Potato Soup
This simple potato soup recipe is made with evaporated milk instead of cream to make it lush and creamy, and extra delicious. advertisement Just like my Broccoli Cheddar Soup and favorite Clam Chowder, I love a soup that’s rich, chunky, and ultra-comforting. That’s why I can’t get enough of this creamy potato soup recipe. But, surprise—there’s no cream in this recipe. Sometimes, soups thickened with milk or cream are too thin or too gluey or can turn into a broken broth with the butter separating and sitting on top. That’s why I took a lesson from my Instant Pot Macaroni and Cheese and cooked the potatoes in evaporated milk with chicken broth instead of milk or cream. I then mixed a bit of cornstarch into the broth before blending half of the soup to create velvety creaminess with chunky potato bites. This potato soup mirrors the flavors of a loaded baked potato with crispy bacon, cheddar cheese, sour cream, and a sprinkling of fresh chives, and you are goi