Grandma’s old fashioned homemade potato soup has been a favorite within households for decades.
However, the recipe seems to have gone out of fashion ever since the arrival of newer similar recipes, such as cheesy potato soup with bacon and loaded baked potato soup.
Although the simple recipe only requires a few ingredients, it tastes so delicious. In winter, it is ideal for warming up, especially if you are feeling slightly under the weather.
You can even add extras like ham, bacon or cheese if you like.
Discover how to make this simple yet satisfying dish below.
- 2 pounds of potatoes, peeled and cut into large chunks
- 1/2 cup of chopped onion
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- Salt and pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) salted butter
- 1 (12 ounces) can evaporate milk
What to do
1. Peel and cut the potatoes into large chunks. Chop the onion and celery then toss the potatoes and onions with the flour. Season with salt and pepper and set aside.
2. Melt butter in a soup pot. I use about 3 to 4 tablespoons, but you can use less to reduce the fat content. Add the potato mixture to the pot; stir to coat with the butter and stir in enough water to cover the potatoes. Bring mixture to a boil.
3. Stir in evaporated milk, bring to a boil, reduce to a simmer, and cook, uncovered, stirring occasionally, for about 25 to 30 minutes, or until potatoes are tender.
Add some garnish this soup with cheese, chopped bacon or your favorite herb. Then sit back and enjoy!
This is almost like my mom’s.
She didn’t use flour or celery but shredded carrots and tons of black pepper if we had colds.
Between the onions and pepper, our head colds seemed to disappear.