Potato Soup Recipe: Can You Make It With Just Milk?

Potato soup, a culinary classic, is renowned for its creamy texture and comforting flavor. Traditionally made with a combination of milk, broth, and cream, it’s a dish that evokes warmth and satisfaction. However, what if you don’t have broth or cream on hand? Can you still create a delectable potato soup using just milk?

The answer is a resounding yes! While not as rich as the traditional recipe, a potato soup made with just milk can be equally delicious and satisfying. In this blog post, we’ll explore the steps involved in making potato soup with just milk, providing tips and tricks to ensure a creamy and flavorful outcome.

Ingredients You’ll Need:

• 2 pounds russet potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: chives or parsley for garnish

Step-by-Step Instructions:

1. Sauté the Aromatics:

Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and sauté the onion and garlic until softened and fragrant, about 5 minutes.

2. Add the Potatoes:

Add the diced potatoes to the pot and stir to coat them with the sautéed aromatics. Cook for 2-3 minutes, stirring occasionally.

3. Pour in the Milk:

Gradually pour in the milk, stirring constantly to prevent lumps. Season with salt and black pepper to taste.

4. Simmer and Thicken:

Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender. Use an immersion blender or regular blender to puree the soup until smooth and creamy.

5. Adjust Seasonings:

Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to your liking.

6. Garnish and Serve:

Garnish the soup with chopped chives or parsley for a touch of freshness. Serve hot with crusty bread or crackers for dipping.

Tips for a Creamy Potato Soup:

• Use a good quality milk: Whole milk or 2% milk will yield a richer and creamier soup than skim milk.
• Don’t overcook the potatoes: Overcooked potatoes will become mushy and lose their texture.
• Puree the soup thoroughly: Use an immersion blender or regular blender to puree the soup until it’s completely smooth.
• Add extra creaminess: For a richer soup, stir in a splash of heavy cream or sour cream before serving.
• Season to taste: Don’t be afraid to adjust the seasonings to your liking. Add more salt, pepper, or herbs as needed.

Variations on Potato Soup with Just Milk:

• Add cheese: Stir in grated cheddar cheese or Parmesan cheese for a cheesy twist.
• Add vegetables: Include chopped carrots, celery, or peas to add more flavor and nutrients.
• Make it a chowder: Add cooked bacon, clams, or fish for a hearty and flavorful chowder.
• Use different herbs: Replace chives or parsley with thyme, rosemary, or oregano for a unique flavor profile.

Answers to Your Most Common Questions

1. Can I use other types of potatoes?

Yes, you can use Yukon Gold potatoes, red potatoes, or even sweet potatoes for a different flavor and texture.

2. Can I make this soup ahead of time?

Yes, potato soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat over medium heat before serving.

3. Can I freeze potato soup?

Yes, potato soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

4. How can I thicken the soup if it’s too thin?

You can thicken the soup by adding a cornstarch slurry (equal parts cornstarch and cold water). Whisk the slurry into the soup and cook over medium heat until thickened.

5. What can I serve with potato soup?

Potato soup can be paired with a variety of side dishes, such as crusty bread, crackers, grilled cheese sandwiches, or a simple green salad.