Recipe For Potato Soup Using Evaporated Milk

Cover and cook 30 minutes longer or until heated through.

Recipe for potato soup using evaporated milk. Garnish with chives if desired. 1 12 ounce can of evaporated milk. 2 pounds of russet potatoes peeled and cut into large chunks about 1 1 2 inch 1 2 cup of chopped onion.

Some of the potatoes will break down and thicken the soup. Add the evaporated milk potatoes salt and pepper. Cut one of the baked potatoes in half.

Scoop the flesh out into a bowl. Peel and chop 4 potatoes into bite sized chunks and place into a medium sized stockpot. 3 tablespoons of all purpose flour.

Add evaporated milk and fill up empty can with each whole milk and water. Slow cooker combine the first nine ingredients. Mash the potato flesh with a fork then stir it into the soup.

1 4 to 1 2 cup 1 2 to 1 stick of salted butter. Add milk and parsley. Cook stirring constantly for 2 minutes.

Kosher salt and freshly cracked black pepper to taste. Cover and cook on low for 7 8 hours or until the vegetables are tender. Stir in one large can about 12 ounces of evaporated milk not sweetened condensed milk bring up to a boil reduce to a simmer and cook uncovered stirring occasionally about 25 to 30 minutes or until potatoes are tender.