An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion and celery, butter, evaporated milk, a little flour, and seasoned with salt and pepper.
Homemade Potato Soup
Back before there were things like Cheesy Potato Soup with Bacon and Loaded Baked Potato Soup, there was Grandma's Potato Soup. Simple, unassuming, not much more than potatoes, onion, water, butter and milk, really, but so very good and comforting.
I had about a half dozen potatoes to use up and The Cajun was still having a tender stomach from a bout with the flu, so I peeled those babies and threw them in a pot. The amount of butter here is just a suggestion. You can use more or less at your own discretion as your diet will allow you.
Unless you're not feeling good - then just throw caution to the wind.
Although a little heavier in the liquids here to make it more soup-like, this dish is sometimes referred to as thickened potatoes, thickening potatoes, creamed potatoes, stewed potatoes and even potato gravy.
Here's how to make this wonderful soup.
As always, the full recipe text with measurements, instructions and a printable document are located past the step by step pictures, along with some variations if you like ham, bacon, cheese and such. Just keep scrolling past the pictures below!
Peel and cut 2 pounds of russet potatoes into large chunks, about 1-1/2 inch in size. Chop 1/2 cup of onion and 1/2 cup celery (about 1 rib), toss potatoes and onions with 3 tablespoons of flour. I start my potato soup with a little bit of flour to hasten the thickening process, rather than relying solely on the potatoes breaking down enough to thicken this soup without cooking it a much longer time. I also like to have some chunks of potatoes. Season with salt and pepper and set aside for about 10 minutes.
Meanwhile, melt butter in a soup pot. I use about 3 to 4 tablespoons, but you can adjust that as needed for your dietary needs. Add the potato mixture to the pot; stir to coat with the butter and stir in enough water to cover the potatoes. You can also use chicken broth, or water with bouillon added. Bring mixture to a boil.
Stir in one large can (about 12 ounces) of evaporated milk (NOT sweetened condensed milk!), bring up to a boil, reduce to a simmer, and cook, uncovered, stirring occasionally, about 25 to 30 minutes, or until potatoes are tender. Some of the potatoes will break down and aid in thickening the soup.
Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Serve immediately.
This soup rocks! Sometimes it's just all about getting back to the basics y'all.
For more of my favorite soup recipes, check out the collection on my Pinterest page!
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Although a little heavier in the liquids here to make it more soup-like, this dish is sometimes referred to as thickened potatoes, thickening potatoes, creamed potatoes, stewed potatoes and even potato gravy.
Here's how to make this wonderful soup.
As always, the full recipe text with measurements, instructions and a printable document are located past the step by step pictures, along with some variations if you like ham, bacon, cheese and such. Just keep scrolling past the pictures below!
Peel and cut 2 pounds of russet potatoes into large chunks, about 1-1/2 inch in size. Chop 1/2 cup of onion and 1/2 cup celery (about 1 rib), toss potatoes and onions with 3 tablespoons of flour. I start my potato soup with a little bit of flour to hasten the thickening process, rather than relying solely on the potatoes breaking down enough to thicken this soup without cooking it a much longer time. I also like to have some chunks of potatoes. Season with salt and pepper and set aside for about 10 minutes.
Meanwhile, melt butter in a soup pot. I use about 3 to 4 tablespoons, but you can adjust that as needed for your dietary needs. Add the potato mixture to the pot; stir to coat with the butter and stir in enough water to cover the potatoes. You can also use chicken broth, or water with bouillon added. Bring mixture to a boil.
Stir in one large can (about 12 ounces) of evaporated milk (NOT sweetened condensed milk!), bring up to a boil, reduce to a simmer, and cook, uncovered, stirring occasionally, about 25 to 30 minutes, or until potatoes are tender. Some of the potatoes will break down and aid in thickening the soup.
Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Serve immediately.
This soup rocks! Sometimes it's just all about getting back to the basics y'all.
For more of my favorite soup recipes, check out the collection on my Pinterest page!
Unable to view the printable below on your device? Tap/click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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