This recipe for Grandma’s Homemade Potato Soup captures that essence of nostalgia and comfort. It’s a straightforward dish that relies on simple, wholesome ingredients, yet the results are extraordinary. Whether you’re looking for a hearty meal to warm up on a chilly day or a satisfying dish to share with loved ones, this potato soup is the perfect choice.
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
1. Prepare the Vegetables
Begin by peeling and cutting the russet potatoes into large chunks, approximately 1-1/2 inches in size. This size helps the potatoes cook evenly and break down into a creamy consistency. Place the potato chunks into a large bowl.
Next, chop the sweet onion and celery into small pieces. Add these to the bowl with the potatoes. Sprinkle in the all-purpose flour, which will help thicken the soup later. Season generously with kosher salt and freshly cracked black pepper. Toss everything together until the potatoes and vegetables are well-coated with the flour and seasoning. Let this mixture sit for about 10 minutes. This step allows the flavors to meld and the flour to start absorbing moisture from the vegetables.
2. Cook the Potatoes
While the potato mixture is resting, place a Dutch oven or a large soup pot on the stove over medium heat. Add the salted butter to the pot and let it melt completely. The butter adds richness and a deep, savory flavor to the soup.
Once the butter has melted, add the potato and vegetable mixture to the pot. Stir to coat the vegetables and potatoes evenly with the melted butter. This step ensures that every bite of soup will be flavorful.
Add enough water to the pot to cover the potatoes and vegetables by about an inch. Bring the mixture to a boil over medium-high heat. This initial boiling phase helps cook the potatoes thoroughly.
3. Simmer and Stir
When the soup reaches a boil, reduce the heat to low and let it simmer. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot and to ensure even cooking. Continue to cook uncovered for about 25 to 30 minutes, or until the potatoes are tender. The cooking time may vary depending on the size of the potato chunks, so be sure to check for doneness by piercing a potato chunk with a fork; it should break apart easily.
Once the potatoes are tender, taste the soup and adjust the seasoning with additional salt and pepper if needed. Continue to simmer the soup, uncovered, until it reaches your desired consistency and thickness. The soup should be thick and creamy, with chunks of potatoes still visible.
4. Finish the Soup
When the soup is nearly finished, stir in the evaporated milk. The milk adds a creamy texture and a touch of richness to the soup. Continue to cook the soup for a few more minutes, allowing the flavors to meld together.
If you prefer a smoother texture, you can use an immersion blender to blend part of the soup directly in the pot. Alternatively, transfer some of the soup to a regular blender and puree until smooth, then return it to the pot. For a less chunky texture, you can also use a potato masher to mash some of the potatoes in the pot.
5. Garnish and Serve
Ladle the soup into bowls and, if desired, garnish each serving with a sprinkle of shredded cheese. The cheese adds an extra layer of flavor and a touch of indulgence. Serve the soup immediately while it’s hot and comforting.
Variations and Substitutions
Bacon Potato Soup: For an extra layer of flavor, brown several slices of bacon until crispy. Set aside and crumble. Stir the bacon into the soup just before serving. Garnish each bowl with additional crumbled bacon for a delicious twist.
Potato Soup with Cajun Sausage: Slice one pound of andouille sausage into 1-inch pieces and brown them in oil. Remove and set aside. Continue with the recipe as directed, then add the browned sausage back into the soup for a hearty, spicy variation.
Cheesy Ham and Potato Soup: Add 2 cups of cubed smoked ham along with the potatoes. Just before serving, stir in 1-1/2 cups of shredded cheddar cheese until melted. This variation adds a smoky, cheesy depth to the soup.
Instant Pot/Electronic Pressure Cooker: Prepare the potatoes as directed. Use the sauté function to melt the butter, then add the potato mixture and toss to coat. Add water (or chicken broth) to cover the potatoes by an inch. Stir in half of the milk, seal the pot, and cook on high pressure for 10 minutes. Let the pressure release naturally. Open the pot and mash some of the potatoes if desired. Stir in the remaining milk and any additional chicken broth or water to reach your preferred consistency. Add cheese if using and garnish as desired.
Summary
Grandma’s Homemade Potato Soup is the epitome of comfort food—a rich, creamy bowl of warmth that’s perfect for any occasion. Its simplicity and depth of flavor make it a timeless classic, cherished across generations. Whether enjoyed as a cozy family dinner or served at a gathering with friends, this potato soup is sure to be a hit. With its versatility and the option to add various flavors and ingredients, it can easily be adapted to suit different tastes and preferences. Enjoy making and sharing this beloved recipe—it’s a heartfelt tribute to the joy of homemade cooking and the simple pleasures of life.
