Grandma’s Potato Soup: 4 Steps to Delicious Comfort

Is there anything more comforting than a big bowl of soup on a chilly day? I seriously doubt it! And you know what my absolute fave is? Potato soup! This isn’t just any potato soup; it’s the creamiest, easiest potato soup you’ll ever make, ready in under an hour. Seriously! It’s my go-to when I need something warm and filling, fast.

I remember my grandma used to make potato soup whenever we visited. The whole house would smell amazing! She never used a recipe, just tossed things in. I’ve been trying to recreate that magic ever since and think I’ve finally nailed it. I’ve even added my own little spin – a secret ingredient that makes it extra luscious. Get ready for potato soup perfection!

Why You’ll Love This Potato Soup Recipe

Okay, so why should you try *this* potato soup recipe? Well, let me tell you! First off, it’s seriously quick. We’re talking from zero to simmering in, like, no time! Plus, it’s unbelievably creamy – even my picky eaters gobble it up! And the flavor? Total comfort food vibes. Mmm!

But that’s not all! It’s also super budget-friendly (we love that, right?) and crazy easy to customize. Add what *you* like! Trust me; this potato soup recipe is a winner.

Ingredients for the Best Potato Soup

Alright, let’s talk ingredients! For the *best* potato soup, you’ll need:

• 6 medium potatoes, peeled and cubed. Russets work great, but Yukon Golds are amazing too!
• 4 cups chicken broth. I like low-sodium so I can control the salt.
• 1 cup milk. Whole milk makes it richer, but 2% is fine!
• 1/2 cup butter. Real butter, please! Makes all the difference.
• 1/4 cup all-purpose flour. This helps thicken things up.
• 1 teaspoon salt. Or more, to taste!
• 1/2 teaspoon black pepper. Freshly ground is the way to go, trust me.
• 1/4 cup chopped green onions, for garnish. Because presentation matters!

I swear, these simple ingredients make magic together!

How to Make Creamy Potato Soup: Step-by-Step Instructions

Okay, here’s the secret to making seriously creamy potato soup. Don’t worry; it’s super easy, I promise!

1. First, grab your potatoes – those 6 medium ones, peeled and cubed, remember? Plop ’em into a large pot with the 4 cups of chicken broth. Crank up the heat and bring it to a boil. Then, once it’s boiling, turn it down to low and let it simmer for about 15-20 minutes. You’ll know they’re ready when they’re fork-tender.
2. While the potatoes are doing their thing, let’s make the magic sauce! In a separate saucepan, melt that 1/2 cup of glorious butter over medium heat. Once it’s melted, whisk in the 1/4 cup of flour until it’s all smooth. We don’t want any lumps! Gradually whisk in the 1 cup of milk – slow and steady wins the race here! Keep whisking until it’s smooth and thickened. It should coat the back of a spoon.
3. Alright, potatoes should be ready! Pour that dreamy milk mixture into the pot with the potatoes. Stir in the 1 teaspoon of salt and 1/2 teaspoon of pepper. Give it a good stir!
4. Now, just let it simmer for another 5 minutes, stirring occasionally. This lets all the flavors meld together. Mmm! Careful, it can splatter a bit!
5. Last but not least, ladle that creamy goodness into bowls and garnish with the 1/4 cup of chopped green onions. And… ta-da! You’ve got yourself a bowl of pure potato soup heaven!

Tips for the Perfect Potato Soup

Want to take your potato soup game to the next level? Here are my top secrets!

• For a thicker soup, mash some of the potatoes right in the pot before you add the milk mixture. A potato masher works great, but even a fork will do in a pinch!
• Don’t overcook those potatoes! Mushy soup is sad soup. You want them fork-tender, not falling apart.
• Use good quality chicken broth! It makes a *huge* difference in the flavor. The cheap stuff just doesn’t cut it.
• My personal trick? A tiny pinch of nutmeg! Trust me on this one; it adds a warm, subtle something-something that’ll have everyone asking for your secret.

Variations for Your Potato Soup

Okay, so you’ve got the basic potato soup down. Now let’s get crazy and mix things up! My favorite thing about this recipe is how easy it is to customize. Seriously, the possibilities are endless!

First up: cheese! Who doesn’t love cheese? Cheddar is a classic, but pepper jack gives it a nice kick. Just stir it in at the end until it’s melted and gooey. Yum!

Or, how about switching up the herbs and spices? A little dried thyme or rosemary can add a whole new dimension. And for my vegan friends, don’t worry, I got you! Just swap the milk and butter for plant-based versions. Easy peasy!

Serving Suggestions for Potato Soup

So, you’ve got a steaming bowl of potato soup… Now what? Well, let me tell you, it’s pretty amazing on its own, but a few tasty additions can make it even better!

First things first: crusty bread! Seriously, you *need* something to soak up all that creamy goodness. A side salad is also a great choice to add a little freshness and balance to the meal. And of course, a sprinkle of bacon bits or a dollop of sour cream never hurt anyone, right?

Honestly, just thinking about it makes my mouth water!

Frequently Asked Questions About Potato Soup

Got questions about potato soup? I’ve got answers! Here are some of the most common things people ask me about this recipe.

Can I freeze potato soup?

Okay, so this is a tricky one. Technically, yes, you *can* freeze potato soup. But! And it’s a big “but”! The texture might change a bit. Dairy doesn’t always freeze well, so it can get a little grainy. If you’re gonna do it, let it cool completely first, then store it in an airtight container. When you thaw it, reheat it gently and maybe add a splash of milk to smooth it out. Or, hey, why not try my detox cabbage soup instead? It freezes great!

How long does potato soup last in the fridge?

Good news! Potato soup keeps really well in the fridge. It’ll be good for about 3-4 days. Just make sure you store it in an airtight container. It might thicken up a bit, but that’s easily fixed with a little milk or broth when you reheat it.

Can I use a different type of potato?

Absolutely! Russets are my go-to because they’re cheap and readily available, but Yukon Golds are amazing too! They have a naturally buttery flavor that’s just divine in potato soup. Red potatoes work as well but won’t get quite as soft. Honestly, experiment and see what you like best!

Can I make potato soup in a slow cooker?

You bet! Just toss the potatoes and broth in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender. Then, make the butter/flour/milk mixture on the stovetop and stir it in before serving. Easy peasy!

Nutritional Information for Potato Soup

Okay, a quick note about nutrition! Just so you know, the nutritional information for this potato soup can vary a *lot*. It all depends on the exact ingredients and brands you use. So, the numbers I’ve given aren’t a precise guarantee, okay?

Enjoy Your Homemade Potato Soup

Alright, my friend, you’ve officially conquered potato soup! I really hope you love it as much as I do. Now, don’t be shy – give this recipe a rating and leave a comment below to let me know what you think. And hey, if you’re feeling generous, share it with your friends on social media! The more potato soup lovers, the merrier!

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