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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.
Ingredients
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
Step-by-Step Instructions
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
Ingredients
- 2 pounds (about 6 medium) Russet potatoes scrubbed, peeled, and chopped
- water
- 3 cups whole milk
- 4 tablespoons butter
- salt and pepper to taste
Instructions
- 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.
Nutritional Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Orignally published 2011.
I didn’t expect much from such a simple recipe but OH MY GOD. My family ate the whole pot in one go. Definitely going to make this again, and SOON
I’m so glad you tried this recipe and everyone loved it, Gwen. It is a favorite at my house.
Perfect recipe! Totally reminds me of my mom’s simple, potato soup recipe that I loved as a kid! Even though I don’t eat potatoes very often now, this is the recipe I follow to make potato soup for my husband. He laps it up and is always a welcome favorite of his! I don’t know why I haven’t left a comment before! Thanks for posting this yummy recipe! Hugs!
Thanks so much for your comment, Donna. I’m so glad your husband loves this simple soup, too.
I made this with coconut milk combined with skim milk and then added some fresh parsley, chives and cooked mussels making it a delicious mussel/potato chowder!
That sounds good, Bob. Thanks!
Made this potato soup. Used canned coconut cream cut 50/50 with water, since I was out of coconut milk. Added extra teaspoon of butter and some chives. Got so many compliments!
Thanks, Dina. I haven’t tried this with coconut milk but it sounds good. I’ll have to try that.
This soup tastes exactly like my late grandmothers potato soup that she made at my request each time I visited her. This is a perfect but simple chunky and buttery classic potato soup. The only thing I added was a bit of bacon grease, celery and white pepper! I’ve tried multiple recipes, and none compare to this. Thanks so much for posting this recipe! <3
Thanks, Morgan. I’m glad this soup was like your grandmother’s soup, too. I always think of my grandmother when I make this.
Delicious soup. It’s perfect just as recipe states.
Thanks so much, Sandy. I always love this simple soup just the way my grandmother made it, too.