil over medium heat, stirring frequently (so as to not let the potatoes and onions settle on the bottom and burn). Reduce heat to low, cover, and simmer for 45 minutes, stirring often.
- Add shredded cheese and mix well. Simmer uncovered for another 15 minutes, stirring a couple of times. Enjoy!
Rich and velvety when pureed, potatoes create a healthful base for soup and need little in the way of full-fat dairy to achieve an ideal creamy. Potato soup is such a fall classic. Tender pieces of creamy russet potatoes mingle with onions, garlic, and salty pancetta for a bowl of soul-soothing solace. The only possible upgrade to this classic is to. Whip up this simple soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a beautiful silky texture.
So that’s going to wrap it up with this special food potato soup recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
