Sometimes the best recipes are the ones that have been passed down for generations. Grandmother’s Potato Soup is a simple, no-frills meal that relies on humble ingredients and time-honored techniques. There are no cans of condensed soup here—just potatoes, onions, celery, and a creamy broth thickened with a homemade roux.
It tastes like pure nostalgia. The texture is creamy but rustic, with tender chunks of potato that melt in your mouth. It is affordable, filling, and perfect for those nights when you crave something wholesome and warm.
Why You’ll Love This Recipe
Pantry Staples
You likely have everything you need in your kitchen right now: potatoes, flour, butter, milk, and broth. It’s the ultimate backup dinner that feels special.
Soul-Warming
It’s not spicy or fancy; it’s just good, honest food. If you are looking for a soup with a bit more kick, try the Spicy Cajun Potato Soup for a different take on this classic.
Ingredients
- 5 cups Russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 4 tbsp butter
- 1/3 cup flour
- 4 cups chicken broth
- 2 cups milk
Instructions
- Sauté onion and celery in butter.
- Stir in flour to make roux.
- Whisk in broth and milk. Add potatoes.
- Cook 20-25 mins until tender.
- Mash partially to thicken. Season and serve.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Russet Potatoes (peeled and diced). Butter and Flour (for the roux). Chicken Broth. Whole Milk. Celery and Onion (aromatics). Salt and Pepper.
Smart Substitutions
Half-and-half makes it richer. Vegetable broth makes it vegetarian. You can add ham or bacon, but Grandma’s version was often meatless or just used bacon grease for flavor.
Step-by-Step Instructions
Prep Phase
Peel and cube potatoes. Finely chop onion and celery.
Cooking Phase
Melt butter in a soup pot. Sauté onion and celery until soft (don’t brown). Stir in flour to coat veggies. Cook 1 minute. Gradually whisk in broth and milk. Add potatoes. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until potatoes are falling-apart tender.
Pro Tips for Perfect Results
Technique Secrets
The “partial mash.” Once cooked, use a potato masher right in the pot to crush about 1/3 of the potatoes. This creates a thick, chowder-like consistency without needing cornstarch.
Common Mistakes to Avoid
Under-salting. Potatoes soak up salt, so taste frequently.
Serving Ideas & Pairings
Presentation & Plating
Serve in a mug or bowl with a pat of butter on top and fresh parsley.
Pairing Suggestions
Saltine crackers or fresh crusty bread are mandatory for dipping.
Frequently Asked Questions
Q1? Can I freeze it?
Dairy-based soups can separate. Better to keep in the fridge (4 days).
Q2? Why Russet potatoes?
They have high starch content which thickens the soup naturally. Waxier potatoes (like reds) won’t break down as well.
Q3? Can I add carrots?
Yes, add diced carrots with the onions for extra color.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 14g |
| Saturated Fat | 9g |
| Cholesterol | 40mg |
| Sodium | 800mg |
| Carbohydrates | 40g |
| Dietary Fiber | 3g |
| Protein | 8g |
Conclusion
Grandmother’s Potato Soup is culinary comfort. It reminds us that good food doesn’t have to be complicated to be delicious.
