Two bowls of homemade potato soup with dried herbs sprinkled on top.
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5 from 1 vote

Grandma's Potato Soup

Sometimes there is nothing better than a bowl of homemade potato soup. 
Course Soup
Cuisine American
Keyword grandma's potato soup recipe, Potato Soup, Potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 282kcal
Author Stephanie Manley


  • 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
  • 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


  • Peel and chop potatoes into bite-sized chunks and place into a medium-sized stockpot. 
  • 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. The flavor of potato soup is enhanced by any buttered sweet roll or dinner roll. 
  • If desired top with fresh or dried herbs, cheese, crumbled cooked bacon. 

Recipe Tips

  • 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!
This potato soup is made with evaporated milk and many thanks go to hyjinx for sharing the recipe.


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
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