, , ,


Grandma’s Homemade Potato Soup


Advertisements

Prep time: 10 min
Cook time: 30 min
Yield: About 4 servings

Ingredients

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 ounce) can evaporated milk

Shredded cheese, for garnish, optional

Instructions

Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.

You May Like  Creamy Cornbread Casserole

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.

Print Friendly, PDF & Email
(Visited 13 times, 2 visits today)