How to Make Creamy Potato Soup

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Creamy potato soup is filling and inexpensive. It's mild enough to be a favorite of people of all ages.

Things You'll Need

  • 2 lbs. russet potatoes
  • 2 carrots
  • 2 ribs celery
  • Small can of sliced mushrooms
  • 2 cups whole milk
  • 1/4 stick butter
  • Salt
  • Freshly ground black pepper

How to Make Creamy Potato Soup

  • Scrub and peel the potatoes, then slice them into small chunks. Scrape and slice the carrots and celery.

  • Place potatoes, carrots and celery in a heavy pot and cover it with water. Boil the vegetables until the potatoes are very tender, which should take about 20 minutes.

  • Drain off the water. Mash the potatoes thoroughly in a pot and add milk.

  • Place the pot over low heat and add drained mushrooms. Heat until hot but do not let the mix boil. Stir frequently.

  • When hot, stir in the butter. Season with salt and pepper to taste. Serve with toasted croutons or garlic bread.

Tips & Warnings

  • To make meal low-fat, use skim milk or equal parts whole milk and chicken broth; omit the butter.
  • Add a pinch of cayenne pepper just before serving for a spicier soup.
  • This soup will thicken as it cools; to reheat, add a small amount of milk.
  • Keep the heat low after adding the milk, and keep stirring; potato soup is high in starch and will scorch.

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