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<\/p>\nPotato soup is creamy, perfect, and it\u2019s something that a lot of people do really enjoy.<\/p>\n
The best thing about this, is that it\u2019s hearty, perfect for those days when you need something that\u2019ll really deliver, and this one does that and then some.<\/p>\n
The beauty of this, is that it\u2019s something that you can make ahead of time, stick it in the fridge, and then microwave it. Plus, if you like potatoes, this is probably one of the best types of soups out there for the job.<\/p>\n
It\u2019s good, it\u2019s hearty, and it\u2019s everything that people who want soup to really enjoy, and it\u2019s the perfect comfort food for a day when you need something to savor those taste buds of yours.<\/p>\n
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2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1\/2 inch)
\n1\/2 cup of chopped sweet onion
\n1\/2 cup chopped celery
\n3 tablespoons all-purpose flour
\nKosher salt and freshly cracked black pepper, to taste
\n1\/4 to 1\/2 cup (1\/2 to 1 stick) salted butter
\nWater to cover
\n1 (12 ounce) can evaporated milk
\nShredded cheese, for garnish, optional<\/p>\n
<\/p>\n
First you need to take the potatoes, the celery, the onion, salt, flour, and the pepper and toss them all together until it\u2019s all fully combined. Let that sit to the side for at least 10 minutes.<\/p>\n
Take the butter and melt it in a soup pot or a Dutch oven, and then, add the potatoes and the other ingredients in this mixture to the pot, and then coat it all in the butter.<\/p>\n
Add water so that it\u2019s enough that the potatoes are covered, boil it, and then put the milk in there. Let it sit and simmer, uncovered, stirring every so often for about 20-30 minutes, or until you notice the potatoes becoming tender.<\/p>\n
Adjust the seasonings to taste with the pepper and salt, and then let it sit to simmer with it uncovered until you notice it reaching the correct thickness and consistency that you want. This might take longer for electric stoves.<\/p>\n
Take the soup, ladle it in a bowl, and then garnish this with some shredded cheese and parsley if you so desire. Serve this right away.<\/p>\n
Do I need to use Green onion?<\/strong><\/p>\n You don\u2019t have to.\u00a0 You can use either a regular or a green onion, depending on the taste that you\u2019re going for. Just know both are valid, and they offer a unique flavor that you can\u2019t get enough of with this.<\/p>\n How do I make it less chunky?<\/strong><\/p>\n If you\u2019re not someone who likes super thick and chunky potatoes, you\u2019re not alone.<\/p>\n The best way to handle this if you have this going on with your soup, is to either use a potato masher or an immersion blender before you mix it with the other ingredients and from there mash all of the potatoes to properly puree all of this.\u00a0 If you don\u2019t want it to e super creamy, be mindful of this, and try to use a potato masher, as it usually is easier to control how chunky it is.<\/p>\n Can I add Bacon?<\/strong><\/p>\n You sure can! The way to do it is to brown a bit of bacon, crumble this, and then garnish this on top of it, or in the soup depending on what you want. It\u2019s a great way to give it a bit of a meaty flavor, if that\u2019s what you\u2019re going for.<\/p>\n\n