Grandma’s Homemade Potato Soup is super comforting, the easiest and the tastiest you’ll ever sink your spoon into. It is satisfying and the best homemade potato soup.
There are also a lot of variation you will enjoy:
Potato Soup with Cajun Sauce: Slice into 1-inch pieces a one pound andouille sausage. Cook in oil until browned and set aside.
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Cheesy Ham and Potato Soup: Add 2 cups of smoked ham into the cubed potatoes. Stir in 1 1/2 cups of shredded cheddar cheese just before serving and cook until melted.
Instant Pot or Electronic Pressure Cooker: Prepare the potatoes as instructed and set aside. Meanwhile, melt the butter, then, add in the potato mixture and toss to coat. Pour just enough water or chicken broth plus an inch to cover the potatoes. Gradually stir in half of the milk and cover to cook on high for 10 minutes. After 10 minutes, let the pressure release and open the pot to mash the potatoes. Stir in the rest of the milk and add the chicken broth or water as needed to reach your desired consistency. Garnish with cheese.
So there you go. Choose whatever variation works for you, either way, it is going to be amazing!
INGREDIENTS
2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup of chopped sweet onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 cup (1/2 to 1 stick) salted butter
Water to cover
1 (12 ounce) can evaporated milk
Shredded cheese, for garnish, optional
How to make Grandma’s Homemade Potato Soup
Step 1: Mix the potatoes, onion, celery, flour, salt, and pepper for 10 minutes and set aside.
Step 2: Melt the butter in a soup pot or Dutch oven. Then, add in the potato mixture and stir until coated thoroughly. Pour enough water just to cover the potatoes, heat, and bring to a boil. Once boiling, stir in the milk and reduce to a simmer. Cook uncovered while stirring occasionally for 25 to 30 minutes or until the potatoes are soft. Adjust according to taste and continue to cook, uncovered, until you reach your desired consistency.
Step 3: Garnish with shredded cheese. Serve immediately. Enjoy!
Cook’s Notes: If you want your potatoes less chunky, you can use an immersion blender or potato masher to puree the potatoes. You can also use some green onions. Even garnish it with crumbled bacon for that extra crunch and flavor.
Ingredients
- 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
- 1/2 cup of chopped sweet onion
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) salted butter
- Water to cover
- 1 (12 ounce) can evaporated milk
- Shredded cheese, for garnish, optional
Instructions
Step 1: Mix the potatoes, onion, celery, flour, salt, and pepper for 10 minutes and set aside.
Step 2: Melt the butter in a soup pot or Dutch oven. Then, add in the potato mixture and stir until coated thoroughly. Pour enough water just to cover the potatoes, heat, and bring to a boil. Once boiling, stir in the milk and reduce to a simmer. Cook uncovered while stirring occasionally for 25 to 30 minutes or until the potatoes are soft. Adjust according to taste and continue to cook, uncovered, until you reach your desired consistency.
Step 3: Garnish with shredded cheese. Serve immediately. Enjoy!
Cook’s Notes: If you want your potatoes less chunky, you can use an immersion blender or potato masher to puree the potatoes. You can also use some green onions. Even garnish it with crumbled bacon for that extra crunch and flavor.
