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 things.
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.
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.
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 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!
If you like a smoother textured soup with all the trimmings, you may want to check out my Loaded Potato Soup Recipe as well.
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.
Nutrition Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Orignally published 2011.
Robin, I’d like to make this but we only drink 2% milk. Wondering if 2% might work… wanting to make this soon. Thank you!
Tricia, I haven’t tried making this soup with 2% milk. Let me know how it works if you do try it.
I have been making this version for years. I do use a hefty amount of black pepper in it. Everyone that I make it for loves it. Also try making white cornbread and serve it with it. Delicious.
Followed recipe and it was ok but wanted thicker so i blended it. Also added some chicken bouillon, tossed in a little shredded cheese and some frozen corn. Liked it even better the second bowlful with the additions.
You can always add other ingredients to this soup if you like. I always liked it as the simple soup my Grandmother always made.
My father and paternal grandmother made it often. Dad would serve diced chives or onions on side. Perfection!
Sounds good I’ll try it
I hope you enjoy the soup, Linda.