Revolutionize soup night: discover the art of making potato soup with evaporated milk

Potato soup, a classic comfort food, is effortlessly transformed into a creamy delight with the addition of evaporated milk. This guide will provide you with a step-by-step recipe and valuable tips to help you master the art of crafting this delectable soup.

Ingredients You’ll Need:

• 2 pounds russet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup evaporated milk
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley (optional)

Step-by-Step Instructions:

1. Prepare the Vegetables:
Dice the potatoes, chop the onion, and mince the garlic.

2. Sauté the Vegetables:
In a large pot over medium heat, melt the butter. Add the onion and garlic and sauté until softened.

3. Add the Potatoes and Broth:
Add the potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

4. Create the Roux:
In a small bowl, whisk together the flour and a small amount of the hot broth until smooth.

5. Thicken the Soup:
Gradually whisk the roux into the soup and cook for a few minutes, stirring constantly, until the soup thickens.

6. Add the Evaporated Milk:
Stir in the evaporated milk and bring the soup back to a simmer. Season with thyme, salt, and pepper.

7. Simmer and Serve:
Simmer the soup for an additional 10-15 minutes, or until heated through. Garnish with fresh parsley, if desired.

Tips for Success:

• Use a combination of chicken and vegetable broth for a richer flavor.
• If you don’t have evaporated milk, you can substitute it with an equal amount of heavy cream or whole milk.
• Add chopped carrots or celery to the soup for added vegetables.
• For a creamier soup, use an immersion blender to blend a portion of the soup before adding it back to the pot.
• Top the soup with shredded cheddar cheese or crumbled bacon for extra flavor.

Variations:

• Roasted Garlic Potato Soup: Roast the garlic cloves before adding them to the soup for a more intense flavor.
• Spicy Potato Soup: Add a pinch of cayenne pepper or chili powder to the soup for a touch of heat.
• Creamy Leek Potato Soup: Add chopped leeks to the soup along with the onion for a more complex flavor.

The Magic of Evaporated Milk:

Evaporated milk is an essential ingredient in this soup recipe. It adds a creamy richness that is unmatched by other milk products. The evaporation process removes about 60% of the water from the milk, resulting in a concentrated and flavorful ingredient.

Health Benefits of Potato Soup:

Potato soup is not only delicious but also nutritious. Potatoes are a good source of fiber, potassium, and vitamin C. The evaporated milk provides calcium and protein.

The Perfect Comfort Food:

Potato soup with evaporated milk is the epitome of comfort food. It’s warm, creamy, and satisfying, making it the perfect meal for a cold night or a cozy weekend.

Recommendations: A Culinary Symphony

Crafting potato soup with evaporated milk is a culinary experience that will delight your taste buds and warm your soul. With this guide, you have all the tools you need to create this delectable soup that will become a staple in your kitchen.

What You Need to Know

Q: Can I use instant potatoes instead of fresh potatoes?
A: Yes, you can use instant potatoes to make the soup. However, fresh potatoes will result in a more flavorful and textured soup.

Q: How long can I store the soup?
A: The soup can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the soup?
A: Yes, you can freeze the soup for up to 3 months. Thaw the soup overnight in the refrigerator before reheating.