I went home to visit my mom this past weekend, and I bugged her a little bit to pass on some of her kitchen wisdom. While I was aiming for some more difficult stuff, what exactly I’m not quite sure, she decided to give me a classic instead— her creamy potato soup recipe!
I absolutely love my moms potato soup, it’s perfectly rich and creamy and overall just delicious. Plus, now that its cold outside here, soup is the perfect treat to warm me up.
Creamy Potato Soup Recipe
Thick and creamy potato soup! Pretty simple to make and absolutely delicious!
Author: Lisa Gannaway
Serves: A lot! 6-10 servings.
- 8 - 10 potatoes
- 1 onion
- 5-8 cloves of garlic
- 1 cup butter (2 sticks)
- 1 - 2 cans evaporated milk
- 1 lb Cooked ground sausage
- Salt and pepper, any other seasonings of your choice
- Shredded cheese and scallions for topping.
- Prepare your ingredients by dicing the potatoes, onion, and cloves of garlic.
- Place the potatoes in a pot and fill with just enough water to cover the potatoes.
- Add the onion and garlic, salt and pepper to taste.
- Bring the mixture to a boil and keep on the heat until potatoes are done, about 15 - 20 minutes.
- When the potatoes are almost done cooking, make a roux in a separate pan by mixing a sick of butter and flower.
- Once you get a paste like texture, remove the roux from heat.
- Add in evaporated milk, cooked ground sausage*, and the roux. Do NOT drain the water from the potatoes.
- Stir on low heat until it thickens. Salt and pepper to taste.
- Top individual servings and enjoy!
*You are welcome to use bacon instead!
You may need to experiment with various amounts of evaporated milk and butter to get the soup exactly how you want it! I like mine extra rich and creamy, and while it isn’t an exact science, this recipe gets the job done! I top mine with cheese and scallions and dip a roll in it 🙂 Yummy!
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