My Grandmother’s Potato Soup Recipe makes an old-fashioned, easy, comforting soup recipe. Made with 5 ingredients and no heavy cream! Instant Pot instructions included.

Bowl of Potato Soup seasoned with black pepper // addapinch.com

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, and 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

Potato Soup cooking in enamel Dutch oven and scooped into a laddle - addapinch.com

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 whatnot.

Simple really is best most of the time, isn’t it?

How to Make The Best Potato Soup Recipe

To make Grandmother’s easy potato soup recipe, you’ll only need a few ingredients and to follow a few steps.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  • Potatoes – I prefer to use russets. You’ll need 2 pounds, about six medium. You can also use Yukon gold potatoes.
  • Water – You will need enough fresh, clean water to cover the potatoes.
  • 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 and Pepper – add salt and pepper to taste for seasoning.

Step-by-Step Instructions

  1. 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), cover it with clean water, and stir.
  2. 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.
  3. Season. Remove from the heat and season with salt and pepper to taste.
Closeup of spoonful of large chunks of potato in a bowl of Potato Soup seasoned with pepper - addapinch.com

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 creamy Loaded Potato Soup Recipe as well.

Dairy-Free Potato Soup

To make this soup dairy-free, 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 is plant-based butter 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.

Potato Soup seasoned with pepper in bowl with blue rim.  // addapinch.com

How to Make Potato Soup Recipe in the Instant Pot

This easy soup recipe is so easy to make in the Instant Pot.

  1. Rather than cooking in the Dutch oven, add the water, potatoes, butter, salt, and pepper to the Instant Pot. Place the lid onto the Instant Pot and turn the vent to seal it. Cook on the manual setting at high pressure for 10 minutes, then use the quick-release feature.
  2. Remove the lid to the Instant Pot and set the cook setting to saute. Stir in the milk and cook, stirring often, until thickened, about 3 minutes. Turn off the Instant Pot and serve. If you prefer a smooth and loaded potato soup, use an immersion blender to blend the soup and serve it with your favorite toppings.

Other Favorite Soup Recipes:

Here’s Grandmother’s Potato Soup Recipe. I hope you love it as much as we do!

Potato Soup Recipe

5 from 275 votes
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!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8

Ingredients 

  • 2 pounds (about 6 medium) Russet potatoes, scrubbed, peeled, and chopped
  • water
  • 3 cups whole milk
  • 4 tablespoons butter
  • salt and pepper

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.

Notes

Storage Tips

To store leftovers and make 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.

Recipe Variations

Dairy-Free Potato Soup: Replace the butter with plant-based butter and use your favorite milk substitute. 
Vegetarian Potato Soup: This recipe is vegetarian as written. 
Vegan Potato Soup: Use the replacements for dairy-free soup.
Loaded Potato Soup: See my full recipe for Loaded Potato Soup for ingredient measurements and instructions. 

How to Make Potato Soup in the Instant Pot

Rather than cooking in the Dutch oven, add the water, potatoes, butter, salt, and pepper to the Instant Pot. Place the lid onto the Instant Pot and turn the vent to seal it. Cook on the manual setting at high pressure for 10 minutes, then use the quick-release feature.
Remove the lid to the Instant Pot and set the cook setting to saute. Drain any water remaining in the Instant Pot. Stir in the milk and cook, stirring often, until thickened, about 3 minutes. Turn off the Instant Pot and serve. If you prefer a smooth and loaded potato soup, use an immersion blender to blend the soup and serve it with your favorite toppings.

Nutrition

Calories: 171kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 13mg | Calcium: 139mg | Iron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Potato Soup Recipe - My Grandmother Verdie's Potato Soup recipe makes an old-fashioned, easy, comforting soup recipe.  // addapinch.com

From the Add a Pinch recipe archives. Orignally published 2011.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




555 Comments

    1. Barbar, I have made this soup with So Delicious Unsweetened Coconut Milk. I could not tell much difference. It was delicious.

  1. This is how I make my potato soup, only differences I do is I chop up a sweet onion and sauté in a little butter to add to potatoes Along with the butter and then the milk. Then I use instant potatoes to thicken it up a little and enhances the potato taste. I learned this recipe by my Mother, So yummy!

  2. I made this once before but I don’t remember what kind of milk I used. Can I use skim milk? I have so much of it and no whole milk.

    1. Emily, I use whole milk in this soup. I haven’t tried it with skim milk. The soup wouldn’t be as creamy as with whole milk.

  3. This has always been a staple for me passed on from my great grandma Nancy only she always added onions and bacon… My mom made it the same taught me now I make it slightly thicker with potatoes carrots onion and either fried smoked sausage or bacon and serve it with toasted garlic french bread… My kids are crazy about it in every form they get it.

  4. My mom recently passed and I regret not getting recipes from her while she was still well and able to give them. This potato soup tastes exactly like the one she used to make. Love this recipe and I will think of my mom every time I make it.

    1. Liz, I’m so sorry about your mom. I’m happy you found this recipe and it’s like your mom made. I am so fortunate that we have so many of my grandmother’s recipes.

  5. I am so stinkin excited to find this recipe!!!! My great grandma, now passed on, made the best potato soup I’ve ever eaten. I never learned how to make it. As an adult I’ve looked all over trying to find a recipe similar to hers. However, they’re all too complicated. This is how she used to make hers!!!!

    1. Susan, I’m so happy this is the same recipe as one your grandmother made. I am so fortunate that my grandmother taught my mother so many of her recipes and wrote so many of them for us.