This Outdated Original Potato Soup is a journey again to grandma’s kitchen the place hearty meals is made with frequent elements, and each chew tells a narrative.
Outdated Original Potato Soup
This recipe for quaint potato soup takes me proper again to my childhood. My mother typically made this “milk and potatoes solely” soup on Sunday nights. Consuming potato soup after church is a convention that every one of my siblings bear in mind.
I give my mother quite a lot of grace for what I bear in mind of her kitchen, as a result of I do know she had much more hungry youngsters than funds. We youngsters nonetheless get fun over how she would multiply this soup for additional mouths by simply including water and milk.
4 Ingredient Potato Soup
There’s one factor I do in another way from my mother with regards to making “her” potato soup. I like so as to add just a bit little bit of butter on the finish. It boosts the flavour and provides a richness that may’t be overwhelmed.
The inclusion of butter makes this recipe a 4 ingredient potato soup. To increase it to a 5 ingredient potato soup, it can be made with both hen broth or vegetable broth, which deepens the flavour properly.
Outdated Original Potato Soup Recipe
You’ll want the next elements to make this recipe:
- potatoes
- water
- entire milk
- salt and pepper
- butter (non-compulsory)
Place the chopped potatoes in a big pot and add sufficient water to cowl them. Carry to a boil after which scale back to a simmer till they’re fork tender, about quarter-hour.
Fastidiously drain the water and return the pot with the potatoes to the range. Add the milk and set the warmth to medium. Don’t boil.
Carry the milk to steaming and barely simmering on the edges of the pan, for about 10 minutes. Add salt and pepper to style. Add the butter and stir gently to soften. Take away from warmth and serve heat.
This recipe may be made with Russets, yellow, or pink potatoes. I sometimes use whichever selection I’ve readily available. My mother has at all times made her easy potato soup with Russets.
As written, this recipe makes dimension pot of soup. Be happy to scale back the recipe by half, if you happen to don’t have as many individuals at your desk.
The soup retains effectively within the fridge for a number of days, and it’s a well-liked lunch for my youngsters. They wish to load their bowls up with additional cheese and bacon bits, too.
Outdated-Original Potato Soup
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Servings: 12
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Place the chopped potatoes in a big pot and add sufficient water to cowl them. Carry to a boil after which scale back to a simmer till they’re fork tender, about quarter-hour. Fastidiously drain the water and return the pot with the potatoes to the range.
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Add the milk and set the warmth to medium. Don’t boil. Carry the milk to steaming and barely simmering on the edges of the pan, for about 10 minutes.
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Add salt and pepper to style. Add the butter and stir gently to soften. Take away from warmth and serve heat.
This recipe may be made with Russets, yellow, or pink potatoes. I sometimes use whichever selection I’ve readily available.
Energy: 238kcal · Carbohydrates: 6g · Protein: 4g · Fats: 6g · Saturated Fats: 3g · Polyunsaturated Fats: 0.2g · Monounsaturated Fats: 1g · Trans Fats: 0.1g · Ldl cholesterol: 20mg · Sodium: 352mg · Potassium: 185mg · Fiber: 0.02g · Sugar: 6g · Vitamin A: 256IU · Calcium: 151mg · Iron: 0.01mg
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