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Who doesn’t love a good potato soup when you’re craving something warm and comforting? This timeless soup is perfect for any occasion, offering a blend of simplicity and deliciousness.
No beating around the bush with stories about my grandma’s childhood and how her grandmother taught this recipe to her and so on…. here’s the recipe!
Grandma’s Potato Soup
This potato soup recipe has been in my family for generations. The ingredients and instructions have slightly altered over the years, but the simplicity and delicious flavor have remained. With just a handful of ingredients and easy steps to take, this tasty soup is perfect for any occasion. Whether you're a seasoned cook or a beginner, you'll enjoy sharing this meal with friends or having it by yourself.
Equipment
- 1 medium or large soup pot
Ingredients
- 6 cups water
- 1 cup half and half
- 4 tbsp butter
- 5 kraft singles
- 7-8 russet potatoes peeled and sliced
- 1 carrot peeled and sliced
- 1 white onion finely chopped
- 2 stalks celery chopped
- salt and pepper to taste
Instructions
- Prepare all vegetables, place potatoes in separate container.
- Heat a large pot on the stove to medium, add butter.
- Stir in carrots, onion, and celery with a pinch of salt and pepper.
- Simmer for 10 minutes or until vegetables begin to soften.
- Stir in water, add sliced or chopped potatoes.
- Boil for 10-20 minutes, allow potatoes to fully soften.
- Stir in half and half, and another pinch of salt and pepper.
- Add in kraft singles, one at a time. Rip them into strips to turn to liquid faster.
- Stir, let simmer for 20 minutes.
- Salt and pepper to taste.
- Optional: add shredded cheese, bacon bits, parsley, or other toppings.
Notes
Feel free to put your own spin on this one, I’ve been making it for years. It goes great with a BLT or a salad. *Tip: The longer it cooks the more the potato pieces break apart and the thicker it becomes. *Tip: Amount of water needed is directly related to the size and amount of potatoes you use. Too much water and not enough potatoes, too soupy. Too much potatoes and not enough water, way too thick. That’s why I say about 6 cups for 7-8 small potatoes.
