Potato Soup Recipe – My Grandmother Verdie’s Potato Soup recipe makes an old-fashioned, easy, comforting soup recipe.
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 her potato soup for supper, we’d beg to be able to eat supper with her.
You could add all sorts of things to this potato 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?
To customize the consistency and texture of this potato soup recipe, you can serve it as shown with tender chunks of potatoes or you can make a smooth potato soup by using an immersion blender in your soup pot until it reaches the consistency you prefer. But really, the chunkiness is simply perfect and I definitely recommend that you give it a try!
Here’s Grandmother’s Potato Soup Recipe. I hope you love it as much as we do!
- 2 pounds 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.