Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
This Grandma’s Homemade Potato Soup is one of my comfort foods! It is perfectly seasoned which makes each bite unforgettable! You have got to try this recipe if you want to taste perfection. Enjoy!
Ingredients:
3 tbsp all-purpose flour
1/4 to 1/2 c (1/2 to 1 stick) salted butter
1 (12 oz) can of evaporated milk
2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inches)
Kosher salt and freshly cracked black pepper, to taste
1/2 c chopped celery
1/2 c chopped sweet onion
Shredded cheese, for garnish, optional
Water to cover
Directions:
In a large container, add the potatoes, salt, pepper, flour, onion, and celery. Toss everything to combine. Let the mixture rest for at least 10 minutes while you prepare the rest of the ingredients.
Place a Dutch oven on the stove and turn the heat to medium-high. Add butter and allow it to melt.
Put the potato mixture into the hot Dutch oven, then stir until coated with the melted butter.
Pour in water and make sure to cover all the potatoes. Allow the mixture to boil.
Add the milk and stir until well blended.
Turn the heat down to low, then simmer everything for about 30 minutes or until the potatoes are fork-tender.
Add more seasonings if needed. Make sure to taste it first before adding anything. Remove from the heat.
Sprinkle shredded cheese over each serving.
Serve right away. Enjoy!
Notes:
Feel free to use your preferred type of milk for this recipe.
You can add crumbled bacon over each serving if you like.
You can cook this in the slow cooker.
Put the potatoes into the slow cooker, followed by the celery, onions, and 2 cups of chicken broth.
Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting.
Add flour dissolved in evaporated milk, then stir until well blended. Add salt and pepper to taste.
Cook for 30 more minutes or until the potatoes are fork-tender.
Serve right away. Enjoy!
Ingredients
- 3 tbsp all-purpose flour
- 1/4 to 1/2 c (1/2 to 1 stick) salted butter
- 1 (12 oz) can of evaporated milk
- 2 lbs. russet potatoes, peeled and cut into large chunks (about 1-1/2 inches)
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 c chopped celery
- 1/2 c chopped sweet onion
- Shredded cheese, for garnish, optional
- Water to cover
Instructions
In a large container, add the potatoes, salt, pepper, flour, onion, and celery. Toss everything to combine. Let the mixture rest for at least 10 minutes while you prepare the rest of the ingredients.
Place a Dutch oven on the stove and turn the heat to medium-high. Add butter and allow it to melt.
Put the potato mixture into the hot Dutch oven, then stir until coated with the melted butter.
Pour in water and make sure to cover all the potatoes. Allow the mixture to boil.
Add the milk and stir until well blended.
Turn the heat down to low, then simmer everything for about 30 minutes or until the potatoes are fork-tender.
Add more seasonings if needed. Make sure to taste it first before adding anything. Remove from the heat.
Sprinkle shredded cheese over each serving.
Serve right away. Enjoy!
Notes
Feel free to use your preferred type of milk for this recipe. You can add crumbled bacon over each serving if you like. You can cook this in the slow cooker. Put the potatoes into the slow cooker, followed by the celery, onions, and 2 cups of chicken broth. Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting. Add flour dissolved in evaporated milk, then stir until well blended. Add salt and pepper to taste. Cook for 30 more minutes or until the potatoes are fork-tender. Serve right away. Enjoy!
