Grandma's Potato Soup
User Reviews
4.8
Grandma's Potato Soup
Description
This potato soup combines peeled and chopped russet potatoes cooked gently with evaporated milk, whole milk, and water, enriched with butter and the flavors of chopped celery, onions, and garlic juice. The slow simmering tenderizes the potatoes while infusing them with the aromatics. Using evaporated milk adds creaminess without heavy cream.
The soup should not be boiled to maintain a smooth texture and prevent separation. Seasoned with sea salt and finely ground black pepper, the flavor is mild and well-balanced. It can be served topped with fresh or dried herbs, cheese, or crumbled cooked bacon to add textural contrast and depth.
This recipe is versatile for serving warm during cooler months or chilled as vichyssoise in summer. It stores well for several days and pairs well with buttered sweet or dinner rolls, enhancing the meal.
Ingredients
- 4 russet potato Idaho or Russet potatoes are recommended) (This is a total of 5 potatoes
- 1 potato for the pot
- 15 ounces evaporated milk
- 15 ounces milk whole
- 15 ounces water
- 4 ounces butter unsalted
- 1 celery stalk chopped
- 1 onion chopped
- 1 tablespoon garlic juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper finely ground
Instructions
- Peel and chop 4 potatoes into bite-sized chunks and place into a medium-sized stockpot. Place the 1 peeled potato into the pot.
- Add evaporated milk and fill up empty can with each whole milk and water.
- Add butter, allow to melt. Add chopped celery, onion, chopped garlic, sea salt, and pepper.
- Stir until well blended.
- Cook on low or simmer until potatoes are soft.
- DO NOT allow soup to boil.
- If desired top with fresh or dried herbs, cheese, crumbled cooked bacon.
Notes
- Use only fresh, unblemished russet potatoes without green spots to ensure proper flavor and texture.
- This soup improves if consumed after 2 to 3 days of refrigeration, allowing flavors to meld.
- Serve cold in summer for a vichyssoise-style dish.
- Enhance the soup by topping with fresh or dried herbs, cheese, or cooked crumbled bacon.
- Pair with buttered sweet rolls or dinner rolls to complement the soup’s mild flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 45mg | 15% |
| Sodium | 361mg | 15% |
| Potassium | 760mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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