Grandma’s Homemade Potato Soup - Organic Home Remedies

Grandma’s Homemade Potato Soup

You may believe that flavorful potato soup must be stacked with cheddar and bacon, however reconsider! There are far less difficult and unassuming formulas that are pressed with tasty flavors, are anything but difficult to make, and will please even the pickiest of eaters. Potatoes, onion, water, spread, and milk all work together to make a soothing formula that is adaptable and movable. Grandmother’s Homemade Potato Soup truly hits the spot for these cool, winter months. Remember that this formula is adaptable. Include pretty much of the diverse fixings relying upon your inclination or diet, and prepare for the ideal potato soup formula!

The Recipe

Presently, there’s nothing amiss with cheddar and bacon, so on the off chance that you totally love these two fixings in your potato soup, don’t hesitate to include them. In any case, simply recollect that a straightforward formula can be similarly delightful and since it’s cold and influenza season, it’s regularly less demanding on the stomach. Play around with the formula to arrive on your undisputed top choice taste.


  • 12 oz of evaporated milk
  • Water (to cover the potatoes)
  • 1/4 – 1/2 cup of butter
  • Black pepper and kosher salt
  • 3 tablespoons of all-purpose flour
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped sweet onions
  • 2 pounds of russet potatoes (cut in larger chunks, and peeled)
  • Green onion, herbs, bacon and cheese for a garnish


In an expansive bowl, hurl the stripped and hacked potatoes with the onion, celery, flour, salt, and pepper. Put aside and permit to sit for 10 minutes.

Dissolve wanted measure of spread in a soup pot or Dutch broiler. Once totally liquefied, add potato blend and mix to coat. Add enough water to totally cover the potatoes and convey to a full bubble. When bubbling, include the milk and mix, decrease to a stew, and cook revealed for 25 to 30 minutes, blending once in a while. Cook until potatoes, celery, and onions are delicate.

Add salt and pepper to taste. Keep cooking until the soup has achieved your ideal consistency and thickness. Enhancement each presenting with your ideal fixing and serve hot.


On the off chance that you want a smoother surface, utilize a drenching blender or potato masher to puree the potatoes. Try different things with various varieties, for example, cutting a pound of smoked ham or andouille sausage into 1-inch cuts, cooking, and afterward adding to the soup.

In case you’re utilizing a moment pot or an electronic weight cooker, think about these guidelines: Prepare the potatoes as educated above and let rest. Utilize the saute capacity to liquefy the spread before including the potato blend, at that point spread totally with water.

Blend in half of the milk, seal, and cook on high for 10 minutes. Brisk discharge and squash a portion of the potatoes whenever wanted, at that point blend in the rest of the milk. Include more water in the event that you’d like to disperse the consistency. Add salt and pepper to taste. Embellishment and serve hot.


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