|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 SoupBack 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 1/2 cup celery (about 1 rib), 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. You can also use chicken broth, or water with bouillon added. 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.
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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
- 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
Toss the potatoes with the onion, celery, 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.
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©Deep South Dish
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