When I was growing up my friend Kristi’s mom made the best potato soup ever! (Hi Sheryl!!!)
I had a hunkering for this soup the other day and she was kind enough to share the recipe with me and in turn allow me to share it with all of you!
Although Kristi now lives on the other side of the country, when I eat this soup I am transported back to high school and hanging out in her kitchen with her family.
Enough down memory lane! Back to the soup! It is perfect for a winter day. The creamy potatoes make it very filling, and it is lighter than most potato soups out there as it uses evaporated milk instead of cream. Top it with some cheese, green onions, and bacon and you will be coming back for more!
I guarantee it!
- 2 tablespoons butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 4 russet potatoes, peeled and chopped
- 2 cans chicken or vegetable stock
- 2 cups water
- 1 teaspoon dried thyme
- 2 green onions, sliced
- 1 cup shredded carrots
- 3 tablespoons flour
- 1 can evaporated milk
- salt and pepper to taste
- In a large soup pot, melt the butter over medium high heat. Cook the onion and celery until soft.
- Add in the potatoes, stock, and water. Cook until the potatoes are soft. Once the potatoes are soft, mash them up in the pot with a potato masher. There should be no more big chunks.
- Add in the green onions, carrots, and thyme and cook for 5 minutes.
- Mix the flour with ½ cup of water and add to the soup all at once. Continue cooking the soup until thickened. Add in the evaporated milk.
- If desired top each serving with shredded cheese, sliced green onion, and crumbled bacon.