The quick and comforting guide: how to whip up a divine potato soup with evaporated milk

Craving a comforting and creamy potato soup? Look no further! This step-by-step guide will teach you how to make a delicious potato soup using evaporated milk, a pantry staple that adds richness and a touch of sweetness.

Ingredients:

• 2 pounds russet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup evaporated milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add Potatoes and Broth: Add the diced potatoes to the pot and stir to coat. Pour in the chicken broth and bring to a boil.

3. Simmer: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.

4. Make Roux: In a small bowl, whisk together the flour, thyme, salt, and pepper.

5. Thicken Soup: Remove about 1 cup of the soup broth and whisk it into the roux mixture until smooth. Pour the roux back into the pot and stir until the soup thickens.

6. Add Evaporated Milk: Stir in the evaporated milk and bring to a simmer. Cook for 5-10 minutes, or until the soup is heated through.

7. Season to Taste: Taste the soup and adjust seasonings as needed. Add more salt, pepper, or thyme if desired.

Creamy Finish:

The evaporated milk adds a creamy richness to the soup without overpowering the potato flavor. As it simmers, the milk thickens slightly, resulting in a velvety and satisfying texture.

Variations:

• Add Cheese: Stir in shredded cheddar or Parmesan cheese for extra flavor and creaminess.
• Use Different Herbs: Experiment with other herbs such as rosemary, sage, or oregano to enhance the soup’s aroma.
• Add Vegetables: Include chopped celery, carrots, or peas to add more texture and nutrients.
• Make it Creamy: Use a blender or immersion blender to puree a portion of the soup for a smoother consistency.

Tips for Success:

• Use Starchy Potatoes: Russet potatoes are best for making potato soup as they contain more starch, which helps thicken the soup.
• Don’t Overcook Potatoes: Simmer the potatoes until they are tender but not mushy. Overcooked potatoes will make the soup too thick.
• Season Well: Don’t be afraid to taste the soup and adjust seasonings as needed. A well-seasoned soup is full of flavor.
• Serve with Toppings: Garnish the soup with fresh herbs, croutons, or crispy bacon for an extra touch of flavor and texture.

Perfect Pairings:

• Salad: Serve the soup with a light and refreshing salad to balance the richness.
• Bread: Pair the soup with crusty bread or rolls for dipping and soaking up the flavorful broth.
• Sandwich: Enjoy the soup as a side with a grilled cheese sandwich or a hearty ham and cheese sandwich.

Souptacular Conclusion:

This potato soup made with evaporated milk is a culinary masterpiece that combines creamy richness with the comforting flavors of potatoes and herbs. Whether you’re looking for a quick and easy meal or a warm and satisfying soup to enjoy on a chilly day, this recipe is a perfect choice.

Frequently Asked Questions:

• Can I use evaporated milk in other soups?

Yes, evaporated milk can be used to add creaminess and richness to various soups, such as cream of mushroom soup, tomato soup, or broccoli cheese soup.

• How long does potato soup last in the refrigerator?

Properly stored in an airtight container, potato soup can last in the refrigerator for up to 3-4 days.

• Can I freeze potato soup?

Yes, you can freeze potato soup for up to 2-3 months. Allow the soup to cool completely before freezing it in airtight containers. Thaw the soup overnight in the refrigerator before reheating it.