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Grandma's Potato Soup
Sometimes there is nothing better than a bowl of homemade old-fashioned potato soup.
Course
Soup
Cuisine
American
Keyword
grandma's potato soup recipe, Potato Soup, Potatoes
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
282
kcal
Author
Stephanie Manley
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 stalk
▢
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.
Video
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!
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:
282
kcal
|
Carbohydrates:
30
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
45
mg
|
Sodium:
361
mg
|
Potassium:
760
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
505
IU
|
Vitamin C:
11.3
mg
|
Calcium:
169
mg
|
Iron:
2
mg
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@CopyKatRecipes
or tag
#copykatrecipes
!