Grandmother’s Potato Soup Recipe

Short, Catchy Intro

So you are craving something cozy but do not want to wrestle a gourmet recipe into submission? Same. This potato soup is the kind of thing grandmas make without measuring cups or judging you for wearing pajamas at noon. It warms your belly, comforts your soul, and hides vegetables like a culinary magician. Ready to make something simple and ridiculously satisfying?

Why This Recipe is Awesome

Why is this soup a winner? Because it hits all the comfort food sweet spots. It is creamy, hearty, and forgiving. Burnt it a little? Toss in an extra potato and call it rustic. Forgot the fancy stock? No biggie. This recipe is idiot proof and cozy AF. FYI I tested it on multiple moods and moods surrendered.

Also, want a slow cooker option? Try this slow cooker version if you prefer to let your slow cooker do the heavy lifting. Seriously, toss it in, go play, come back to dinner.

Ingredients You’ll Need

• 4 large potatoes, peeled and cut into 1 inch cubes. Russets or Yukon Gold work great.
• 1 medium onion, finely chopped. Keep it real, not tiny confetti.
• 2 cloves garlic, minced. Or three if you like living dangerously.
• 3 tablespoons butter. Salted is fine.
• 3 tablespoons all purpose flour. This thickens the soup, not your drama.
• 4 cups chicken or vegetable stock. Use what you have.
• 1 1/2 cups whole milk. Cream will make it richer if you want to splurge.
• 1 cup shredded cheddar cheese. Sharp if you like attitude.
• 6 slices bacon, cooked and chopped. Optional but do not skip without tears.
• 1/2 cup sour cream. Adds tang and softness.
• Salt and pepper to taste. Don’t be shy.
• 2 green onions, thinly sliced for garnish. Or chives if you feel fancy.
• Optional: a pinch of smoked paprika or a few dashes of hot sauce for attitude.

Step-by-Step Instructions

1. Prep the potatoes and onion. Peel and cube the potatoes. Chop the onion and mince the garlic. Keep everything within arm reach.
2. Cook the bacon. Fry bacon until crispy in a large pot. Transfer to a plate with paper towels. Save 1 tablespoon bacon fat in the pot for flavor or discard for a cleaner start.
3. Sauté the aromatics. Melt butter in the pot over medium heat. Add chopped onion and cook 4 to 5 minutes until soft. Add garlic and cook 30 seconds until fragrant.
4. Make a roux. Sprinkle flour over the onions and stir constantly for about 1 minute to cook the raw taste out. This is your thickening magic.
5. Add stock and potatoes. Gradually whisk in the stock to avoid lumps. Add the cubed potatoes and bring to a simmer.
6. Simmer until tender. Cook the potatoes for about 12 to 15 minutes until fork tender. Stir occasionally so nothing sticks.
7. Mash some potatoes. Use a potato masher or the back of a spoon to mash a portion of potatoes in the pot. Leave some chunks for texture. This gives creamy body without a blender.
8. Stir in milk and cheese. Lower heat to medium low. Add milk, shredded cheddar, and sour cream. Stir until the cheese melts and the soup looks silky.
9. Season to taste. Add salt, pepper, and smoked paprika or hot sauce if using. Taste and adjust.
10. Finish and serve. Serve hot topped with crumbled bacon, green onions, and an extra sprinkle of cheese. Eat immediately or hide leftovers in the fridge and rediscover joy the next day.

Common Mistakes to Avoid

• Undercooking the potatoes. Crunchy potato in soup equals sad sad face. Cook until fork tender.
• Skipping the roux. Flour and butter matter. Skip them and your soup will be a thin disappointment.
• Boiling milk. Heat milk gently. If you boil it, it can separate and make the texture weird.
• Over blending. If you blend the whole pot smooth you lose all the lovely potato texture. Mash some, leave some.
• Forgetting to taste. Salt and pepper fix almost everything. Taste before serving.

Alternatives & Substitutions

• No bacon? Use smoked paprika and a little olive oil for that smoky vibe. I mean, bacon helps, but the world keeps spinning without it.
• Dairy free? Swap milk and sour cream for unsweetened oat milk and dairy free sour cream. The texture will change, but the comfort remains.
• Want it thicker? Add another tablespoon of flour when you make the roux or mash more potatoes.
• Want it lighter? Use low fat milk or extra vegetable stock. Your jeans will thank you.
• Cheese swap? Gruyere or Monterey Jack work nicely. Sharp cheddar delivers classic boldness.
• Short on time? Cut potatoes smaller for faster cooking, or check out the slow cooker idea above if you like hands off.

FAQ (Frequently Asked Questions)

1. Can I make this soup ahead of time?
   Absolutely. Make it fully, cool it, and refrigerate for up to 3 days. Reheat gently on the stove, adding a splash of milk if it thickened too much.

2. Can I freeze potato soup?
   Yes and no. You can freeze it, but dairy can change texture after freezing. Freeze without sour cream and add it fresh when reheating for best results.

3. Do I have to peel the potatoes?
   Nope. If you like rustic texture and a little extra fiber, leave the skins on. Just scrub them clean.

4. Can I use instant potatoes to thicken it?
   Why would you? Kidding, you can in a pinch. Real mashed potatoes from actual spuds taste better, IMO.

5. Is there a vegetarian version?
   Totally. Use vegetable stock and skip the bacon. Add roasted mushrooms for a savory boost.

6. Can I use heavy cream instead of milk?
   Yes. Heavy cream makes it richer and more decadent. If you want to impress or comfort someone hard, use cream.

7. How do I fix a too salty soup?
   Add more potatoes, a splash of milk, or a peeled raw potato simmered briefly to absorb salt. It helps.

Final Thoughts

You did it. You made a pot of potato soup that could calm a storm and feed a small crowd. This recipe keeps things simple so you can focus on the important parts of life like couch territory and dessert logistics. Pro tip Serve with crusty bread or cornbread and watch how fast it vanishes. Now go impress someone or just eat the whole pot yourself. You earned it.

Conclusion

If you want more variations or classic takes to compare notes with, check out these friendly guides from other kitchens. For a tried and true classic try this Grandmother’s Potato Soup Recipe from Add a Pinch at Grandmother’s Potato Soup Recipe – Add a Pinch. If you like Southern comfort, take a look at Grandma’s Homemade Potato Soup – Deep South Dish. For an old fashioned simple version try Old-Fashioned Potato Soup Recipe – My Homemade Roots. And if you love the classic homestyle approach check out Old Fashioned Potato Soup – Barefeet in the Kitchen.

Enjoy the soup and remember to lick the spoon.

Cozy Potato Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian (can be made vegan)

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Description

A creamy and hearty potato soup that warms your belly and comforts your soul, easy to make and perfect for any mood.

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Ingredients

Scale 1x2x3x

• 4 large potatoes, peeled and cut into 1 inch cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 4 cups chicken or vegetable stock
• 1 1/2 cups whole milk
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and chopped (optional)
• 1/2 cup sour cream
• Salt and pepper to taste
• 2 green onions, thinly sliced for garnish
• Optional: a pinch of smoked paprika or a few dashes of hot sauce

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Instructions

1. Prep the potatoes and onion: Peel and cube the potatoes, chop the onion, and mince the garlic.
2. Cook the bacon: Fry bacon until crispy in a large pot. Transfer to a plate, saving 1 tablespoon bacon fat in the pot.
3. Sauté the aromatics: Melt butter in the pot over medium heat, add onion, and cook for 4-5 minutes. Add garlic and cook for another 30 seconds.
4. Make a roux: Sprinkle flour over the onions and stir constantly for about 1 minute.
5. Add stock and potatoes: Gradually whisk in the stock, add potatoes, and bring to a simmer.
6. Simmer until tender: Cook the potatoes for 12-15 minutes until fork tender, stirring occasionally.
7. Mash some potatoes: Use a potato masher to mash part of the potatoes in the pot, leaving some chunks.
8. Stir in milk and cheese: Lower heat, add milk, cheddar, and sour cream. Stir until cheese melts.
9. Season to taste: Add salt, pepper, and optional ingredients.
10. Finish and serve: Serve hot topped with bacon, green onions, and extra cheese.

Notes

Feel free to customize the recipe by omitting bacon or using dairy-free alternatives. This soup can be prepared ahead of time and also freezes well without sour cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 50mg

Keywords: potato soup, easy soup, comfort food, cozy recipe