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Potato Soup Recipe – My Grandmother Verdie’s Potato Soup recipe makes an old-fashioned, easy, comforting soup recipe. Made with 5 ingredients and no heavy cream!
Soup always makes one of my favorite meals. Like our favorite vegetable soup and chicken and dumplings this is one of the soups that I grew up loving the most. Before there was such a thing as loading a potato soup with bacon, cheese, onions, my Grandmother Verdie made her potato soup very simply – with potatoes, milk, butter, and salt and pepper. If my sister Wendy and I knew that Grandmother made this soup for supper, we’d beg to be able to eat supper with her. With one bite, it is so easy to understand why! 🙂
The Best Potato Soup Recipe
You could add all sorts of things to this soup if you’d like, but I recommend starting with this simple, basic recipe and go from there. Most times, we would rather stick with this version than add a lot of other ingredients, like leeks, onions, and what not.
Ya know, simple really is best most of the time, isn’t it?
How to Make The Best Potato Soup Recipe
To make Grandmother’s Potato Soup Recipe, you’ll only need to do a few ingredients and to do a few steps.
Potatoes – I prefer to use russets. You’ll need 2 pounds, about 6 medium russet potatoes.
Water – you will need enough fresh, clean water to cover the potatoes for covering.
Milk – I use whole milk in my potato soup. You can also use your favorite dairy-free milk substitute.
Butter – the butter adds so much flavor to this soup.
Salt – add salt to taste for seasoning.
Pepper – add pepper to taste
Prep potatoes. begin by scrubbing your potatoes clean, peeling, and then cutting them into about 2-inch chunks. Place the potatoes into a large soup pot (I use my Dutch oven) and cover with clean water and stir.
Cook. Cook over medium heat until the potatoes are fork tender, about 20 minutes. Remove from the heat and drain away the water from the potatoes.
Add your whole milk and butter to the potatoes and place back on medium heat. Allow the milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
Season. Remove from the heat and season with salt and pepper to taste.
Creamy Potato Soup Recipe Without Adding Flour
To customize the consistency and texture of this soup recipe, you can serve it as shown with tender chunks of potatoes or you can make a smooth and creamy soup by using an immersion blender in your soup pot until it reaches the consistency you prefer. No need to add flour or make a slurry with this simple trick! Naturally gluten-free! But really, the chunkiness is simply perfect and I definitely recommend that you give it a try!
If you like a smoother textured soup with all the trimmings (think sour cream, cheddar cheese, bacon and green onions), you may want to check out my Loaded Potato Soup Recipe as well.
Dairy-Free Potato Soup
To make this soup dairy-free, simply replace the milk and butter called for in the recipe with dairy-free substitutes. A delicious option for dairy-free milk for this soup is coconut milk. I prefer to use the canned version for the added creamy texture. For the butter, there are plant-based butters readily available. Use your favorites!
Can You Make Potato Soup Ahead?
Allow your soup to cool completely and then store it in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
Other Favorite Soup Recipes:
Here’s Grandmother’s Potato Soup Recipe. I hope you love it as much as we do!
Potato Soup Recipe
- 2 pounds (about 6 medium) Russet potatoes scrubbed, peeled, and chopped
- 3 cups whole milk
- 4 tablespoons butter
- salt and pepper to taste
- Cover potatoes with water in a large soup pot.
- Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain.
- Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
- Remove from heat and ladle into soup bowls.
- Serve with salt and pepper to taste.
From the Add a Pinch recipe archives. Orignally published 2011.