My Potato Soup

Submitted by Chef Sunshine

"This is the best potato soup ever!!! My boyfriend's mom gave me a recipe similar to this, but over time I adjusted the ingredients until it was just right! Absolutely delicious and 10 X more delicious the next day!!! This is the only soup we eat in winter, it is just awesome!!!"

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 8 -10 medium potatoes
• 3 large yellow sweet onions, diced
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (12 ounce) can evaporated milk
• 8 tablespoons parsley, a 1 . 25 oz. bottle
• 4 cups water
• 3 tablespoons butter
• salt
• pepper

directions

1. (*The main thing for this recipe is the Parsley! It is very important!*).
2. Peel potatoes and cut them into big bite-sized chunks.
3. Add the 4 cups of water to a big pot, then add all of the potatoes. Add parsley at the same time -- usually half of a 1.25 oz bottle, about 6 tbs of parsley.
4. (*the parsley should be very thick in the pot*).
5. Bring to a boil then turn stove down to medium high, let boil for 15 minutes, or until potatoes are "cooked".
6. Immediately add the can of cream of chicken and the can of evaporated milk, all of the onions, and 2-3 more tbs of parsley.Don't use the entire 1.25 oz bottle, should be about a tbs left in the bottle.
7. While potatoes are cooking, dice the onions, can have big pieces of onions and slices as well -- the onions don't have to be diced into tiny little bits. It is better if the diced onions are bigger dices.
8. Let all ingredients cook for about 20-30 minutes on medium or medium low. Halfway through turn down to low-medium. Add salt and pepper, and more butter if needed.
9. (*I usually don't eat butter in my bowl, so I usually don't add the butter to the pot, just to the individual bowls, but this, again, is just another idea*).
10. (*can replace the cream of chicken with cream of mushroom to make it more of a vegetarian meal*).
11. The next day this is even better. I have even thought about cooking it and not eating it till the next day -- but this soup is too irresistable for me to be able to do this!:).

Reviews

[Chef Patience]

I used 3 cups of water, 4 tbls of butter and garlic salt. The parsley was too much for us. I think I'll omit it next time. Also, I precooked the potatoes and softened the onions in the butter. Next time, I'll mince some garlic and cook it with the onions. It was very good.

 

[Danny's Diner]

This was exactly what I was looking to make with the ingredients I had on hand. And it was delicious. I tweaked it a bit. I had only about half of the parsley it called for, so I used that and added some Rosemary & Garlic seasoning I had. Instead of adding the butter to the soup, I sauteed the onions in the butter till caramelized and simmered them in a bit of white wine before adding them to the potatoes. And I added some sauteed mushrooms to the pot. And then, because my little boys object to large onions and mushrooms in their food, I pureed everything with my stick blender. I topped theirs with some bacon bits. It was all quick and delicious! Can't wait to try the leftovers tomorrow!

 

[aamachine]

This potato soup was easy to prepare and very tasty. I was a little leery of all the parsley, at first, but it did add a certain something to the soup.

 

[Deanna Walker]

This is a very good soup! I loved it! Easy and falvorful! We add crispy bacon crumbles to the top of ours along with some shredded cheese! It's the BEST! You can make this quite healthy by omitting the bacon and chopping up extra vegetables in the potato soup mixture. I added extra carrots and celery, VERY good. Thanks! What a comfort food!