Creamy Potato Soup Recipe

Did you know January is National Soup Month? When the weather turns cold, there’s nothing like a piping hot bowl of soup to warm you from the inside out. This creamy potato soup recipe will really hit the spot.

This is adapted from one of the “Freezer Pleaser” class my kids and I took last summer through our county extension office. By the end of each class, we’d stocked our freezer with twenty new dishes, which we’ve been enjoying ever since. And all for just a few hours of our time and a little concentrated effort!

We had to bring our own groceries and freezer bags to class, but they provided everything else: the recipes, labels, shopping list, herbs and spices, measuring cups, spoons, cutting boards, etc. It was fun being in the room with so many other people, all working together to create delicious and nutritious meals for our families. We all had a blast!

This creamy potato soup recipe is one of the dishes we made in our first class. We ate it for dinner as soon as we got home and have eaten it many times since. I’ve not had very good luck freezing potatoes in the past — they usually turn black on me — so I’ve been hesitant to freeze this recipe. But I can attest that it tastes scrumptious when it’s fresh!

Ingredients for Creamy Potato Soup:

9-10 small russet potatoes
4-5 ribs of celery, sliced
1 large yellow onion, diced
5-6 garlic cloves, minced
8 oz. fresh or frozen broccoli florets
½ tsp. pepper
4 cups vegetable broth
4 cups water
12 oz can evaporated milk
optional toppings: grated cheddar cheese, sliced green onions, bacon bits, croutons, sour cream

Directions for making Creamy Potato Soup:

Peel and dice potatoes. Chop broccoli, celery, and onions, as well.

Combine all ingredients EXCEPT evaporated milk and toppings into a pot, slow cooker, or pressure cooker. On stovetop, boil until potatoes are tender. If using a crockpot, cook for 6-8 hours on low. If using an Instapot (which is what I normally do), cook for 15 minutes.

Once potatoes are tender, add evaporated milk and mix thoroughly, mashing some of the potatoes to thicken soup. Ladle into bowls and top with cheese, green onions, and/or croutons.