This Previous Normal Potato Soup is a journey again to grandma’s kitchen the place hearty meals is made with frequent substances, and each chew tells a narrative.

Previous Normal Potato Soup
This recipe for quaint potato soup takes me proper again to my childhood. My mother typically made this “milk and potatoes solely” soup on Sunday nights. Consuming potato soup after church is a practice that every one of my siblings keep in mind.
I give my mother a whole lot of grace for what I keep in mind of her kitchen, as a result of I do know she had much more hungry children than finances. We children nonetheless get amusing over how she would multiply this soup for additional mouths by simply including water and milk.
4 Ingredient Potato Soup
There may be one factor I do in another way from my mother in terms of making “her” potato soup. I like so as to add just a bit little bit of butter on the finish. It boosts the flavour and provides a richness that may’t be crushed.
The inclusion of butter makes this recipe a 4 ingredient potato soup. To broaden it to a 5 ingredient potato soup, it will also be made with both hen broth or vegetable broth, which deepens the flavour properly.

Previous Normal Potato Soup Recipe
You’ll want the next substances to make this recipe:
- potatoes
- water
- complete milk
- salt and pepper
- butter (non-compulsory)

Place the chopped potatoes in a big pot and add sufficient water to cowl them. Convey to a boil after which cut back to a simmer till they’re fork tender, about quarter-hour.
Rigorously drain the water and return the pot with the potatoes to the range. Add the milk and set the warmth to medium. Don’t boil.

Convey the milk to steaming and barely simmering on the edges of the pan, for about 10 minutes. Add salt and pepper to style. Add the butter and stir gently to soften. Take away from warmth and serve heat.
This recipe could be made with Russets, yellow, or pink potatoes. I usually use whichever selection I’ve readily available. My mother has at all times made her easy potato soup with Russets.

As written, this recipe makes a superb measurement pot of soup. Be happy to scale back the recipe by half, for those who don’t have as many individuals at your desk.
The soup retains effectively within the fridge for a number of days, and it’s a preferred lunch for my children. They wish to load their bowls up with additional cheese and bacon bits, too.

Previous-Normal Potato Soup
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Servings: 12
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Place the chopped potatoes in a big pot and add sufficient water to cowl them. Convey to a boil after which cut back to a simmer till they’re fork tender, about quarter-hour. Rigorously drain the water and return the pot with the potatoes to the range.
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Add the milk and set the warmth to medium. Don’t boil. Convey the milk to steaming and barely simmering on the edges of the pan, for about 10 minutes.
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Add salt and pepper to style. Add the butter and stir gently to soften. Take away from warmth and serve heat.
This recipe could be made with Russets, yellow, or pink potatoes. I usually use whichever selection I’ve readily available.
Energy: 238kcal · Carbohydrates: 6g · Protein: 4g · Fats: 6g · Saturated Fats: 3g · Polyunsaturated Fats: 0.2g · Monounsaturated Fats: 1g · Trans Fats: 0.1g · Ldl cholesterol: 20mg · Sodium: 352mg · Potassium: 185mg · Fiber: 0.02g · Sugar: 6g · Vitamin A: 256IU · Calcium: 151mg · Iron: 0.01mg

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