This heartwarming, comforting soup is the easiest and tastiest. A simple, chunky, old-fashioned potato soup just like our Grandma’s recipe.
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 ounces) can evaporate milk
Shredded cheese, for garnish, optional
How to make Grandma’s Homemade Potato Soup
Step 1: In a bowl, toss the potatoes, onions, celery, flour, salt, and pepper. Let it rest for 10 minutes.
Step 2: In the meantime, melt the butter using a dutch oven or soup pot. Then, add in the potatoes, and stir to coat.
Step 3: Pour in enough water just enough to cover the potatoes. Bring to a boil.
Step 4: Stir in the milk and decrease to a simmer. Continue cooking while stirring occasionally for about 25 to 30 minutes or until the potatoes are soft.
Step 5: Taste to adjust. Sprinkle salt and pepper if necessary.
Step 6: Continue to cook on simmer until your desired consistency and thickness is reached.
Step 7: Garnish with shredded cheese before serving. Serve hot. Enjoy!
Cook’s Notes: If you prefer a less chunky texture, you can use an immersion blender or potato masher to puree the potatoes. And there are variations you can take advantage of as well, like garnishing the soup with crumbled bacon.
Or try:
Potato Soup with Cajun Sausage: A pound of Andouille sausage slice into 1-inch pieces and cook in hot oil until browned.
Cheesy Ham and Potato Soup: Just before serving, add in 2 cups of cubed smoked ham and stir in 1 1/2 cups of shredded cheddar cheese. Continue to cook for the remaining minutes until the cheese is melted.
Instant Pot/Electronic Pressure Cooker: Prepare the potatoes like above and set aside. Meanwhile, saute to melt the butter. Add in the potato mixture and toss to coat. Pour some water or chicken broth an inch more to cover the potatoes. Then, stir in half of the milk. Now, seal and cook the pot or pressure cooker and set on high. Cook for 10 minutes. Once done, let the pressure release normally. Open the pot or cooker and mash the potatoes if you’d like. And stir in the rest of the milk and the remaining chicken broth or water as needed to reach your desired consistency. Sprinkle some cheese if desired and garnish as usual.
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 ounces) can evaporate milk
- Shredded cheese, for garnish, optional
Instructions
Step 1: In a bowl, toss the potatoes, onions, celery, flour, salt, and pepper. Let it rest for 10 minutes.
Step 2: In the meantime, melt the butter using a dutch oven or soup pot. Then, add in the potatoes, and stir to coat.
Step 3: Pour in enough water just enough to cover the potatoes. Bring to a boil.
Step 4: Stir in the milk and decrease to a simmer. Continue cooking while stirring occasionally for about 25 to 30 minutes or until the potatoes are soft.
Step 5: Taste to adjust. Sprinkle salt and pepper if necessary.
Step 6: Continue to cook on simmer until your desired consistency and thickness is reached.
Step 7: Garnish with shredded cheese before serving. Serve hot. Enjoy!
Cook’s Notes: If you prefer a less chunky texture, you can use an immersion blender or potato masher to puree the potatoes. And there are variations you can take advantage of as well, like garnishing the soup with crumbled bacon.
Or try:
Potato Soup with Cajun Sausage: A pound of Andouille sausage slice into 1-inch pieces and cook in hot oil until browned.
Cheesy Ham and Potato Soup: Just before serving, add in 2 cups of cubed smoked ham and stir in 1 1/2 cups of shredded cheddar cheese. Continue to cook for the remaining minutes until the cheese is melted.
Instant Pot/Electronic Pressure Cooker: Prepare the potatoes like above and set aside. Meanwhile, saute to melt the butter. Add in the potato mixture and toss to coat. Pour some water or chicken broth an inch more to cover the potatoes. Then, stir in half of the milk. Now, seal and cook the pot or pressure cooker and set on high. Cook for 10 minutes. Once done, let the pressure release normally. Open the pot or cooker and mash the potatoes if you'd like. And stir in the rest of the milk and the remaining chicken broth or water as needed to reach your desired consistency. Sprinkle some cheese if desired and garnish as usual.
