I wrote a post a while back talking about my potato soup. I have been asked several times for the recipe, but the problem is that I don't really go by one. I don't think my soup is any different or better then anyone else's.I just make your basic run of the mill soup. My main goal in cooking anything is to satisfy everyone and do it as cheap as possible.
For me there is a lot of people that come to visit me at my home. I not only enjoy feeding my company but I have to have enough left for two lunches for the following day. I like things to be simple and tasty. My soup can also be change to fit you and your family. I also cook a lot by taste and not by measuring and that is why it is so difficult to give a recipe. I have never been one to back down from a challenge so I am going to give this recipe a go. I hope it turns out for all of you. :)
This is the big pot I use to make mine. I fill it almost all the way to the top.It makes about 20 bowls.
How to make it:
1.- Figure up how many people you are planning to feed. If you plan on having 5 then you will need to peel and slice 15-20 medium to large potatoes. I like to cut mine into small cubes, but this is your soup so cut them the way you like.
2.- Place all the potatoes into a big pot and fill with water. Cook on stove at medium to high heat until the potatoes are soft. That means you will have to pluck one out and taste it. Add a sprinkle of salt to the tater it makes it taste better. HE HE HE
3.-When the taters are soft you can do 1 of 2 things.
A.- If you decide to use milk from a gallon jug then you need to drain all the water out of the pan. Add the milk so that it covers the taters. You want your taters to be taking a milk bath HE HE HE HE :) Stir
B.-If you decide to use the canned milk then you need to pour the cans in with the water that the taters are cooking in.I would say if you add 2 can you should be safe.Stir
4.-Lower heat to between low and medium heat. You want it to cook but not to boil. If it starts to boil then turn it down. When boiling occurs it can curdle the milk or make the milk scorch to the bottom of the pan. I would rather wait all night for it to cook then eat burnt soup. Stir.
Added Note: I have found that if you use a pan that is oven safe, you can pop it in the oven and bake the soup. This way is much easier. It does not scorch as easily. Just bake at 350 degrees until potatoes are cooked all the way through.
If you do happen to burn it just a little, don't scrap the bottom. Transfer to another pot and continue. If you were lucky it has not affected your soup. Don't worry I have burnt a few pots in my days because I get sidetracked with other things. If you are really lucky, you will find some one to wash that pot so you don't have too. I never seem to be that lucky. :)
5.- Add butter after you have added the milk. If you are serving 3 then add 3 tablespoons.Stir and Taste often.
6.- Add a shake or 2 of salt and pepper. Stir and Taste :) I recommend that you let everyone add more salt and pepper to their own bowls if they require more. Let it cook for how ever long you would like. It is more or less done when the milk gets hot, but I like to let it cook for about a half an hour to an hour. It gives me an excuse to get other stuff done before dinner time.