Never will I make potato soup with only boring ol’ milk again! This recipe, which I found on the inside of the label of my can of evaporated goat milk, is by far the most delicious tater soup I’ve ever eaten. Seems to be lower in fat, too. As with both types of recipes, you can make a whole pot and freeze however much you don’t think you’ll eat within a week and then you can thaw the frozen soup in the fridge for a couple days before heating it in the microwave or on the stovetop. My advice when reheating it is to make sure to add more milk (the goat is so strong that I diluted it with cow’s milk), water or broth before heating up again to prevent burning and to thin it out a bit, as the potatoes like to soak up any liquid from the broth.
The last thing I absolutely love about this soup is that it takes less than an hour to prepare!
Yay for delicious, healthier fast meals!
- 4 cups diced potatoes (a combination of white and red is much tastier)
- 1 medium onion, diced
- 3 TBS cup vegetable oil
- 1 1/2 cups chicken broth
- 2 tsp salt and pepper
- 1/2 can (12 oz) Meyenberg Evaporated Goat Milk (use the whole thing if you REALLY love goat milk. It's rather strong, so I made two batches with using just one can.)
- 1 cup frozen sweet corn
- 1 cup shredded cheddar cheese
- 2 tsp parsley flakes, Italian seasoning
- Combine half of the potatoes, the whole onion and oil in a frying pan (I used cast iron) and sauté until potatoes begin to brown and become soft. While these are cooking boil the other half of the potatoes in a large saucepan. When the boiled potatoes are finished, drain them and mash them slightly. Combine the sautéed potatoes and onion to the mashed potatoes. Add chicken broth and turn heat to LOW. Cover and simmer 20 minutes until potatoes are tender. Pour in goat milk, spices and frozen corn. Heat until warm but not boiling. Serve immediately, sprinkling with cheese and spices; or cool and freeze in a zipper plastic bag for up to a month.