This is my favorite potato soup recipe — one my mom used to make all the time when I was a kid. It has an excellent buttery, creamy flavor, lots of big potato chunks, and the consistency is nice — not as thick and gravy-like as some other recipes I’ve tried. It is really easy to make and it is really great leftover!
Creamy Potato Soup
-6-8 large potatoes (I prefer Yukon Gold, but any kind will work)
-1 stick of butter
-1 small can of evaporated milk
-salt & pepper to taste
1. Cut up potatoes into small chunks and place in large saucepan/soup pot.
2. Cut up onion and add to pot with potatoes.
3. Fill pot with water until water line is an inch or so above potatoes/onion.
4. Cut half a stick of butter into chunks and place in pot. Add salt and pepper.
5. Place the lid on the pot and cook on the stove until potatoes are tender.
6. Add other half a stick of butter and small can of evaporated milk. Add salt and pepper to taste.
7. Serve with grated cheddar cheese (and bacon), if you wish!
P.S. If you would like your soup to be a little thicker and have smaller bits of potato, you can take a potato masher and mash down into the soup a couple times, breaking down some of the potatoes to thicken the broth. Just be careful that you don’t turn the soup into mashed potatoes!