Soup in winter is the best, and Creamy Potato Soup is perfect to take the chill off on even the coldest days. This is a great option for weeknights. It is prepared extra fast if you planned ahead and peeled your potatoes earlier. Just be sure to cover them with water and refrigerate until ready to use.
This is a pretty basic recipe that can be altered in so many ways. Add kale or spinach at the end, add celery, swap out the leeks for diced onion, add a couple cloves of garlic. Whenever it becomes too thick, just add a little bit of liquid. If it is too thin, add more vegetables or emulsify it a little bit more.
Emulsify To Get That Creamy Potato Soup Texture
Speaking of emulsifying, that’s how to get this soup thick and creamy with no added corn starch, flour, arrowroot, cheese, or any other thickener. A simple hand blender is a great kitchen tool to have. But if you don’t, a potato masher will do the trick. In desperation, mash with a fork or even pour the soup into a blender and give it a quick whirl. I wouldn’t recommend blending thoroughly – some chunks are good for this soup to have plenty of texture.
Make Your Own Quantity
This large batch is great for a crowd. Whether its your family, a group of friends, a casual party, or taking some to a person in need, you won’t run out of this satisfying winter warmer. The last time I made it, I shared with a small family who was sick, and also served it to 5 visitors at my house, and then had four more servings for lunch the next couple days.
Scale it back if you are cooking for a smaller family. One half or one third of the recipe is great, and you can even use the extra evaporated milk in a smaller recipe. Just change the addition of milk at the end to water.
Creamy Potato Soup
Ingredients
- 2 Tbsp margarine
- 1 leek cleaned & chopped
- 8 cups potatoes (about 8-12 russets) peeled & diced
- 1 cup carrots (about 2 large) peeled & grated
- 2 cups water
- 2 tsp salt
- 1 can evaporated milk (13 oz)
- 1/2-1 cup regular milk of choice
Instructions
Instant Pot Instructions
- Turn IP on sauté and melt margarine, then add leeks and cook for 1-2 minutes.
- Add carrots and continue cooking for 2-3 more minutes.
- Add potatoes, reserving 1-2 cups.
- Add water and salt; turn on pressure cook for 5 minutes and let the IP do its thing.
- Boil the reserved potatoes in 2 cups water on the stovetop for 10 minutes. Drain and wait until the end to add these into soup.
- Quick release the steam, add evaporated milk, and emulsify with a hand blender.
- Add in the separately boiled potatoes plus milk to provide your desired consistency. Salt to taste.
Stovetop Instructions
- Melt margarine in a stock pot and sauté leeks for 1-2 minutes.
- Add carrots and continue cooking for 2-3 more minutes.
- Add potatoes, reserving 1-2 cups.
- Add water and salt; increase heat and allow vegetables to simmer for 20 minutes.
- Meanwhile, boil the reserved potatoes in another saucepan in 2 cups water on the stovetop for 10 minutes. Drain and wait until the end to add these into soup.
- When larger pot of potatoes is very tender, add evaporated milk and emulsify with a hand blender.
- Add in the separately boiled potatoes plus milk to provide your desired consistency. Salt to taste.
As I always suggest with soup, serve Creamy Potato Soup with some yummy bread. Maybe zucchini bread, or a crusty loaf with balsamic vinegar and toasted garlic, or some muffins. A crisp salad rounds out the meal.
A couple of my other favorite soups are chili soup and broccoli cheese soup.
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