Potato soup recipe

12 Jan

Sorry it’s been a few days since I’ve posted anything.  One of my little ones was sick, so most have my time has been spent caring for her and holding her.  There was little cooking or eating being done. This Potato Soup Recipe was just what we needed.

Yesterday was better on the tummy front, so I thought I had better make dinner.  Nothing too heavy, though.  The unseasonably warm winter weather had decided to leave us for more seasonable snow and cold Kansas wind.  Definitely soup weather.

Growing up, my mother’s comfort food was potato soup.  As a child, I didn’t really care for it.  After discovering other potato soup recipes I have become very fond of potato soup. It is not my first choice of comfort food, though.

I decided last night was perfect for potato soup and sandwiches. Something else I picked up from my mother is that potato soup goes with grilled cheese sandwiches.  So does tomato soup. I didn’t want to spend hours making soup and I didn’t want a fat laden overly creamy soup because of health reasons; both mine and the still not all-together better flu child.

So I came up with this quick potato soup recipe and grilled the sandwiches while it simmered.  It was nice.  Just what was needed on a cold Kansas night.

I served the Potato Soup with grilled cheese or turkey and cheese sandwiches.  Everyone enjoyed the dinner, and it wasn’t too heavy for anyone!

Quick  Potato Soup

  • 4 baking potatoes (microwaved until done)
  • 1 Tablespoon butter
  • ¼ – ½ onion (finely chopped)
  • 1 medium carrot (grated)
  • 2 cans non-fat evaporated milk
  • ½ cup 2% milk
  • Thyme
  • Ground black pepper
  • Sea Salt
  1. Wash the potatoes.  Poke with a fork or knife and microwave until done.  Do not overcook.  Potatoes will cook more in the soup. 

  2. In a soup pot or Dutch oven melt butter. Add onion and cook until translucent, stirring occasionally. Add carrots and cook for a few minutes. Add evaporated milk and sir. 

  3. Remove skins from the cooked potatoes and chop into bite sized pieces. Add potatoes to the soup. 

  4. Reduce heat. Add milk and seasonings. Cook until warm through. Stir well before serving.

Garnish with crisp bacon, shredded cheese, green onion if desired

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Posted by on January 12, 2012 in Soup Recipes


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