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
- 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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