Preston'S Potato Soup
Creamy, comforting potato soup with onions, celery, and carrots, perfect for cozy gatherings. Rich and flavorful, it suits all seasons and crowd sizes.
Ingredients
Instructions
- Bring water to a boil in a large pot.
- Add onions, celery, carrots, and margarine; cook for about 8 minutes until vegetables are tender.
- Add peeled and cubed potatoes; cook until potatoes are tender.
- Stir in evaporated milk and approximately a pint to a quart of additional water.
- Season with salt and pepper to taste.
- Optional: Add instant potatoes for extra thickness if desired.
- Serve hot and enjoy.
Tips & Substitutions
For a richer flavor, consider adding cooked bacon or ham to the soup. If you want a creamier texture, you can substitute half-and-half for the evaporated milk. For a slight kick, a dash of cayenne pepper works well. Instant potatoes can be added for extra thickness, but be cautious not to overdo it, as they can change the soup's consistency significantly.
Serving Suggestions
Serve this comforting potato soup with crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with Lemony Brussels Sprouts for a vibrant side dish. You can also garnish the soup with fresh herbs like parsley or chives for added flavor and presentation.
Storage & Reheating
Store any leftover potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much while cooling, add a little water or milk to reach your desired consistency before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Preston'S Potato Soup contains roughly 1462 calories, with 19g protein, 182g carbohydrates, and 74g fat. It is an excellent source of potassium (93% of the Daily Value), vitamin C (71% of the Daily Value), and dietary fiber (59% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 560mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-dairy milk instead of evaporated milk?
Yes, you can substitute non-dairy milk, such as almond or oat milk, for evaporated milk. Keep in mind that this may alter the flavor slightly, so choose a variety that complements the soup. For a creamier texture, you might want to enrich it with a bit of coconut cream or a dairy-free creamer.
How can I make this soup vegetarian?
This potato soup is already vegetarian, but you can enhance the flavor by using vegetable broth instead of water for boiling the vegetables. Additionally, incorporating more vegetables like bell peppers or spinach can add depth and nutrition to the dish, making it even more satisfying.
What kind of potatoes work best for the soup?
Yukon Gold or Russet potatoes are excellent choices for this soup. Yukon Golds provide a creamy texture while maintaining their shape, while Russets break down more easily, giving the soup a thicker consistency. You can even mix both types for a varied texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).