1970S Potato Soup With Evaporated Milk Recipes

May 30, 2023 Post a Comment

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10+ Evaporated Milk And Chicken Recipes from blueapronchicken.blogspot.com

Description

Potato soup is a classic comfort food that has been enjoyed for generations. One of the most popular versions of this soup is the 1970s potato soup with evaporated milk. This recipe is simple, delicious, and perfect for those chilly days when you need something warm and comforting. The soup is made with basic ingredients that are easy to find at any grocery store, and it can be prepared in just a few simple steps.

Prep Time

The prep time for this soup is minimal, taking only around 10-15 minutes to prepare all the ingredients.

Cook Time

The cook time for this soup is approximately 30-40 minutes.

Ingredients

For this recipe, you will need: - 4-5 large potatoes, peeled and diced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups chicken broth - 1 can evaporated milk - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp butter - 2 tbsp flour - Chopped fresh parsley (optional)

Equipment

To make this recipe, you will need: - Large soup pot - Wooden spoon - Cutting board - Chef's knife - Measuring cups and spoons - Immersion blender (optional)

Method

Follow these simple steps to make this delicious soup: 1. In a large soup pot, melt the butter over medium heat. 2. Add the onions and garlic and sauté for 2-3 minutes until fragrant. 3. Add the diced potatoes and chicken broth to the pot and bring to a boil. 4. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the potatoes are tender. 5. In a separate bowl, whisk together the flour and evaporated milk until smooth. 6. Slowly pour the milk mixture into the soup, stirring constantly to prevent lumps. 7. Simmer the soup for an additional 10-15 minutes, stirring occasionally. 8. Remove the pot from the heat and let it cool for a few minutes. 9. Using an immersion blender or a regular blender, puree the soup until smooth. 10. Return the soup to the pot and reheat if necessary. 11. Season with salt and pepper to taste. 12. Serve hot, garnished with chopped fresh parsley if desired.

Notes

- You can adjust the consistency of the soup by adding more or less chicken broth or evaporated milk. - If you don't have an immersion blender, you can use a regular blender or food processor to puree the soup in batches. - This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains: - Calories: 226 - Fat: 7g - Sodium: 764mg - Carbohydrates: 34g - Fiber: 3g - Protein: 8g

Recipe Tips

- To make this soup vegetarian, use vegetable broth instead of chicken broth. - For a creamier soup, add more evaporated milk or use heavy cream instead. - You can add other vegetables to this soup, such as carrots or celery, for added flavor and nutrition.