Grandma’s Old Fashioned Potato Soup

Grandma’s potato soup recipe is so comforting and perfect when you are trying to capture some of those familiar feelings of childhood.  Made with russet potatoes, butter, evaporated milk you can create a bowl of soul-satisfying soup.  In about 45 minutes you can have the best bowl of potato soup your spoon can sink into!

Two bowls of homemade potato soup with dried herbs sprinkled on top.

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Grandma’s Potato Soup Recipe – the easiest and tastiest

Homemade potato soup is so comforting and perfect when you are trying to capture some of those familiar feelings of childhood. In fact, some recipes are so nostalgic that you just need to have them – and this old fashioned potato soup recipe is definitely one of them. Potatoes, milk, and other fresh vegetables make for a delightful pot of soup.

Ingredients for potato soup: potatoes, celery, evaporated milk, butter, garlic, and seasonings.

What About the Potatoes?

Some potatoes aren’t good for making potato soup. It’s a fact that all potatoes are not created equal, and some kinds of potatoes can turn your soup into a thick, gluey mass. My grandmother used Idaho or russet potatoes, and she definitely knew best.

One Potato for the Pot Explained

It was a tradition when feeding a group of people to allow one potato per person plus one for the pot. It meant that you had enough food but not too much. You prepare the “pot” potato along with the other potatoes.

Potato soup cooking, it has butter, celery, potatoes, and more in a large pot.

What is Garlic Juice?

This recipe uses garlic juice, but you can substitute chopped or pressed garlic. Garlic juice is reputed to have many health benefits, and you can even make your own garlic juice. While researching how to make garlic juice, I came across a gadget called a garlic peeler that makes it very easy to peel garlic.

How do you make potato soup from scratch?

It’s easy to make potato soup from scratch. This recipe starts by peeling potatoes, cutting them, and placing them in a pot with milk, evaporated milk, and aromatic vegetables like celery and onions. The potatoes are cooked until tender, and the soup is blended for a delicious thick and creamy soup.

Best way to thicken potato soup

You can easily thicken potato soup by adding a mixture of flour and butter that is blended together. By blending equal amounts of butter and flour together, you create a powerful thickener that turns a thin soup into a creamy soup you will love.

Do you put flour in potato soup?

It will depend on the recipe. This recipe does not have flour in it. You could thicken the soup if you like.

Can you make potato soup ahead?

You can make potato soup ahead of time, potato soup reheats very well. The best way to heat up potato soup is to heat it up gently on the stovetop over low heat.

Variations on Grandma’s Potato Soup:

Thanks to my readers for these suggestions:

  • Throw in a couple of bay leaves and sprinkle some fresh chives on top.
  • Use green onions instead of regular onions.
  • Add a bit of salty taste with some bacon bits.
  • Sprinkle some Kraft Three Cheese Blend on top.

Grandma’s Potato Soup is the perfect way to warm up!

There is simply nothing as good as a delicious bowl of homemade potato soup. Potato soup is easy to make, and perfect for the beginner and the experienced cook alike.

Before you make this amazing bowl of soup be sure to leave me a comment down below and share the best dish your grandmother made for you!

Two bowls of potato soup made from scratch served with hot rolls.

Love Potato Soup? Here are more copycat potato soup recipes for you to try.

Try some of our reader’s favorite recipes.

What goes with potato soup?  Salad and bread make a complete meal.  Be sure to check out these restaurant soups and restaurants salad recipes.

Two bowls of homemade potato soup with dried herbs sprinkled on top.

Grandma's Potato Soup

Sometimes there is nothing better than a bowl of homemade potato soup. 
4.72 from 7 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: grandma's potato soup recipe, Potato Soup, Potatoes
Servings: 8
Calories: 282kcal

Ingredients

  • 4 Russet potatoes (Idaho or Russet potatoes are recommended) (This is a total of 5 potatoes)
  • 1 potato for the pot
  • 15 ounces evaporated milk
  • 15 ounces whole milk
  • 15 ounces water
  • 4 ounces unsalted butter
  • 1 chopped celery stock
  • 1 chopped onion
  • 1 tablespoon garlic juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon finely ground black pepper

Instructions

  • Peel and chop 4 potatoes into bite-sized chunks and place into a medium-sized stockpot. Place the 1 peeled potato into the pot. 
  • Add evaporated milk and fill up empty can with each whole milk and water. 
  • Add butter, allow to melt. Add chopped celery, onion, chopped garlic, sea salt, and pepper. 
  • Stir until well blended.
  •  Cook on low or simmer until potatoes are soft. 
  • DO NOT allow soup to boil.
  • If desired top with fresh or dried herbs, cheese, crumbled cooked bacon. 

Recipe Tips for the Cook

  • Serve potato soup cold during the summer! Vichyssoise is cold potato soup!
  • Do not use potatoes that have a green tinge to them, they are past their prime!
  • The soup is best consumed 2 or 3 days after it is made!
  • The flavor of potato soup is enhanced by any buttered sweet roll or dinner roll. 
This potato soup is made with evaporated milk and many thanks go to hyjinx for sharing the recipe.

Nutrition

Calories: 282kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 361mg | Potassium: 760mg | Fiber: 2g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 11.3mg | Calcium: 169mg | Iron: 2mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Sandra Alley

    4 stars
    I have been making soups from scratch for well over forty years, taught by both my Mom and Grandma. Early on, I discovered that gently sauteeing the aromatics for any soup, and include the diced potatoes for potato soup, greatly increases the flavor of the final product. I highly recommend this step. Just do it in the dutch oven or saucepan that you are using to make the soup, then just add the broth and other ingredients and finish simmering.

  2. Cheryl Burdan

    There is such a thing as garlic juice. I always keep that and onion juice in the cupboard. It’s usually in the spice area. Look for Howard’s brand. Usually 2 oz bottle.

  3. Julia Mason

    I make this but I don’t blend We like the the texture of the potato chunks. I also like to serve it it with cornbread baked in the oven in a cast iron skillet.

  4. Kelly

    5 stars
    I was so happy when I found this! My Mom passed and I had no idea how to make her potato soup. I just knew what she used but not how much etc. I’ve made this a couple times now and the only things I do different is add fresh chives on top and throw a couple bay leaves in the pot, it is an exact replica of hers, it is so good and its a great comfort food for me! Thank you so very much for posting!!

    • Stephanie Manley

      Some places sell garlic juice. You can substitute for chopped garlic, I would add about a teaspoon or more depending upon your personnel preference.

  5. Jofam

    I cooked this soup tonight! My husband just had stomach surgery so can only eat liquids at this point. I would like to know the calorie content, if available. Very good soup!

  6. Dan

    5 stars
    Well let me share my experience with this soup.

    In a nutshell I put all the ingredients in the pot. Cooked at high until the mixture started to get hot and them changed to low and let it cook for a while (around 60 minutes).

    The whole potato in the pot works to help you to know when the soup is ready. When the whole potato is soft and breaks apart the soup is ready to eat.

    I added some bacon bits to it. I have to add some salt to taste in my bowl and a sprinkle of Kraft Three Cheese Blend on top. It tasted good.

    I live alone and was saving some of the soup when I noted a layer of oil on top of the tupperware. This is definitely not a low fat food.

  7. Kyla

    if it helps, that’s how all the women in my family – mom plus aunt, plus grandmas on both sides – calculated how many potatoes for soup or mashed. You counted the number of people you were serving, assigned one potato each, “plus one for the pot;” i.e. just a smidgen more to make sure you had enough but not too much. You don’t put it in whole, it’s prepared along with the other potatoes. it’s just an aid to figuring out how much to make. For instance, I have three people coming for dinner, plus myself and my spouse. That’s five people, so I’d fix mashed potatoes with six potatoes – one for each of the five people eating plus one for the pot.

    • Jackie Canuck

      I’ve been cooking for 50 years, many of those for a big family, but I’ve never heard this expression “one for the pot” – good to know! Always more to learn, eh? ps-I think that’s a celery STALK 😉

  8. Steve

    I assume the onion goes in with the rest of the celery, garlic juice salt and pepper?
    I have updated this recipe for additional clarity ~stephanie

  9. Beverly

    I’m still confused about the 1 potato for the pot?

    Beverly, I am sorry this may have been confusing. Someone’s Grandma wrote this, and I can’t ask her why she wrote it that way anymore. Can you think of it as a total of 5 potatoes for this recipe? ~Stephanie

    • Stephanie

      What a wonderful question, you are so right some potatoes aren’t good for making potato soup with. My grandmother used idaho or russet potatoes. I’ll be sure to update the recipe!
      Thanks,
      Stephanie

      • Dr. Ruth

        4 stars
        Oddly enough, russets from Idaho are extremely hard to find in the NE MId-Atlantic area of the country. I make rebakes because the grandchildren love them. I have to go to five stores sometimes to get the potatoes with the state of Idaho on the bag. The ones grown around here taste like wallpaper paste and aren’t worth cooking. Idaho potatoes are in ads on TV all the time, even the Super Bowl. They are scarce here, oddly the last three times I found them at Walmart.

  10. Sherry

    What is the purpose of one whole potato in the pot? Just curious because it never gave any instructions on when to put it in the pot.

    • Tammt

      I believe it is so it can be removed and smashed and then added back into the soup to thicken it. My mother always smashed some of the diced potatoes after it had cooked, to do the same thing, but I like this idea better.

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