Creamy Potato Soup
This basic potato soup becomes anything but basic once some of it is mashed or emulsified to create a perfectly creamy soup with no added thickening.
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.