There’s nothing quite as comforting as a steaming bowl of Grandma’s potato soup—especially when it’s made the old-fashioned way, with humble ingredients and plenty of love. This classic recipe delivers creamy texture, tender potato chunks, and a gentle savory warmth that soothes the body and soul. Whether you’re recovering from a cold, craving a cozy weeknight dinner, or simply longing for a taste of home, this easy potato soup hits all the right notes—no fancy ingredients or complicated steps required.
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Why You’ll Love This Grandma’s Potato Soup
This isn’t just any potato soup. It’s the kind your grandmother might have stirred on the stove while humming a hymn or chatting on the phone with a neighbor. You’ll love it because:
- It’s naturally creamy without heavy cream or cheese—thanks to evaporated milk and the natural starch from russet potatoes.
- It uses simple, affordable pantry staples you likely already have on hand.
- It’s gentle on sensitive stomachs, making it perfect for recovery meals or family dinners with little ones.
- The recipe is highly adaptable—add ham, bacon, or herbs later if you like, but the base version stands beautifully on its own.
- It’s ready in under an hour, with minimal cleanup and maximum comfort.
Ingredients for Grandma’s Potato Soup
This recipe stays true to its roots: no processed broths, no dairy overload, just honest cooking. Below, I’ve broken the ingredients into core components and helpful notes.
Main Ingredients (Serves 6)
- 2 lbs russet potatoes, peeled and cut into 1½-inch chunks
- ½ cup finely chopped yellow onion
- ½ cup chopped celery (about 1 medium rib)
- 3 tablespoons all-purpose flour
- 3–4 tablespoons unsalted butter
- 12 oz (1 large can) evaporated milk
- 4–5 cups water (or low-sodium chicken broth for extra flavor)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
Ingredient Notes
- Russet potatoes are essential here—they break down slightly during cooking, naturally thickening the soup while still holding their chunky shape. Don’t substitute with waxy potatoes like red or fingerling; they won’t thicken the broth properly.
- Evaporated milk (not sweetened condensed milk!) adds richness and body without heaviness. It’s shelf-stable and widely available. For a dairy-free version, use unsweetened oat or cashew milk, though the soup will be slightly thinner.
- Butter can be reduced to 2 tablespoons for a lighter version or replaced with olive oil for a dairy-free option. For extra flavor depth, try using 2 tbsp butter + 1 tbsp olive oil.
- Flour jumpstarts the thickening process so you don’t have to simmer for hours. If you’re gluten-free, swap in 2 tbsp cornstarch mixed with 2 tbsp cold water, stirred in during the last 5 minutes of cooking.
Step-by-Step Instructions
Follow these clear steps for foolproof results every time. The key is patience—let the soup simmer uncovered to develop flavor and reach the perfect consistency.
Step 1 – Prep and Coat the Vegetables
Peel and dice the russet potatoes into large (1½-inch) chunks—this size ensures they stay intact while cooking. Finely chop the onion and celery. In a large bowl, toss the potatoes, onion, and celery with flour, salt, and pepper. Let the mixture sit for 10 minutes. This resting time allows the flour to absorb moisture from the veggies, which helps thicken the soup evenly later.
Step 2 – Sauté in Butter
In a large pot or Dutch oven, melt 3–4 tablespoons of butter over medium heat. Add the coated vegetable mixture and stir well to coat everything in butter. This step builds flavor and prevents clumping when liquid is added.
Step 3 – Add Liquid and Simmer
Pour in enough water (or broth) to just cover the vegetables—usually about 4 to 5 cups. Stir gently, then bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat slightly and stir in the entire 12-ounce can of evaporated milk.
Step 4 – Cook Until Tender
Return the soup to a simmer, then reduce heat to low. Cook uncovered for 25–30 minutes, stirring occasionally. The uncovered simmer allows excess moisture to evaporate, helping the soup thicken naturally. You’ll notice some potato chunks softening and breaking apart—that’s your built-in thickener!
After 25 minutes, test a potato chunk with a fork. It should be tender but not mushy. Taste and adjust salt and pepper as needed. If you prefer a thicker soup, continue simmering for another 5–10 minutes. For a thinner consistency, stir in a splash of warm water or milk.
Step 5 – Serve Warm
Ladle the soup into bowls and serve immediately while hot. The flavor deepens over time, so leftovers often taste even better the next day!
Pro Tips for Success
- Don’t skip the 10-minute rest after tossing veggies with flour—it makes a real difference in thickening.
- Cut potatoes evenly so they cook at the same rate.
- Use evaporated milk, not condensed—they look similar but taste completely different! Condensed milk is sweet and will ruin the savory profile.
- Simmer uncovered—this is crucial for proper thickening. Covering the pot traps steam and keeps the soup too watery.
- Resist the urge to over-stir—gentle stirring prevents breaking up too many potato chunks.
- Season at the end—salt concentration changes as the soup reduces, so final seasoning ensures perfect balance.
Flavor Variations
While the original is beautifully simple, feel free to customize it for different occasions:
- Ham & Herb Version: Stir in 1 cup diced cooked ham and 1 tbsp fresh thyme during the last 5 minutes.
- Smoky Twist: Add ½ tsp smoked paprika or a pinch of liquid smoke with the butter.
- Cheesy Comfort: Sprinkle shredded sharp cheddar on top just before serving (or stir in ½ cup for a richer broth).
- Vegan Upgrade: Use olive oil, vegetable broth, and unsweetened oat milk. Add 2 tbsp nutritional yeast for umami depth.
- Loaded Style: Top with green onions, crispy turkey bacon bits, and a dollop of sour cream or dairy-free yogurt.
Serving Suggestions
This soup shines on its own, but pairs wonderfully with:
- Warm crusty bread or buttered rolls
- A simple green salad with vinaigrette
- Cornbread or biscuits on the side
- Pickles or dill pickled vegetables for a tangy contrast
It’s also perfect for packed lunches (keeps well for 3 days) or as a gentle starter for holiday meals when you want something light yet satisfying.
Storage and Freezing Instructions
- Refrigerator: Cool completely and store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of milk or water to restore creaminess.
- Freezer: Freeze for up to 2 months in freezer-safe containers, leaving 1-inch headspace for expansion. Thaw overnight in the fridge before reheating. Note: The texture may be slightly grainier after freezing due to potato starch, but flavor remains excellent. Stir well and add a splash of milk while reheating to smooth it out.
Easy Grandma’s Potato Soup – Simple & Soul-Warming
- Total Time: 45 minutes
- Yield: 6 servings
Description
There’s nothing quite as comforting as a steaming bowl of Grandma’s potato soup—made the old-fashioned way with humble ingredients and plenty of love. This classic delivers creamy texture, tender potato chunks, and a gentle savory warmth that soothes the body and soul.
Ingredients
- 2 lbs russet potatoes, peeled and cut into 1½-inch chunks
- ½ cup finely chopped yellow onion
- ½ cup chopped celery (about 1 medium rib)
- 3 tablespoons all-purpose flour (or 2 tbsp cornstarch for GF)
- 3–4 tablespoons unsalted butter (or 2 tbsp + 1 tbsp olive oil)
- 12 oz (1 large can) evaporated milk
- 4–5 cups water or low-sodium chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
Instructions
- Peel and dice russet potatoes into 1½-inch chunks. Finely chop the onion and celery. In a large bowl, toss potatoes, onion, and celery with flour, salt, and pepper; let rest 10 minutes.
- In a large pot or Dutch oven, melt 3–4 tablespoons butter over medium heat. Add the coated vegetable mixture and stir to coat, sautéing briefly to build flavor.
- Pour in enough water or broth to just cover the vegetables (about 4–5 cups). Bring to a gentle boil, then reduce heat slightly and stir in the entire can of evaporated milk.
- Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until potatoes are tender and some chunks begin to break down, naturally thickening the soup. Taste and adjust salt and pepper. For thicker soup, simmer an extra 5–10 minutes; for thinner, add a splash of warm water or milk.
- Ladle into bowls and serve warm. Garnish or add mix-ins as desired (ham, bacon, cheddar, green onions). Leftovers develop flavor and reheat well with a splash of milk to restore creaminess.
Notes
Use russet potatoes for natural thickening. Evaporated milk (not sweetened condensed) gives body without heaviness. For gluten-free, use cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) added in the last 5 minutes. Store in fridge up to 4 days or freeze up to 2 months; add a splash of milk when reheating to smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort
Nutrition Facts (Per Serving, based on 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Protein | 6 g |
| Carbohydrates | 32 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sodium | 520 mg |
Note: Values are estimates and will vary based on butter amount and broth choice. Using low-sodium broth or water reduces sodium significantly.
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FAQ About Grandma’s Potato Soup
Can I make this soup without flour?
Yes! Skip the flour and extend the simmer time by 10–15 minutes, mashing a few potato chunks against the side of the pot to release starch. The soup will be slightly thinner but still delicious.
Can I use milk instead of evaporated milk?
You can, but the soup will be less rich and may not thicken as well. For best results, use whole milk and reduce it slightly before adding, or add 1–2 tbsp cornstarch slurry near the end.
Is this soup gluten-free?
As written, no—it uses all-purpose flour. But it’s easily made gluten-free with cornstarch or a GF flour blend (use 2 tbsp cornstarch mixed with 2 tbsp cold water, added in the last 5 minutes of cooking).
Why is my soup too thin?
This usually happens if the pot was covered during simmering or if too much liquid was added. Simmer uncovered for longer, or mash a few potatoes directly in the pot to thicken naturally.
Can I add garlic?
Absolutely! Sauté 1–2 minced garlic cloves with the butter for 30 seconds before adding the vegetables for a subtle aromatic boost—just don’t let it burn.
Final Thoughts
Grandma’s potato soup is more than a recipe—it’s a hug in a bowl. In a world of overloaded food trends, this back-to-basics dish reminds us that true comfort often comes from simplicity, patience, and care. Whether you’re feeding your family on a rainy evening or seeking gentle nourishment during recovery, this soup delivers warmth, ease, and timeless flavor. Give it a try, and don’t be surprised if it becomes your go-to comfort food for years to come.For more inspiration, check out this Easy Crispy Garlic Chicken Noodles or explore more on Pinterest for your next meal idea!