Welcome, Grandma Maggie here with a Potato Soup Recipe I am sure you will enjoy. I know I did when my Grannie Eli would make it. It is one of those “stick to your ribs” type of soup. It is a quick recipe that only takes around 5 minutes prep time and 30 minutes to cook.
When I was growing up I was rather a “Tom Boy”; but, I also loved spending time in the kitchen with my Grannie Eli when she was cooking. That is where I got most of me recipes, watching and helping her prepare meals for the family. At first my job in the kitchen helping Grannie Eli was peeling the potatos and then as I grew, I would be allowed to handle the knife and cutting up the potatos. All the time, she would tell me stories of her as she grew up durng the Depression.
My Grannie Eli’s Potato Soup recipe makes an old-fashioned, rich, easy, and comforting soup recipe. It is made with only 5 ingredients and no heavy cream!
PREP TIME 5 MINS
COOK TIME 30 MINS
SERVINGS 8
Ingredients
- 2 pounds (about 6 medium) Russet potatoes scrubbed, peeled, and chopped water
- 3 cups whole milk or 2%
- 4 tablespoons butter or butter subsitute
- salt and pepper to taste
Grandma Eli and Grandpa Henry has a farm where they raised chickens and had a graden. Things were hard during the Depression, but living on a farm made things a little easier. You had a ready supply of eggs and vegetables and they would trade honey with the neighbors for fresh whole milk. Grandpa Henry had several bee hives where he harvested honey and rented to neighboring farms. Those Bee Hives scraied me and I gave them a wide birth.
I think that Grannie Eli’s Potato Soup was extra special and tasty great because everything was hand grown. Fruit of your labor type thing. Yes, Grannie Eli actually chrunned her own butter in a butter churn. I remember numerous times when a would seat on the porch taking turns working the butter churn. It was hard work but it made the best butter you ever tasted.
Instructions
- Cover potatoes with water in a large soup pot.
- Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain.
- Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
- Remove from heat and ladle into soup bowls.
- Serve with salt and pepper to taste.
Dairy-Free Version Potato Soup
To make this soup dairy-free, simply replace the milk and butter called for in the recipe with dairy-free substitutes. A delicious option for dairy-free milk for this soup is coconut milk. You should avoid Soymilks and Chasewmilks as they do not promote good health. As for the butter, there are plant-based butters readily available.
Grannie’s Creamy Potato Soup Recipe
Grannie’s Potato Soup was verisital where it was a soup that went with other foods or simply the soup was the entire meal with some bread. When the soup was the entire meal, Grannie would thicken up the texture of the soup and make it creamy.
There are several ways that you can thicken up the soup.
- Flour and Water – mix a little bit of flour with water. When the flour is mixed with water, slowly pour it into the soup a little bit at a time while you are stirring the soup.
- Corn Strach and Water – use the same method as Flour and Water. It is the strach that actually thickens up the soup.
- Use a Whisk or Blender – the parts of the potatos that break off will spread scrath through out the soup.
Response Magic