This post may contain affiliate links. Please read my disclosure policy.

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!

Bowl of Potato Soup seasoned with black pepper // addapinch.com
Sign up for email updates
Get Free Recipes to Your Inbox Enter your email to get the latest recipes, how-to’s in our weekly newsletter.

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

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 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.

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 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.

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

Other Favorite Soup Recipes:

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

4.98 from 96 votes

Potato Soup Recipe

Soup and Stew 35 mins

Potato Soup Recipe - My Grandmother Verdie's Potato Soup recipe makes an old-fashioned, easy, comforting soup recipe.  // addapinch.com
Prep Time 5 mins
Cook Time 30 mins
Servings 8
Course Soup
Cuisine American
Author Robyn Stone | Add a Pinch
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!

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

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

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!


Share it with the world!

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.

Potatoes Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Leave a Comment

Your email address will not be published.

Recipe Review




Comments

  1. I use one half pound bacon cut in 1 inch squares. Brown. Add 6 to 8 cubed potatoes. 1 Tbs. garlic powder and 2 Tbs dried onion flakes, seasoning salt to taste, pepper, 1 txp. dried celery flakes Fill with water till potatoes are covered.cook till potatoes are done. I make a rue one fourth cup flour 1cup milk. Set aside too use when water just begins to boil. Add milk and half and half till it looks rich to you.Whip in rue. Bring up to a boil stirring constantly, but do not boil more then 1 min. Add lots of black pepper and a little salt. We have a tradition that the day of the firs snow fall we have family in for potato soup. A 4 generation tradition.

    1. Thanks, Pat, for your tips on the way you make potato soup. I love your first day of snow tradition.

  2. 5 stars
    Thank you for posting this. This is almost identical to my moms recipe. She also diced celery and white onion very fine. She always made it when I didn’t feel well.

    1. Ann, I always loved it when my Grandmother made this soup for us. I haven’t tried adding the onions and celery to this, though.

  3. 5 stars
    I added some cheese into mine just to thicken up a little bit and bacon. Garlic powder help with favoring. I know also know to make more soup, because just me and my mother finished it so fast. Great recipe and so easy to make

  4. I loved stumbling across this recipe because it is exactly how I make mine. my mother and grandmother made it this way. I never see anyone make this simple recipe anymore. it is so good!

    1. I think this must have been the way a lot of people made this soup when my grandmother was growing up, Tiffany. This is the way she always made this soup. So glad to hear your grandmother and mother made it the same way. Thanks!

  5. Delicious simple , flavorful potato soup.
    My only adjustment was 2% milk.
    A keeper for me and using the russet potatoes was great.
    Thank you ❤️

    1. Don’t you just love how simple and delicious this soup is, Jacquelin? So glad you love it, too.