Peel and cube potatoes. Pour chicken stock into large stock pot. Add potatoes and carrots. Add water as needed just to cover potatoes and carrots (they don't need to be floating freely like when making mashed potatoes). Remember we will be adding milk later on and potatoes will cook up some, meaning there will most likely be more soup than it appears. Heat on medium high heat approx 45 min (until potatoes are semi-soft), we don't need a high intensity boil here, just need it to get hot enough to cook the potatoes. When potatoes are semi soft, in a separate bowl mix canned evaporated milk, flour, salt, and pepper. Whisk until flour is well blended. Pour mixture slowly into stock pot with potatoes, stirring as you pour. Add chopped green onions. Continue to heat for approximately 10 minutes, allowing it to come to a slow boil just before the 10 min are up. Stir frequently during this time as flour can begin cooking to the bottom of pot. If there isn't enough liquid or consistency is too thick, add your favorite milk (another can of evaporated, or whole milk is what I use). If it isn't thick enough mix 1 tbsp flour with 1/4 cup milk at a time and add slowly, waiting a few minutes between each addition so you don't over thicken.
You're ready to serve some delicious homemade country potato soup.
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|Serving Size: 1 Serving (838g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 74 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 22.6mg||7 %|
|Sodium 1202.9mg||41 %|
|Potassium 1876mg||49 %|
|Total Carbohydrate 75.1g||22 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 67.5g|
|Protein 20.4g||29 %|
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Calories per serving: 455
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