Creamy Potato and vegetable soup by Maggie

Once again… here is another potato soup invention. I just love to experiment.  This time the soup is without meat and with added vegetables.  Because I was inventing as I went along I can only say what the ingredients are.  The amount below makes one large stock pot of soup- enough for 3 families about 9 cups per family.

12 peeled and diced whole potatoes
3 med. onion, diced
2 cans whole kernel corn, drained
3 stalks of celery, chopped
4 c. carrots, chopped
3 cans evaporated milk
(add slowly and taste- to your liking) chicken bouillon
2 c. cheddar cheese
optional- instant potato flakes if it’s too runny or you need to stretch the meal some more

In a pot boil potatoes, carrots, celery, and onion together till soft .  Don’t do too much water… just enough to boil veggies without all water evaporating.  (the point is that you want them to soften, but you don’t want so much water that there is no flavor to the liquid because there is just too much water.  If you have to drain too much you lose much of the nutrients and the diced onion.  The starchy water also adds to the consistency)
When finished boiling I smash some of the potatoes. Then add the corn and evaporated milk and bouillon.  If it’s too runny I add some instant potato flakes.  I continue to simmer about 10 more minutes adding a cup or two of cheddar cheese.
Soup can be put into a bag when cooled somewhat. Freeze flat. When ready to eat just Thaw and reheat.

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