Grandmother's Potato Soup Recipe

Grandmother's Potato Soup Recipe

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 6 servings Category: LUNCH Cuisine: American Diet: Vegetarian (can be made vegan)

Ingredients

  • 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

  1. 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.