4-Ingredient Potato Soup Recipe by Janet
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course:
Main Course
Cuisine:
American
Servings: 6 people
Ingredients
- 6 potatoes, peeled and cut into bite-size pieces. I used Yukon Gold potatoes.
- 1 can 12-ounces evaporated milk
- 4 tablespoons butter
- 1 teaspoon chicken bouillon to taste, I used Better than Bouillon
- garlic salt, salt, and pepper to taste
- water to cover the potatoes in the pan
Instructions
-
1. Peel the potatoes and cut them into bite-size pieces.
2. Grab a large pan and place the cut potato chunks in it.
3. Barely cover the potatoes with some water. Please note, at this point, you can pressure cook the potatoes with one cup of water (depending on your pressure cooker). I pressure cooked them on high for 6 minutes, and did a quick release. Then continue on with the recipe.
4. Add the butter and bouillon.
5. Add garlic salt.
6. Add the canned milk, and stir.
7. Bring to a boil, cover, and turn the heat to medium.
8. Continually watch for the potatoes to be tender. Replace the cover after stirring them.
9. When done, mash a few of the potatoes to thicken the soup.
10. Add salt and pepper to taste.