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Grandma’s Potato Soup – sometimes there is nothing better than a steaming hot pot of soup.

Home made potato soup is so comforting and perfect when you are trying to capture some of those familiar feelings of childhood.  Potatoes, milk, and other fresh vegetables make for a delightful pot of soup.

bowl of potato soup

Grandma’s Potato Soup

Grandma's Potato Soup

  • Author:
  • Recipe Type: Reader's Recipes, Soup Recipes
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Serves: 8
Grandma's Potato Soup

Potato soup is something that is best when made from scratch.

Ingredients

  • 4 potatoes (Idaho or Russet potatoes are recommended) (This is a total of 5 potatoes)
  • 1 potato for the pot
  • 1 large can evaporated milk (at least 15 ounces)
  • Whole Milk
  • 1 stick unsalted butter
  • 1 celery stalk (no leaves), chopped
  • 1 medium to large onion, peeled & quartered
  • 1 tablespoon garlic juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon finely ground black pepper

Instructions

Peel and chop potatoes into bite-sized chunks and place into medium-sized stock pot. Add evaporated milk and fill up empty can with each whole milk and water. Add stick of 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.

The flavor of potato soup is enhanced by any buttered sweet roll or dinner roll.

Thanks to hyjinx for sharing this recipe.

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  • Tuscan Italian

    Garlic juice?? Never heard of it. Do u mean diced garlic?

    • Stephanie Manley

      Some places sell garlic juice. You can substitute for chopped garlic, I would add about a teaspoon or more depending upon your personnel preference.

  • Mrs.Bryson

    Just like my grandmas <3

  • Anonymous

    Love that whole stick of butter – just like mine. I use green onions and always put in a couple of bay leaves. Yum

  • Jofam

    I cooked this soup tonight! My husband just had stomach surgery so can only eat liquids at this point. I would like to know the calorie content, if available. Very good soup!

  • Dan

    Well let me share my experience with this soup.

    In a nutshell I put all the ingredients in the pot. Cooked at high until the mixture started to get hot and them changed to low and let it cook for a while (around 60 minutes).

    The whole potato in the pot works to help you to know when the soup is ready. When the whole potato is soft and breaks apart the soup is ready to eat.

    I added some bacon bits to it. I have to add some salt to taste in my bowl and a sprinkle of Kraft Three Cheese Blend on top. It tasted good.

    I live alone and was saving some of the soup when I noted a layer of oil on top of the tupperware. This is definitely not a low fat food.

  • http://Website(optional) Molly

    How long does it normally take to get the potatoes soft? Is this something that can sit all day or only an hour?

  • http://anotherdayattheshadyrest.blogspot.com Kyla

    if it helps, that’s how all the women in my family – mom plus aunt, plus grandmas on both sides – calculated how many potatoes for soup or mashed. You counted the number of people you were serving, assigned one potato each, “plus one for the pot;” i.e. just a smidgen more to make sure you had enough but not too much. You don’t put it in whole, it’s prepared along with the other potatoes. it’s just an aid to figuring out how much to make. For instance, I have three people coming for dinner, plus myself and my spouse. That’s five people, so I’d fix mashed potatoes with six potatoes – one for each of the five people eating plus one for the pot.

  • Steve

    I assume the onion goes in with the rest of the celery, garlic juice salt and pepper?
    I have updated this recipe for additional clarity ~stephanie

  • Beverly

    I’m still confused about the 1 potato for the pot?

    Beverly, I am sorry this may have been confusing. Someone’s Grandma wrote this, and I can’t ask her why she wrote it that way anymore. Can you think of it as a total of 5 potatoes for this recipe? ~Stephanie

  • http://www.copykat.com Anonymous

    what kind of potatos, some soak up juice and get grainy and break down.

    • http://www.copykat.com Stephanie

      What a wonderful question, you are so right some potatoes aren’t good for making potato soup with. My grandmother used idaho or russet potatoes. I’ll be sure to update the recipe!
      Thanks,
      Stephanie

  • Sherry

    What is the purpose of one whole potato in the pot? Just curious because it never gave any instructions on when to put it in the pot.