Creamy, comforting, and downright nostalgic — Grandma’s Homemade Potato Soup hugs you from the inside out on the coldest nights. This simple bowl combines tender russet potatoes, a touch of butter, and rich evaporated milk for a velvety texture that practically melts on your spoon. Fun fact: many old family recipes swapped heavy cream for evaporated milk during hard times, and the flavor stuck around because it was just that good.
This recipe is special because it’s easy to make, uses pantry-friendly ingredients, and feeds a crowd without fuss. If you love classic comfort food, you’ll also enjoy the cozy spin on a similar favorite like Grandma’s Homemade Potato Soup on RecipesFiber that celebrates simple, hearty flavors. Ready to make something the whole family will ask for again? Let’s get cooking!
What is Grandma’s Homemade Potato Soup?
What makes this potato soup “Grandma’s” — is it the worn pot, the wooden spoon, or the secret nod to extra butter? Maybe all three. Why do we call it Grandma’s Homemade Potato Soup — did Grandma really make it better, or are we just flattering her cooking skills? The truth is, dishes like this earn that name because they’re timeless, unfussy, and always remind you of home. After all, “the way to a man’s heart is through his stomach.” Give this a try and see if it doesn’t win over everyone at your table. Go on — take the spoon and make a memory.
Why You’ll Love This
This soup is irresistible for three big reasons. First, the main highlight is its creamy, comforting texture — tender potato chunks suspended in a silky broth that soothes and satisfies. Second, making this at home is wallet-friendly: basic pantry staples like potatoes, flour, and evaporated milk turn into a meal that feeds many for very little cost. Third, the toppings and seasonings — buttery richness, a crack of black pepper, and optional shredded cheese — elevate simple ingredients into something special.
If you like heartier, cheesy soups, compare this to our Cheddar Broccoli Potato Soup for a cheesier, veggie-forward option. Both are family-friendly and perfect for weeknight dinners. Now grab your largest pot and let’s make dinner.
How to Make:
Quick Overview
This recipe is straightforward and forgiving, making it ideal for beginner cooks. Preparation is mostly chopping and tossing; the pot does the rest. Expect a smooth, creamy texture with tender potato bite and a rich buttery flavor. The standout element is the silky finish thanks to the evaporated milk and the gentle cooking that lets potatoes break down slightly to thicken the soup naturally.
Approximate time:
- Prep time: 15 minutes (includes peeling and chopping)
- Cook time: 30 minutes
- Total time: about 45 minutes
Ingredients
- 2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
- 1/2 cup chopped sweet onion (finely chopped)
- 1/2 cup chopped celery (small dice)
- 3 tablespoons all-purpose flour
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) salted butter (cut into pieces)
- Water to cover (enough to fully submerge the potatoes in the pot)
- 1 (12 ounce) can evaporated milk (room temperature or warmed slightly)
- Shredded cheese, for garnish (optional)
Directions
- Peel the russet potatoes and cut them into large chunks, about 1-1/2 inch pieces so they hold up while simmering.
- In a large bowl, toss the potatoes with the chopped sweet onion, chopped celery, and 3 tablespoons of all-purpose flour. Season with kosher salt and freshly cracked black pepper to taste. Let this mixture rest for about 10 minutes so the flour clings to the vegetables.
- Melt 1/4 to 1/2 cup salted butter in a Dutch oven or large soup pot over medium heat, stirring so it doesn’t brown.
- Add the potato-onion-celery mixture to the pot, stirring to coat everything evenly with the melted butter.
- Pour in enough water to cover the potatoes by about an inch, then increase heat and bring to a gentle boil.
- Once boiling, reduce heat slightly and stir in the 12-ounce can of evaporated milk. Reduce to a simmer and cook uncovered, stirring occasionally for about 25–30 minutes, or until the potatoes are tender when pierced with a fork.
- Taste the soup and adjust seasoning as needed with more salt and freshly cracked pepper. If you prefer a thicker texture, mash a few potato chunks against the side of the pot with your spoon and continue simmering until the soup reaches your desired consistency.
- Serve the soup hot, garnished with shredded cheese if desired and an extra pat of butter for richness.
What to Serve With
- Crusty bread or warm dinner rolls — perfect for dipping into the creamy broth.
- A crisp green salad with a light vinaigrette to cut through the richness.
- Steamed green beans or roasted Brussels sprouts for a vegetable side.
- Pickled vegetables or a bright cucumber salad add acidity and contrast.
- For drinks, try a cold iced tea, a crisp cider, or a full-bodied red wine if serving adults.
Top Tips for Perfecting
- Ingredient substitutions: Swap salted butter for unsalted and add salt carefully. Use half-and-half if you don’t have evaporated milk, but reduce additional liquid slightly.
- Timing adjustments: If you want a smoother soup, simmer an extra 10 minutes and mash more potatoes, or use an immersion blender briefly for a creamier texture.
- Flavor enhancements: Add a bay leaf while simmering, a pinch of smoked paprika, or a small amount of grated garlic for extra depth.
- Common mistakes to avoid: Don’t rush the simmer — cooking potatoes too fast at high heat can break them down unevenly. Also, add salt gradually; evaporated milk concentrates flavors and you can over-salt.
- Make-ahead tip: The flavors improve after a day, so consider making it a day ahead and reheating gently.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: Potato-based soups can change texture when frozen; if you must freeze, cool quickly, place in freezer-safe containers, and use within 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low to medium heat, stirring frequently and adding a splash of milk or water to adjust consistency. Avoid boiling to prevent separation of dairy and a grainy texture.
- Shelf life details: Consume refrigerated leftovers within 3–4 days for best quality and safety.
FAQs
Is evaporated milk the same as canned milk?
Evaporated milk is canned milk with about 60% of its water removed, giving it a richer texture than regular milk. It’s not sweetened; sweetened condensed milk is different.
Can I use red potatoes instead of russets?
Yes, but red potatoes are waxier and hold their shape more. The soup will be chunkier and less likely to thicken from broken-down potatoes.
How can I make this soup vegan or dairy-free?
Replace butter with olive oil or vegan margarine and use unsweetened oat or soy milk for creaminess. The texture will be lighter but still satisfying.
Can I add bacon or ham to this recipe?
Absolutely. Cook and crumble bacon or dice leftover ham and stir it in near the end for savory depth and extra protein.
What if my soup is too thin or too thick?
If too thin, simmer a bit longer uncovered or mash a few potato pieces to release starch. If too thick, add a little water or milk while reheating until you reach the desired consistency.
Conclusion
Grandma’s Homemade Potato Soup is a timeless, budget-friendly comfort that’s simple to make and impossible not to love. It’s forgiving for beginners, flexible enough for substitutions, and perfect for feeding a family or saving leftovers for a cozy lunch. If you’d like another take on a cheesy, vegetable-packed potato soup, check out this classic recipe: Grandma’s Homemade Potato Soup – Deep South Dish. Try this recipe tonight, share a bowl with someone you love, and enjoy the warmth of a true homemade meal.
Grandma’s Homemade Potato Soup
Equipment
- Dutch Oven
- Mixing Bowl
Ingredients
Ingredients
- 2 pounds russet potatoes peeled and cut into large chunks (about 1-1/2 inch)
- 1/2 cup chopped sweet onion finely chopped
- 1/2 cup chopped celery small dice
- 3 tablespoons all-purpose flour
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1/4 to 1/2 cup salted butter cut into pieces
- Water to cover the potatoes
- 1 can (12 ounce) evaporated milk room temperature or warmed slightly
- Shredded cheese for garnish (optional)
Instructions
- Peel the russet potatoes and cut them into large chunks, about 1-1/2 inch pieces so they hold up while simmering.
- In a large bowl, toss the potatoes with the chopped sweet onion, chopped celery, and 3 tablespoons of all-purpose flour. Season with kosher salt and freshly cracked black pepper to taste. Let this mixture rest for about 10 minutes so the flour clings to the vegetables.
- Melt 1/4 to 1/2 cup salted butter in a Dutch oven or large soup pot over medium heat, stirring so it doesn’t brown.
- Add the potato-onion-celery mixture to the pot, stirring to coat everything evenly with the melted butter.
- Pour in enough water to cover the potatoes by about an inch, then increase heat and bring to a gentle boil.
- Once boiling, reduce heat slightly and stir in the 12-ounce can of evaporated milk. Reduce to a simmer and cook uncovered, stirring occasionally for about 25–30 minutes, or until the potatoes are tender when pierced with a fork.
- Taste the soup and adjust seasoning as needed with more salt and freshly cracked pepper. If you prefer a thicker texture, mash a few potato chunks against the side of the pot with your spoon and continue simmering until the soup reaches your desired consistency.
- Serve the soup hot, garnished with shredded cheese if desired and an extra pat of butter for richness.