What To Know
- This detailed guide will walk you through the steps on how to make potato soup with evaporated milk, a delicious and creamy variation that’s sure to become a family favorite.
- Allow the soup to simmer for a few minutes after adding the roux to develop a richer flavor.
- Store the soup in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Craving a warm and comforting bowl of potato soup? Look no further! This detailed guide will walk you through the steps on how to make potato soup with evaporated milk, a delicious and creamy variation that’s sure to become a family favorite.
Ingredients You’ll Need:
- 1 pound russet potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup evaporated milk
- 1/2 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Step-by-Step Instructions:
1. Sauté Vegetables: In a large pot over medium heat, sauté the onion and garlic in a drizzle of olive oil until softened.
2. Add Potatoes: Stir in the diced potatoes and cook for 5 minutes, or until they just start to brown.
3. Add Broth: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Make Roux: In a small bowl, whisk together the flour and evaporated milk until smooth.
5. Thicken Soup: Gradually whisk the roux into the boiling soup mixture. Bring to a simmer and cook for 5-7 minutes, or until the soup has thickened.
6. Season and Garnish: Season the soup with salt and black pepper to taste. Stir in the parsley and serve immediately.
Tips for the Perfect Potato Soup:
- Use Russet Potatoes: These potatoes have a low moisture content, resulting in a creamier soup.
- Don’t Overcook the Potatoes: Cook them just until tender to prevent them from becoming mushy.
- Make a Smooth Roux: Whisk the evaporated milk and flour thoroughly to avoid lumps.
- Simmer for Flavor: Allow the soup to simmer for a few minutes after adding the roux to develop a richer flavor.
- Serve with Toppings: Top the soup with shredded cheese, crispy bacon, or a dollop of sour cream for extra flavor.
Variations on the Classic:
- Creamy Potato Soup: Use heavy cream instead of evaporated milk for an even richer and creamier soup.
- Cheesy Potato Soup: Add 1 cup of shredded cheddar cheese to the soup for a cheesy twist.
- Bacon Potato Soup: Sauté some bacon and add it to the soup for a smoky and savory flavor.
- Vegetable Potato Soup: Add your favorite vegetables, such as carrots, celery, or peas, for a more colorful and nutritious soup.
Finishing Touches:
- Serve with a Crusty Bread: Pair the soup with a warm crusty bread for dipping or soaking up the delicious broth.
- Garnish with Herbs: Sprinkle some fresh thyme or rosemary on top of the soup for extra aroma and flavor.
- Add a Touch of Spice: If you like a little kick, add a dash of cayenne pepper or paprika to the soup.
Beyond the Basics:
- Make Ahead: This soup can be made ahead of time and reheated when ready to serve.
- Freeze for Later: Store the soup in airtight containers in the freezer for up to 3 months.
- Use Leftovers Creatively: Leftover potato soup can be used as a base for casseroles, shepherd’s pie, or even as a filling for empanadas.
A Toast to Comfort Food:
Indulge in the comforting embrace of this creamy potato soup made with evaporated milk. Whether you enjoy it as a standalone meal or pair it with your favorite sides, this hearty soup is sure to warm your soul on a chilly day. So gather your ingredients, grab a spoon, and let’s embark on this culinary adventure!
What People Want to Know
Q: Can I use condensed milk instead of evaporated milk?
A: No, condensed milk is much sweeter and thicker than evaporated milk. It will result in a different flavor and texture.
Q: How do I store leftover potato soup?
A: Store the soup in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Q: Can I add other vegetables to the soup?
A: Yes, you can add your favorite vegetables, such as carrots, celery, or peas, for extra flavor and nutrition.
Q: How do I thicken the soup if it’s too thin?
A: Make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. Gradually whisk the slurry into the boiling soup until it reaches the desired consistency.
Q: Can I use vegetable broth instead of chicken broth?
A: Yes, you can use vegetable broth for a vegetarian or vegan option.
