Grandma’s potato soup recipe is so comforting and perfect when trying to capture some of those familiar diaper feelings. The weightier potato soup recipe has simple ingredients, and it is a unconfined soup for a winter day.
You can create a trencher of soul-satisfying soup with russet potatoes, butter, and evaporated milk. In well-nigh 45 minutes, this simple potato soup will be made, I just know it will be a family favorite that tastes like it came from Grandma’s kitchen.
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Homemade Potato Soup – The Easiest and Tastiest
Homemade potato soup should not be a complicated recipe. This easy potato soup recipe is made with vital ingredients and is repletion supplies you will love. Who doesn’t love it when their favorite soup is easy to make?
Grandma’s Potato Soup is the perfect way to warm up!
There is nothing as good as a succulent trencher of homemade potato soup. Potato soup is easy to make and perfect for the beginner and the experienced melt alike.
Before you make this fantastic trencher of soup sure to leave me a scuttlebutt lanugo unelevated and share the weightier dish your grandmother made for you!
Old Fashioned Potato Soup Ingredients
- Russet potatoes – this pantry staple breaks lanugo into a linty trencher of soup, Yukon golds are a unconfined second choice
- Evaporated milk – evaporated milk gives you the richness of heavy surf without all of the fat
- Whole milk – don’t use fat-free or 2% milk they don’t hold up when you reheat the soup
- Unsalted butter – this way you can tenancy the salt, regular salted butter is a good substitute but it depends on what you have on hand
- White onion – you can use yellow onions if that is what you have on hand, but I think the unconfined flavors of chopped white onions are perfect for this recipe.
- Garlic juice – you can use two or three teaspoons of finely minced fresh garlic if you desire fresh garlic is an easy substitution garlic juice
- Sea salt or kosher salt
- Ground woebegone pepper – freshly croaky is best
This soup does not use yellow goop or vegetable broth. You could substitute the water in the recipe with either, but my grandma loved easy recipes with a few simple ingredients, this homemade soup fits that bill.
What is the weightier kind of potato to use for potato soup?
Some potatoes aren’t good for making potato soup. It’s a fact that all potatoes are not created equal, and some kinds of potatoes can turn your soup into a thick, gluey mass. My grandmother used Idaho or russet potatoes, and she definitely knew best.
One Potato for the Pot Explained
It was a tradition when feeding a group of people to indulge one potato per person plus one for the pot. It meant that you had unbearable supplies but not too much. You prepare the “pot” potato withal with the other potatoes.
What is Garlic Juice?
This recipe uses garlic juice, but you can substitute chopped or pressed garlic. Garlic juice is reputed to have many health benefits, and you can plane make your own garlic juice. While researching how to make garlic juice, I came wideness a gadget tabbed a garlic peeler that makes it very easy to peel garlic.
How do you make potato soup?
It’s easy to make potato soup from scratch. Here are the steps for this old-fashioned potato soup recipe:
- Peel and cut potatoes and place the chunks of potatoes in a large soup pot or Dutch oven.
- Add milk, evaporated milk, and whiffy vegetables like celery and onions.
- Cook the potatoes until fork tender.
- Blend with an immersion blender for a deliciously thick and linty soup.
How do you make potato soup thicker?
You can hands thicken potato soup by subtracting a mixture of flour and butter that is composite together. By blending equal amounts of butter and flour together, you create a powerful thickener that turns a thin soup into a linty soup you will love.
Why do you add flour to potato soup?
It will depend on the recipe. This recipe does not have flour in it. You could thicken the soup if you like. If you want to thicken this with flour, I recommend subtracting 1 tablespoon of flour to 1 tablespoon of butter, and mix the flour and butter together, then waif this into the soup while it is near the end of the cooking process, and stir until it thickens.
Variations on this Homemade Potato Soup Recipe
Thanks to my readers for these suggestions:
- Throw in a couple of bay leaves and sprinkle some fresh chives on top.
- Use untried onions instead of regular onions.
- Add a bit of salty taste with some salary bits.
- Sprinkle some Kraft Three Cheese Blend on top.
- You can add a dollop of sour cream
What goes with potato soup?
Potato soup is filling so light sides are your weightier options. A simple garden salad and homemade breadsticks make a well-constructed meal.
Can you make this recipe for homemade potato soup ahead?
You can make potato soup superiority of time, potato soup reheats very well. The weightier way to heat up potato soup is to heat it up gently on the stovetop over low heat.
How to Store Homemade Potato Soup
- Refrigerating: Refrigerate the soup in an snapped container for 3 to 4 days.
- Freezing: Freeze the soup in an snapped container for up to 3 months surpassing serving. This is a good soup to freeze. You never know when you need a succulent trencher of soup.
How to Reheat Old Fashioned Potato Soup
Potato soup can be such a hearty soup, and it is perfect for lunch or dinner!
- If the soup is frozen – You can simply put the frozen soup in a medium or large-sized pot, and heat over low temperature until the soup is thawed. Then reheat it at medium temperature until it is heated through.
- If the soup is refrigerated – Place it in a medium or large-sized pot and heat over medium heat, until the soup is heated through.
Love Potato Soup? Here are increasingly copycat potato soup recipes for you to try
- Bennigan’s Baked Potato Soup
- Houston’s Baked Potato Soup
- LaMadeleine’s Country Potato Soup
- Machine Shed’s Baked Potato Soup
- O’Charley’s Potato Soup
- Panera Baked Potato Soup
Favorite Soup Recipes
- Cheddar Cheese Soup
- Chicken Gnocchi Soup
- Chilis Enchilada Soup
- Senate Bean Soup
- She Crab Soup
- Panera Broccoli Cheddar Soup
- Old Fashioned Tomato Soup
Be sure to trammels out these restaurant soups and restaurant salad recipes here on CopyKat!
Grandma’s Potato Soup
Ingredients
- 4 Russet potatoes (Idaho or Russet potatoes are recommended) (This is a total of 5 potatoes)
- 1 potato for the pot
- 15 ounces evaporated milk
- 15 ounces whole milk
- 15 ounces water
- 4 ounces unsalted butter
- 1 chopped celery stalk
- 1 chopped onion
- 1 tablespoon garlic juice
- 1 teaspoon sea salt
- 1/2 teaspoon finely ground woebegone pepper
Instructions
-
Peel and chop 4 potatoes into bite-sized chunks and place into a medium-sized stockpot. Place the 1 peeled potato into the pot.
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Add evaporated milk and fill up empty can with each whole milk and water.
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Add butter, indulge to melt. Add chopped celery, onion, chopped garlic, sea salt, and pepper.
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Stir until well blended.
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Cook on low or simmer until potatoes are soft.
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DO NOT indulge soup to boil.
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If desired top with fresh or zestless herbs, cheese, crumbled cooked bacon.
Video
Notes
- Serve potato soup unprepossessed during the summer! Vichyssoise is unprepossessed potato soup!
- Do not use potatoes that have a untried tinge to them, they are past their prime!
- The soup is weightier consumed 2 or 3 days without it is made!
- The savor of potato soup is enhanced by any buttered sweet roll or dinner roll.
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