Thursday, January 3, 2013

Grandma's Homemade Potato Soup

An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion, butter, evaporated milk, a little flour, and seasoned with salt and pepper.

Homemade Potato Soup

Back before there were things like Cheesy Potato Soup with Bacon and Loaded Baked Potato Soup, there was Grandma's Potato Soup. Simple, unassuming, not much more than potatoes, onion, water, butter and milk, really, but so very good and comforting. I had about a half dozen potatoes to use up and The Cajun was still having a tender stomach from a bout with the flu, so I peeled those babies and threw them in a pot. The amount of butter here is just a suggestion. You can use more or less at your own discretion as your diet will allow you. Unless you're not feeling good - then just throw caution to the wind.

Here's how to make this wonderful soup.

Peel and cut 2 pounds of russet potatoes into large chunks, about 1-1/2 inch in size. Chop 1/2 cup of onion and toss potatoes and onions with 3 tablespoons of flour. Season with salt and pepper and set aside for about 10 minutes.


Meanwhile, melt butter in a soup pot. I use about 3 to 4 tablespoons, but you can adjust that as needed for your dietary needs. Add the potato mixture to the pot; stir to coat with the butter and stir in enough water to cover the potatoes. Bring mixture to a boil.


Stir in one large can of evaporated milk (NOT sweetened condensed milk!), bring up to a boil, reduce to a simmer, and cook, uncovered, stirring occasionally, about 25 to 30 minutes, or until potatoes are tender. Some of the potatoes will break down and thicken the soup. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Serve immediately.


This soup rocks! Sometimes it's just all about getting back to the basics y'all.


Recipe: Grandma's Homemade Potato Soup

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 servings

Ingredients
  • 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
  • 1/2 cup of chopped onion
  • 3 tablespoons of all purpose flour
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 to 1/2 cup (1/2 to 1 stick) of salted butter
  • Water to cover
  • 1 (12 ounce) can of evaporated milk
  • Shredded cheese, for garnish, optional
Instructions

Toss the potatoes with the onion, flour and salt and pepper; set aside for about 10 minutes.

Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.

Cook's Notes: May also substitute green onion. Use an immersion blender or potato masher to puree the potatoes, if a less chunky texture is desired.

Variation: Brown several slices of bacon, set aside and crumble. Add one stalk of celery, chopped, and saute the veggies in the pan drippings. Add the potato mixture and proceed with the recipe. Garnish with crumbled bacon.

Cheesy Ham and Potato Soup: Add in 2 cups of smoked ham, cubed with the potatoes. Just before serving, stir in 1-1/2 cups of shredded cheddar cheese, just until melted.

Source: http://deepsouthdish.com

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Creamy Cheesy Potato Soup
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Loaded Baked Potato Soup

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132 comments:

  1. I found carnation here in Italy..I want to try this recipe...thanks a lot for sharing!!
    Have a wonderful happy new year, xoxoxo Flavia

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    1. You're welcome Flavia and Happy New Year!

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    2. I added mushrooms and it was delicious

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    3. I used red potatoesan added mushrooms it was delicious

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    4. Thanks Trisha! Glad you enjoyed it!!

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    5. I used 2% milk and it was really good.

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    6. I used half and half and milk! Hope it is as good !

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    7. Shouldn't make a difference. The soup is delicious and if you use whole milk with 1/2 and 1/2 the richness should be unaffected. I adore this recipe since it's very close to my mom's that I grew up with.

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    8. I use half and half, 3 tablespoons of butter, a large dopple of sour cream, a medium onion, a clove of minced garlic, red potatoes and at the end add parmensan, mozzarella and sharp cheddar. Crumbled bacon on top. No flour or cornstarch needed. Salt and pepper of course.

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    9. Thanks for sharing your soup! It sounds delicious but of course, that is a whole different potato soup!

      While I have a few other potato soups with add-ins, this version is intended to be a very basic and comforting soup that is focused mostly on the potatoes - which though I do love red potatoes and those are in my kitchen much more often - this one uses russets.

      The basic recipe has no cheeses unless one might want a pinch for garnish, so the cooked in flour is necessary here, and there's no bacon or sour cream in this base version. While of course I love all of those ingredients, this one is intended to be a simple potato soup & it's actually quite delicious without all of the additions. Maybe you'll try it sometime when you just want a very basic potato soup!

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  2. Love simple filling recipes like this!

    EliFla you can do a search online for several recipes for evaporated milk made with powdered milk, vanilla, & sugar if it is hard to find in Italy.

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  3. I love potato soup, but cannot have evaporated milk due to the carageenan added to it. Powdered milk also has migraine triggering ingredients. I found this substitute information:
    Evaporated milk is milk that has been cooked down to allow some of the water content to evaporate. The concentrate is canned, and the result is a heavier tasting milk with a slightly toasted or caramelized flavor. If you don't have any, Make your own: to produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup.

    In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half.

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    1. I like using cream cheese, or instead try using sour cream. Both give a distinct flavor all their own and are very tasty.

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  4. I like onion in my potato soup, but Bev will only put potatoes in hers. We used your collard green recipe for out New Years Eve meal and it's the first we've ever made that we really liked. It will be the go-to greens recipe for here.

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    1. Thanks Larry! I know how picky you are so that's the ultimate compliment. I'm so glad y'all enjoyed the greens recipe & Happy New Year!

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  5. A creamy homemade potato soup like yours makes me happy inside out from my stomach to the smile it puts on my face.

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  6. Well, I didn't have evaporated milk, so I looked at your creamy cheesy potato soup recipe and did have the condensed cheddar soup and chicken stock but no red potatoes. so I combined the 2 recipes & YUM! I melted the butter, cut up about 6 russets and a whole small onion. Tossed in flour and let sit. Threw it all in pot and coated all in butter, then covered with chicken stock and let boil. Once boiling I added the condensed soup and let simmer for about 30 mins. It was still just a little on the thin side so I added about 2 cups of leftover mashed potatoes and that did it! It was the best potato soup I've made so far. Served with cheddar cheese on top, crumbled turkey bacon & green onion. Also made a nice crusty loaf of bread to go with. It's been in the 20's here so potato soup & homemade bread hit the spot!! Thanks for your awesome recipes. As a young house wife I've been searching for the perfect blog to serve my southern hubby's needs and found yours. So many of your dishes have become staples in my meal planning!

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    1. Your adaptation sounds fantastic to me! Thank you so much for taking the time to let me know you've been enjoying the recipes!!

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  7. It's a chilly morning here in Honduras. I think I will make a quick trip to the grocery store for the evaporated milk and potatoes. I agree there is nothing like Grandma's recipes. Last night I found the most incredible place in Tegucigalpa, Honduras: a little French cafe serving old-fashioned favorites like sauce piquante, roasted duck, rabbit, and beef bourgninon. I hope that I can enjoy this place and not bust my budget or diet this year. Thanks for sharing your wonderful recipes!

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    1. Oh my goodness, that's a great find Laurie - yum!

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  8. Sounds like a great, easy recipe for potato soup, which I love! Grandma's are always the best! Thanks.

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    1. It really is Kat. It's very basic & of course you can add to it but it's pretty good just like this!

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  9. I'm glad you posted this...I'd been looking for a good potato soup recipe - it seems to me a lot of potato soup recipes nowadays are either too rich (using creme fraiche or half & half) or too "empty" (chicken broth and skim milk), but this recipe was simple and really good. The evaporated milk works perfectly - it gives it body and taste without making it too heavy. And since everyone in my family is fighting head colds and sore throats, this was a perfect dish for them....

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    1. Thanks so much! Your review is actually exactly my feelings about potato soup. While the loaded baked potato soup is delicious this soup is just simplicity at its best. Thanks so much for taking the time to come back & post your thoughts. I really do appreciate that! Hope the family is on the mend. My husband and I had that upper respiratory bug that was going around & it took me a good week to feel normal again! I'm grateful it wasn't the flu that's going around though! I have been armed with my can of Lysol everytime my hubby comes home!!

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  10. Replies
    1. This is a small batch recipe so I estimated about 4 - just depends on appetites! Can be easily increased though.

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  11. Hi Mary.. Can This recipe be cooked in a crockpot? and also I was thinking about adding some smoked sausage to it..whats your thought on this?

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    1. Hey Susan! I haven't experimented with it in the crockpot yet but you sure could! I'd say probably 5 or 6 hours on low should do it, maybe 3 to 4 on high? I kept this recipe very basic, but it's excellent with sausage added. I do a smothered potatoes with sausage and it's very good. For a little extra flavor, sear them off with a little oil in a skillet and then add them to the soup.

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    2. Thanks Mary! Where is your recipe for smothered potatoes?

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    3. I have a basic recipe for smothered potatoes and I just add the sausage as a variation but this is a very similar one that is made with the sausage - Smothered Potatoes

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  12. One of my favorite is the Outbacks walkabout soup.
    You do know what is missing from this recipe Mary?
    Did somebody say Bacon? I also use Vidalia onions more than one roughly chopped some paprika and parsley and accidentally splash a little bit of bacon drippings into the pot. Cream will work as well if you don't want to use evaporated milk.

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    1. Oh I love bacon Tom, of course... don't get me wrong & I use it on my other potato soup recipes. For this recipe I just wanted to do a basic old fashioned, bare bones potato soup. Thanks for stopping by and taking the time to comment! Hope that you visit again soon.

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  13. I think i put too much water in it because the soup still loose, or is it because i have to let it cook through. I covered the potatoes like the recipe stated... Please let me know I am doing the right thing

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    1. Just let it continue cooking at a simmer until it reduces and thickens! You want it to be at a slow bubble, not too low nor so high that it is boiling, just a little bubble.

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  14. I'm making this soup for my family for the second time. We loved it the first time! This time we're adding bacon pieces, topping it with mild cheddar cheese, and putting it in bread bowls! Yum!

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    1. All excellent additions! I'm so glad y'all have enjoyed the recipe and I really appreciate you taking the time to stop back by and let me know Heather!!

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  15. I have 3 packages of the Simply Potatos with onion and was wondering if you thin this will work instead of regular Potatos? I got a great sale on them is why I would like to try it. Thank you, the recipe sounds great!

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    1. I'm not familiar with the product, but if it's just frozen potatoes I'm sure it would work for a soup, with some adjustments to the time, since I'm guessing they have to be partially cooked already.

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  16. Thanks for sharing it wad delicious everyone loved it♥♥♥♥

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    1. So glad y'all enjoyed it Sharnetta - thanks for stopping back by to let me know!

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  17. wow thank you ! the soup is simply delicious...it was my 1st attempt at homemade soup!! just perfect !!!

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    1. Yay!! I'm so glad that you enjoyed it & thank you so much for stopping back by to let me know! I love this soup - it's so comforting. Be sure to venture into some of the other soups I have - I do love soup! I actually made a pot of my favorite Hamburger Soup today. You can find my soups all here http://www.deepsouthdish.com/2008/01/soup-stew-gumbo-recipes.html - hope you find another one you like!

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    2. Can we use any potato? Why only russett.?

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    3. Russets are the most common and they tend to absorb the flavors of the goodies in the soup better so that's what I used and what I wrote the recipe for. You could use any kind of potato - Yukon gold would be a great second choice, but results may differ from the original recipe with other substitutes.

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  18. I made this tonight with MI white potatoes & added a little dill. Yummm. This recipe is a keeper. Thanks

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  19. I added a hint of rubbed sage , Hmmm try that to this it is great also add some chopped cabbage. so much u can to with this. thanks so much.

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  20. I fixed this delicious potato soup and thoroughly enjoyed it. It was thick and rich and I will be making it again and again!

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  21. This soup was so delicious! It was thick and rich and just the thing to warm us up during the Polar Vortex! I will be making this again!

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    1. There's even talk of SNOW in south Mississippi on this round so this soup will be on my menu this week too! I'm so glad you enjoyed it Cynthia - thanks for letting me know!!

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  22. Made this potato soup yesterday it hit the spot, on a cold winter day. Thanks for sharing :)

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    1. You're welcome! I'm so glad to hear that you enjoyed it & thanks so much for taking the time to stop by and let me know!!

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  23. Yay!Thank you this is their recipe!

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  24. how many quarts does this make?

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    1. I've never measured it! It's a fairly small batch recipe though - I estimated it at about 4 main dish servings so maybe about 1-1/2 quarts I'm guessing? That's just a guesstimate though. :)

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    2. Thank you very much. I am making this for about 40 people I guess I better buy a lot lol at least it won't be main dish. They'll be a lot more food.

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    3. Since there will be a lot more food, think of the soup as a starter. I would do a 10 pound bag of potatoes in a large gumbo pot. Once they're cut up just cover them with water! You'll need several cups of onions and a few cans of evaporated milk but that should do it!

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  25. Thank you so much! I will do that. Can you believe our pastor has never had potato soup? He's in for a big surprise isn't he?

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    1. Oh wow! Well, let me know how it is received!!

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  26. My family has been making this potato soup for generations. Except, of course using whole milk instead of canned milk.
    In more resent years we have tried using butter substitute, and 2% milk. It still tastes great, but you have to add a slurry of corn starch to get the same thickness as canned milk.

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  27. I just wanted to say thanks. My Mom made the best potato soup in the world, and sadly I never took the chance to get the recipe while I had the chance. This recipe is as close to tasting like hers that I've ever found, so thank you for sharing!

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    1. You are so welcome Michelle & I'm thrilled we got close to your memory, but more important BIG {{{{HUGS}}}} My Mama passed away so young & years ago and I sure miss her so. I know that heartache you feel. We never stop missing our Mamas!

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  28. I was looking for a potato soup recipe like my mama had made during those very "lean" years. We were very poor in those days, she'd take day old bread and make "white gravy" to pour over. So incredibly good and filling. Yours comes the closest to her soup I think. I remember she'd grate a little bit of potato into the pot while it was bubbling away and said it was to help it thicken up. Thank you for taking the time to post this. I'll try it out this week...and hopefully draw some much needed comfort.

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    1. Oh gosh, I sure hope so & please let me know if it came at all close!! Sending prayers and hugs your way.

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  29. i just mad this soup like 10 mins ago. its amazing!!!!!

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    1. Hi Ashleen! It's such a homey recipe isn't it? It's not fancy but I sure love it.. Glad you did too!!

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  30. Hello stoped by to find a recipe for potato soup, and I gotta say absolutely love your we site. Definitely coming back next time I need a recipe, or just missing home. Lots of love in Christ.

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  31. This is just like my Mama's soup. She always made this for me when I was sick. It was also the last thing I could get her to eat at the end of her Alzheimer's journey.

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    1. I also love this soup - it is so simple and comforting. Sending some virtual hugs your way too.

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  32. I would love to add this recipe to my menu for the nursing home I work at but was wondering the volume that it makes? I know it is formatted for a family but didn't know home much it makes (qt gallon cup?)

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    1. You know, I'm just the sole person behind this website & a home cook without a big corporate test kitchen, so I don't typically measure out my finished product, calculate exact servings or nutritionals, so I haven't measured this soup out for volume. I estimate most of my recipes for the average family, about 4 to 6 servings, because that's how I cook. This soup is estimated for about 4 main dish servings, so it's not a large batch soup. I would guesstimate that with the water to cover the potatoes and the addition of the milk, the volume is probably somewhere around 3 quarts or so.Sorry I can't be more helpful at the moment, but I'll try to remember to measure it the next time I make it.

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  33. This is quite a bit like what Mom used to make. Mine is a bit different, and everyone is quick to point that out! I like lots of flavor and always try to boost the vegetable content of my meals. My recipe includes onions and celery (equal amounts of each which total half as much in volume as the potatoes), half & half (or milk), chicken bouillon cubes (just a few) and after the milk is hot I add Cheddar cheese. We also like BLTs with this soup.

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    1. Oh most definitely! I kept this version very simple, but I like the addition on both onion and celery myself!

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  34. Tastes just like the homemade potato soup my grandmother use to make that I remember from childhood .... very good . I added cubed ham

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  35. Pregnancy cravings have kicked in, and all I want is simple potato soup...scoured Google for a recipe to use tomorrow and every stinken one has all this craziness added to it. I love bacon and cheese as much as the next person, but I was so excited to find just a simple potato soup recipe like I ate as a kid! Cannot wait to try it out tomorrow!!

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    1. Aw, Kary, thank you and congratulations!! Every single time I share this recipe link on Facebook, I get folks that say to add in all the goodies, but that really misses the point of this old fashioned soup. It's simple and very basic as written and delicious all on its own! I love it!!

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  36. Good good stuff right here!!! Simple & delicious! Great comfort food on this chilly day! Thank you

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  37. Hi Mary! I just found your website and LOVE it! This potato soup recipe sounds great! I love potato soup on a cold and rainy day, like today. I'll be sure to try it but I do have a question for you. I have a recipe that I've been using for several years that contains the water the potatoes have cooked in, then milk and heavy cream. It's delicious but very thin. Can you give me any suggestions as to how I may be able to thicken it up? Thank you!

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    1. Hi Cyndi & welcome!! Couple things you can do - reduce the water you're using to just cover the potatoes, substitute canned evaporated milk for the milk you're using which is a concentrated form of milk where the water has been removed, and make sure you cook it enough so that some of the potatoes begin to break down and thicken the soup. You can also remove some of the potatoes if you don't want to wait that out, mash them and return them to the pot. I also often make a small roux of butter and flour to make a gravy that I add to creamy soups. You can also make a slurry of cornstarch and just a tiny bit of liquid, pour it in, bring to a boil and then reduce until it thickens. Hope that helps!!

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  38. This is one of easiest recipies for potato soup I have come across. It taste delicious too. Thank you so much. A real comfort recipe. Thanks.

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    1. You're welcome! Sometimes it's just back to the basics that's the best!!

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  39. if I do not have evaporated milk would it be alright to use regular milk

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    1. Hey Jeremy! Yes, you can substitute milk. Evaporated milk is just a concentrated form of milk where the water has been removed, so it gives a little more creamy result here where we are already using water. Milk, cream and half and half will all work but do pick up a few cans of evaporated milk to try sometime in not only soup, but also your mashed potatoes!

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  40. Look forward to this. I like plain and simple goodness!! Pinned it!!

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  41. After looking at several potatoe soup recipes, I chose yours. So glad I did. Its simple and delicious. Ive made it 3 times now and my family says its the best potatoe soup they've ever ate. Thank you for sharing your recipe.

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    1. You're welcome April & thanks for letting me know that your family has been enjoying the recipe! In comparison to all the "loaded" and cheesy versions out there, it's very simple, but sometimes simple is the best!

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  42. This is how I learned to make potato soup so many years ago. If the soup needs thickening, I sprinkle a few potato flakes into the soup. Works like a charm every time. I usually cook the onions in the butter first then add the potatoes. Adding flour is new to me though. For fun, I'll have to try it your way.

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    1. Hi Sandra! The addition of the flour contributes to the development of the texture for thickening the soup over time as it cooks. Potato flakes are a great thickener but I don't keep them around on a regular basis. Please let me know if you try my version!

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  43. I am from Tennessee but I am living in Spain for a few months and today it was rainy and I wasn't feeling well and all I wanted was soup but we had nothing in the house but potato, flour, seasonings, milk and heavy cream. I found your recipe and it was just the thing! Made me miss home though!

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    1. can you double the amount for the results to be the same

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  44. I just came across this wonderful recipe! I have tried so many and they are good, just not what I'm looking for! I think this one is it!! I am making it tonight, but just so I don't have to guess toooo much, 2 lbs of potatoes cut gives you about how many cups? I have a 5 lb bag of potatoes :( If you aren't sure, no problem, I'm making it anyway!!! :)

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    1. I have a kitchen scale so I use that mostly, but I'll try to remember to measure the chopped potatoes next time I make it. It's a guess, but probably somewhere around 7 or 8 cups of chunky potatoes.

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  45. I am making this soup now....it is great!!! and it is easy.

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    1. Isn't it so easy? I love it for the simplicity. Don't get me wrong... I love the loaded baked potato soup, and potato soup with cheese and bacon and stuff, but sometimes it's just the simple things that are the best! I'm so glad you enjoyed it & thanks so much for stopping back by to let me know. That means a lot!!

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  46. I know what I'm making tonight! This looks absolutely delicious! Do you have any tips for a budding food blogger?

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  47. This is very similar to the potato soup Mom used to make. Mine is a bit different and she would be one to point out the differences long before offering a compliment...lol! I add some celery along with the onions (I like boosting my veggie intake), add a few chicken bouillon cubes while the potatoes are cooking, and then milk and half & half. I also like just a bit of parsley, mostly for a sprinkle of color. I've also been known to add a bit of cheddar cheese before serving, but not too much since I still want potato soup, not cheese soup with potatoes. BTW, potato soup is great with BLTs on lightly toasted sourdough bread. ;)

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  48. I have made my potato soup basically same way since 1956. While my soup was simmering.... I sprinkled top with approx. one tsp. celery salt...have never tried soup with cheese. Sounds really good.

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    1. I like the celery salt addition - thanks for sharing!!

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  49. Mary I tried this recipe today. I doubled the batch. I did use half heavy cream and half evaporated milk. Also, I had cooked some bacon and used that skillet to melt my butter in before pouring it over the potatoes. I have eaten a lot of potato soups from different restaurants and a couple of friends homes, but I have never cooked one till today. I do remember my friend telling me not to add too much water or I could ruin the soup. I wanted to add a little celery but did not have any, but used some parsley. When I served it we did not use any bacon, cheese or sour cream and I have to tell you this was the best potato soup I have ever had. I want to share your recipe with my sons and my sisters. Thank you

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    1. You are so welcome!! Thanks for letting me know y'all enjoyed it.

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  50. Wish I had seen this recipe before I went out and bought chicken stock and heavy cream and all of the other stuff in another recipe that I found. Lol. I will definitely try this one next time. In the meantime, I hope this soup is a hit tonight with all of it's ingredients. :/

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    1. Oh I'm sure it will be! I love those potatoes soups, but there's just something special about this very basic soup too. Try it next time!

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  51. Made this last night for supper. Very yummy!

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  52. I have never made Potato Soup!: I tried this one, I loved it. Of course I had to add some meat for my husband. I had left over roasted chicken, cubed it up added after vegetables were tinder. We will have it often as it is cold in CLEVELAND this time of the year. Thank you for this dish!

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    1. You're so welcome & remember... spring is getting closer!!

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  53. This is the same potato soup I grew up with except my mom added diced celery naff cooked it with the potatoes and onions. She also used whole milk instead of evaporated. But this sounds like one I want to try. Thx!

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    1. I've been adding a little celery myself, so I need to make an adjustment and add that to the recipe.

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  54. This is the same potato soup I grew up with except my mom added diced celery naff cooked it with the potatoes and onions. She also used whole milk instead of evaporated. But this sounds like one I want to try. Thx!

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  55. This is the best and easiest recipe. This is the one use all the time. thank you.

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  56. I just ate the last of this soup. It's really good, although next time I'll add less butter. I also added celery to mine because that's how my mom made hers. I'll definitely make this again.

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    1. I'm so glad that you enjoyed it and thank you for taking the time to come back and let me know!

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    2. Cathy PendergraftApril 3, 2016 at 12:04 AM

      I am going to make this soup one day next week. It sounds yummy!

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  57. Love potato soup. Yours is more interesting than the one dear South Dakotan MIL taught me to make. Am going to try it. Hers,Hubby's favorite, uses dropped bits of lean hamburger in the water as the potatoes cooked. It's bland but delicious, better the next day. She used russets. One time I was lazy and used large red potatoes unpeeled, and it was even better!

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    1. I'm a big fan of unpeeled red potatoes and tend to have those on hand far more often than the russets, unless I buy them for a specific recipe. This is a very basic recipe amidst all of the "loaded" potato soups out there now, but there is something very old school and comforting about it!

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  58. I love this soup! Whenever I am feeling under the weather, or my tummy is acting up, I make this. It's easy, very versatile of course, but just the basic recipe is delicious! Its as close to my mother's as you can get!Thank you for sharing. ☺

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    Replies
    1. Aw, you're so welcome! I'm the same way with this soup and it's not quite so involved as a homemade chicken soup.

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  59. I love this soup! Whenever I am feeling under the weather, or my tummy is acting up, I make this. It's easy, very versatile of course, but just the basic recipe is delicious! Its as close to my mother's as you can get!Thank you for sharing. ☺

    ReplyDelete

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