Grandma’s Homemade Potato Soup is the ultimate comfort food, filled with tender potatoes, creamy broth, and simple ingredients that come together for a rich, hearty meal. Perfect for chilly days or when you need a warm, nostalgic dish, this soup is easy to make and full of love and flavor.
Why You’ll Love This Recipe
- Classic Comfort Food: Simple, wholesome ingredients just like Grandma used to make.
- Easy to Customize: Add bacon, cheese, or your favorite herbs.
- Quick and Easy: Ready in under an hour.
- Budget-Friendly: Made with pantry staples and inexpensive ingredients.
- Family Favorite: A recipe that everyone will love and cherish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Russet or Yukon Gold), peeled and diced
- Onion, finely chopped
- Celery, finely chopped (optional)
- Garlic, minced
- Chicken broth (or vegetable broth for vegetarian)
- Milk
- Heavy cream (optional, for extra creaminess)
- Butter
- All-purpose flour
- Salt and pepper
- Optional garnishes: shredded cheese, green onions, crumbled bacon
Directions
Cook the Base:
- Sauté Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and celery, and cook until softened, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Thicken the Soup:
- Make a Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden and bubbly. Gradually whisk in the milk, stirring constantly, until thickened.
- Combine: Add the roux to the pot of soup, stirring well to combine. Simmer for another 5-10 minutes to thicken the soup.
Blend (Optional):
- Blend for Creaminess: For a smoother soup, use an immersion blender to blend part of the soup directly in the pot, or transfer a portion to a blender. Leave some chunks of potato for texture.
Season and Serve:
- Season: Stir in heavy cream (if using) and season with salt and pepper to taste.
- Serve: Ladle into bowls and top with your favorite garnishes, like shredded cheese, green onions, or crumbled bacon.
Servings and Timing
- Servings: Serves 6-8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Loaded Potato Soup: Add crispy bacon, shredded cheese, and sour cream for a loaded potato flavor.
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Herb Infusion: Add fresh thyme or parsley for an herby touch.
- Chunky Style: Skip blending for a rustic, chunky soup.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for some heat.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a saucepan over low heat, stirring occasionally, or in the microwave. Add a splash of milk or broth if the soup thickens too much.
- Freezing: Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
What’s the best type of potato for soup?
Russet potatoes are ideal for their starchiness, but Yukon Gold potatoes offer a creamier texture.
Can I make this soup dairy-free?
Yes, substitute milk and cream with unsweetened almond or oat milk and use olive oil instead of butter.
How do I avoid lumpy soup?
Whisk the roux thoroughly before adding it to the soup, and stir constantly to ensure smooth blending.
Can I make this soup in a slow cooker?
Yes, add all ingredients (except milk, flour, and butter) to the slow cooker and cook on low for 6-8 hours. Stir in a slurry of milk and flour before serving to thicken.
How do I make the soup richer?
Add a splash of heavy cream, sour cream, or grated cheese for extra richness.
Can I add meat to this soup?
Yes, cooked ham, sausage, or shredded chicken make great additions.
What’s the best way to blend the soup?
An immersion blender is the easiest, but you can also transfer batches to a blender.
Can I add other vegetables?
Yes, carrots, leeks, or corn can be added for additional flavor and texture.
How do I prevent the milk from curdling?
Use whole milk or cream and avoid boiling the soup after adding the dairy.
What sides pair well with this soup?
Serve with crusty bread, garlic toast, or a fresh green salad for a complete meal.
Conclusion
Grandma’s Homemade Potato Soup is the ultimate bowl of warmth and nostalgia. With its creamy base, tender potatoes, and rich flavors, this soup is a timeless classic that’s easy to customize and enjoy. Perfect for any season, it’s a comforting dish that will quickly become a family favorite. Ladle up a bowl, add your favorite toppings, and savor the cozy, homemade goodness!
PrintGrandma’s Homemade Potato Soup
Grandma’s Homemade Potato Soup is a comforting, creamy classic. Made with simple ingredients like potatoes, onions, and milk, this hearty soup is perfect for chilly days and evokes memories of cozy family meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 medium potatoes (about 2 lbs / 900 g), peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup (240 ml) milk (or half-and-half for extra creaminess)
- 2 tablespoons unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Optional toppings:
- Cooked and crumbled bacon
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
Instructions
Step 1: Cook the potatoes
- In a large pot, combine the diced potatoes, chopped onion, garlic, and chicken or vegetable broth.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 2: Make the roux
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
- Gradually whisk in the milk, continuing to stir until the mixture thickens slightly. Remove from heat.
Step 3: Blend and thicken the soup
- Use a potato masher to partially mash the cooked potatoes in the pot, leaving some chunks for texture. For a smoother soup, blend a portion of the mixture using an immersion blender or standard blender.
- Stir the roux into the soup, mixing well. Add salt, pepper, and smoked paprika (if using). Cook for another 5-10 minutes, stirring occasionally, until the soup thickens to your desired consistency.
Step 4: Serve
- Ladle the soup into bowls and garnish with your favorite toppings, such as bacon, cheese, green onions, or sour cream. Serve warm with crusty bread or crackers.
Notes
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This soup can be frozen, but the texture may change slightly due to the milk. Thaw overnight in the refrigerator and reheat slowly.
- Variations: Add diced celery or carrots for extra veggies, or stir in cooked ham or sausage for added protein.