Grandma’s Homemade Potato Soup

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You might think that delicious potato soup must be loaded with cheese and bacon, but think again! There are far simpler and unassuming recipes that are packed with delicious flavors, are easy to make, and will please even the pickiest of eaters. Potatoes, onion, water, butter, and milk all work together to create a comforting recipe that is flexible and adjustable.

Grandma’s Homemade Potato Soup really hits the spot for these cold, winter months. Keep in mind that this recipe is flexible. Add more or less of the different ingredients depending on your preference or diet, and get ready for the perfect potato soup recipe!

Grandma’s Homemade Potato Soup Recipe

Now, there’s nothing wrong with cheese and bacon, so if you absolutely love these two ingredients in your potato soup, feel free to add them. However, just remember that a simple recipe can be equally delicious and since it’s cold and flu season, it’s often easier on the stomach. Play around with the recipe to land on your personal favorite taste.

Preparation time: 10 minutes

Cooking time: 30 minutes

Yield: 4 servings


  • 2 pounds russet potatoes (peeled and cut into large chunks, about 1-½ inches)
  • ½ cup sweet onion, chopped
  • ½ cup celery, chopped
  • 3 Tbsp all-purpose flour
  • Kosher salt and black pepper, to taste
  • ¼ to ½ cup of butter
  • Water (enough to cover potatoes)
  • 12 ounces evaporated milk
  • Cheese, bacon, herbs, or green onion for a garnish (optional)


In a large bowl, toss the peeled and chopped potatoes with the onion, celery,flour, salt, and pepper. Set aside and allow to sit for 10 minutes.

Melt desired amount of butter in a soup pot or Dutch oven. Once completely melted, add potato mixture and stir to coat. Add enough water to completely cover the potatoes and bring to a full boil.

Once boiling, add the milk and stir, reduce to a simmer, and cook uncovered for 25-30 minutes, stirring occasionally. Cook until potatoes, celery, and onions are tender.

Add salt and pepper to taste. Continue cooking until the soup has reached your desired consistency and thickness. Garnish each serving with your desired topping and serve hot.


If you desire a smoother texture, use an immersion blender or potato masher to puree the potatoes. Experiment with different variations, such as slicing a pound of andouille sausage or smoked ham into 1-inch slices, browning, and then adding to the soup.

If you’re using an instant pot or an electronic pressure cooker, consider these instructions: Prepare the potatoes as instructed above and let rest. Use the saute function to melt the butter before adding the potato mixture, then cover completely with water (plus 1 inch).

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Stir in half of the milk, seal, and cook on high for 10 minutes. Quick release and mash some of the potatoes if desired, then stir in the remainder of the milk. Add more water if you’d like to thin out the consistency. Add salt and pepper to taste. Garnish and serve hot.


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