Grandma’s Homemade Potato Soup
Creamy, comforting, and downright nostalgic, Grandma’s Homemade Potato Soup hugs you from the inside out on the coldest nights.
Servings: 6 servings
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.
Notes
Consider making it a day ahead for improved flavors. Store leftovers in an airtight container for up to 3–4 days.