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