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

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Creamy Cheesy Potato Soup
Southern Fried Potatoes
Loaded Baked Potato Soup

Posted by on January 3, 2013
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

74 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

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

      Delete
    2. I added mushrooms and it was delicious

      Delete
    3. I used red potatoesan added mushrooms it was delicious

      Delete
    4. Thanks Trisha! Glad you enjoyed it!!

      Delete
  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.

    ReplyDelete
  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.

    ReplyDelete
  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.

    ReplyDelete
    Replies
    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!

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

    ReplyDelete
  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!

    ReplyDelete
    Replies
    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!!

      Delete
  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!

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

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

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

      Delete
  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....

    ReplyDelete
    Replies
    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!!

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

      Delete
  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?

    ReplyDelete
    Replies
    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.

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

      Delete
    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

      Delete
  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.

    ReplyDelete
    Replies
    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.

      Delete
  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

    ReplyDelete
    Replies
    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.

      Delete
  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!

    ReplyDelete
    Replies
    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!!

      Delete
  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!

    ReplyDelete
    Replies
    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.

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

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

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

    ReplyDelete
    Replies
    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!

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

      Delete
    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.

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

    ReplyDelete
  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.

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
    Replies
    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!!

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

    ReplyDelete
    Replies
    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!!

      Delete
  23. Yay!Thank you this is their recipe!

    ReplyDelete
  24. how many quarts does this make?

    ReplyDelete
    Replies
    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. :)

      Delete
    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.

      Delete
    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!

      Delete
  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?

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

      Delete
  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.

    ReplyDelete
  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!

    ReplyDelete
    Replies
    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!

      Delete
  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.

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

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

    ReplyDelete
    Replies
    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!!

      Delete
  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.

    ReplyDelete
  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.

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

      Delete
  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?)

    ReplyDelete
    Replies
    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.

      Delete
  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.

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

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

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails