PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | YIELD: About 4 Servings
This old-fashioned Potato Soup never gets old. Made with russet potatoes, onion, celery, butter, evaporated milk, a bit of flour, and seasoned with salt and pepper, this simple homemade soup is real comfort in a bowl.
INGREDIENTS
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2 lbs russet potatoes, peeled and cut into large chunks (about 1-1/2”)
1/2 c. chopped sweet onion
1/2 c. chopped celery
3 tbsp all-purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 c. (1/2 to 1 stick) salted butter
Water to cover
1 (12 oz.) can evaporate milk
Shredded cheese, for garnish, optional
How to make Grandma’s Homemade Potato Soup
Step 1: With onion, celery, flour, and salt and pepper toss the potatoes and set aside for at least 10 minutes.
Step 2: In the meantime, melt the butter in a Dutch oven or soup pot. Once the butter has melted, add in the potato mixture and stir to coat. Pour in enough water to cover the potatoes. Bring to a boil before stirring in the milk. Decrease the heat to a simmer and continue to cook for another 25 to 30 minutes, stirring occasionally until the potatoes are tender.
Step 3: Adjust the seasoning according to taste. Simmer further, uncovered until the soup is at your desired consistency and thickness.
Step 4: if desired, garnish with shredded cheese. Enjoy immediately.
NOTES:
Replace sweet onions with green onions. And if you want a less chunky texture, puree the potatoes using an immersion blender or potato masher.
To modify this recipe, brown a few pieces of bacon, set aside, then crumble. Add the potato mixture and continue with the recipe. Before serving, garnish with crumbled bacon.
Potato Soup with Cajun Sausage: Into inch pieces, slice a pound of andouille sausage. Cook in oil until brown and set aside. To the pot, add the butter and continue with the recipe.
Cheesy Ham and Potato Soup: With the potatoes, add 2 cups of cubed smoked ham. Stir in around 1 1/2 cups shredded cheddar cheese just before serving and allow to melt.
Instant Pot/Electronic Pressure Cooker: As directed, prep the potatoes and allow them to rest. Melt the butter in the pressure cooker on saute function. Add in the potatoes, toss to coat, then pour in enough water or chicken broth to cover the potatoes plus an extra inch. Now, stir in half of the milk. Cover and set the pressure cooker on high. Cook for about 10 minutes. When done, allow the pressure to release naturally. Open the lid and if desired, mash some of the potatoes. Add in the rest of the milk, additional chicken broth or water as needed, then stir. If using, add the cheese. Before serving, garnish, if desired.
Slow Cooker: To the slow cooker, add the potatoes. Top with onion and celery. Pour in 2 cups of water or chicken broth. Cover the slow cooker and set it on low. Cook for 6 hours. In the meantime, whisk the evaporated milk and flour. Stir this into the hot potatoes, breaking some of the potatoes as you go. To taste, season with salt and pepper. Add back to the slow cooker, cover with the lid, and cook for 30 minutes more.
Ingredients
- 2 lbs russet potatoes, peeled and cut into large chunks (about 1-1/2”)
- 1/2 c. chopped sweet onion
- 1/2 c. chopped celery
- 3 tbsp all-purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 c. (1/2 to 1 stick) salted butter
- Water to cover
- 1 (12 oz.) can evaporate milk
- Shredded cheese, for garnish, optional
Instructions
Step 1: With onion, celery, flour, and salt and pepper toss the potatoes and set aside for at least 10 minutes.
Step 2: In the meantime, melt the butter in a Dutch oven or soup pot. Once the butter has melted, add in the potato mixture and stir to coat. Pour in enough water to cover the potatoes. Bring to a boil before stirring in the milk. Decrease the heat to a simmer and continue to cook for another 25 to 30 minutes, stirring occasionally until the potatoes are tender.
Step 3: Adjust the seasoning according to taste. Simmer further, uncovered until the soup is at your desired consistency and thickness.
Step 4: if desired, garnish with shredded cheese. Enjoy immediately.
Notes
Replace sweet onions with green onions. And if you want a less chunky texture, puree the potatoes using an immersion blender or potato masher. To modify this recipe, brown a few pieces of bacon, set aside, then crumble. Add the potato mixture and continue with the recipe. Before serving, garnish with crumbled bacon. Potato Soup with Cajun Sausage: Into inch pieces, slice a pound of andouille sausage. Cook in oil until brown and set aside. To the pot, add the butter and continue with the recipe. Cheesy Ham and Potato Soup: With the potatoes, add 2 cups of cubed smoked ham. Stir in around 1 1/2 cups shredded cheddar cheese just before serving and allow to melt. Instant Pot/Electronic Pressure Cooker: As directed, prep the potatoes and allow them to rest. Melt the butter in the pressure cooker on saute function. Add in the potatoes, toss to coat, then pour in enough water or chicken broth to cover the potatoes plus an extra inch. Now, stir in half of the milk. Cover and set the pressure cooker on high. Cook for about 10 minutes. When done, allow the pressure to release naturally. Open the lid and if desired, mash some of the potatoes. Add in the rest of the milk, additional chicken broth or water as needed, then stir. If using, add the cheese. Before serving, garnish, if desired. Slow Cooker: To the slow cooker, add the potatoes. Top with onion and celery. Pour in 2 cups of water or chicken broth. Cover the slow cooker and set it on low. Cook for 6 hours. In the meantime, whisk the evaporated milk and flour. Stir this into the hot potatoes, breaking some of the potatoes as you go. To taste, season with salt and pepper. Add back to the slow cooker, cover with the lid, and cook for 30 minutes more.