My husband, Clint, made the most delicious potato soup I’ve ever eaten. When I was ill this soup would make me well.
Nourishing and Healing Potato Soup
My husband's potato soup is the most delicious potato soup I've ever had—I think it's even better than oyster stew. It is plain and simple cooking without all of the added ingredients some people like.
I will never forget the last time Clint made me his delicious potato soup. I had broken my leg twice in the same day. It's a long story—one for another day.
Clint suffered five strokes and dementia, but he cooked that final pot of potato soup for me before he became too ill.
Read More From Delishably
My Clint passed away on September 10, 2016. Our beloved dog, Sweetie Angel, had died just a few months prior from kidney disease. My two loves, gone.
Sweet memories are my blessings to hold dear.
- 5 pounds new potatoes
- 2 sticks butter
- 1 (8-ounce) can evaporated milk
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon pepper, or to taste
- Wash, peel, and cut the potatoes into small pieces. Wash the potatoes again before putting them into the pot. Cover with water and boil until tender.
- Pour out some of the water, leaving enough to almost cover the potatoes.
- Add butter.
- Take a potato masher and mash lightly in order to thicken the soup.
- Pour in the can of condensed milk.
- Add salt and pepper. Check for taste and adjust if needed.
- Heat the soup up to the temperature you'd like for serving.
- Serve with saltine crackers or cornbread.
© 2022 Barbara Purvis Hunter