wilkes

Bushy is right on both counts. I was referring to "plain" evaporated milk which is, by definition evaporated milk as 1/2 the water is removed from the milk, thus condensed. It may be called different things in different regions but we always called it condensed in my part of Wilkes.

What is Condensed Milk?
Is there a difference between just plain condensed milk
and sweetened condensed milk?
Condensed milk could be a generic term for milk that has
had 60% of its water removed by evaporation.
With sweetened condensed milk, great quantities of sugar were added first,
accounting for 40% to 45% of the total volume before evaporation.
Once all that water is removed, it is a very sticky and very sweet mixture.
Unsweetened condensed milk, however,
is simply called evaporated milk, at least in this country,
and comes in whole, lowfat and skim versions.

whitehawk, did you mean evaporated milk? I can't imagine condensed milk in soup.

I have very good potato soup made the following way.

I save the water or chicken boullion that I have cooked the potatoes in and then dice a white onion into this water along with one rib of celery and 1 large grated carrot. I add a tsp of chives, fresh or freeze dried to water and 2 tbsp butter or margarine. 1 tsp salt and, if you eat it, 1/2 tsp black pepper. I add several sliced or diced utility potatoes to the liquid and cook until done (the potatoes are done yet are still somewhat firm.

I add either 1 pint of half and half or 1 can condensed milk and additional water to dilute the milk somewhat. I like mine creamy so I am sparing of the water. I bring this mixture to a scald. Never let it boil. I don't add any cheese but have added bacon bits or finely diced ham to the soup although it really doesn't add that much as far as I am concerned. If I am preparing for others I do add the bacon or ham as they seem to prefer it that way. This soup freezes well if you are making it ahead. Just do a slow defrost on the frozen soup using the medium or less--#4 on my microwave.

To each his/her own.

The milk seperates the solids from the whey.
It looks bad

That sounds really good. I always say the milk has clabbored too (or however it's spelled).

that is a completely different take on tater soup...I will have to try this.
I do taters,onions, salt,pepper,garlic,butter, milk and a pound of crispy fried bacon...thicken it with with a tater boiled separately then smashed. And a side of cornbread or hocake.

Peel & wash taters, how many depends on how much you want, dice into chunks, peel onion, wash, chop into taters, add small amount of butter, salt and pepper to taste, and just enough water to cover, cook until taters falling apart, turn heat down low, then add some sharp cheddar cheese, some Velveeta (makes it thick and creamy) and some milk, keep stirring, cook on low until it just starts to bubble, if you cook it too long or get it too hot, it ruins it, the milk clabbers (is that a word?). I like mine with crunched up crackers.