Back before there were things like Cheesy Potato Soup with Bacon and Loaded Baked Potato Soup, there was Grandma’s Potato Soup. Simple, unassuming, not much more than potatoes, onion, water, butter and milk, really, but so very good and comforting. I had about a half dozen potatoes to use up and The Cajun was still having a tender stomach from a bout with the flu, so I peeled those babies and threw them in a pot. The amount of butter here is just a suggestion. You can use more or less at your own discretion as your diet will allow you. Unless you’re not feeling good – then just throw caution to the wind.
Here’s how to make this wonderful soup. As always, the full recipe text with measurements, instructions and a printable document are located past the step by step pictures, along with some variations if you like ham, bacon, cheese and such. Just keep scrolling past the pictures below!
2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup of chopped sweet onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 cup (1/2 to 1 stick) salted butter
Water to cover
1 (12 ounces) can evaporate milk
Shredded cheese, for garnish, optional
Toss the potatoes with the onion, celery, flour and salt, and pepper; set aside for about 10 minutes.
Meanwhile, melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. Taste, adjust salt and pepper and continue cooking on simmer, uncovered until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.
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