Grandma Potato Soup Recipe

Grandma Potato Soup is the kind of comforting, heartwarming dish that can transport you back to simpler times. It’s not just a recipe-it’s a tradition, a memory, and a big bowl of love that warms your soul. Whether it’s chilly outside or you just need a good old-fashioned meal that makes you feel like you’re being wrapped up in a cozy blanket, this soup has got your back.

If you’ve never had the pleasure of tasting Grandma Potato Soup, imagine the creamy richness of potatoes, combined with the savory warmth of herbs, seasonings, and a good splash of cream or milk. It’s one of those timeless dishes that’s hard to forget. There’s something about the way the ingredients blend together that makes each spoonful feel like a hug from the inside.

And don’t worry if you’ve never made soup from scratch before-this recipe is simple, yet full of flavor. Let’s dive into the details of how to make your very own comforting bowl of Grandma Potato Soup!

Grandma Potato Soup Recipe

This Grandma Potato Soup recipe is one that’s been passed down through generations. Its simplicity and richness make it the perfect meal for any occasion, and its nostalgic flavors are hard to resist.

Ingredients Needed

Before we get into the cooking instructions, let’s make sure you’ve got everything you need. Here’s what you’ll want to gather:

• 6 large russet potatoes (or any potatoes you prefer, but russets tend to create the creamiest texture)
• 1 medium onion, chopped
• 3 cloves garlic, minced (because garlic just makes everything better)
• 4 cups chicken or vegetable broth (for a deeper, savory flavor, you can even use bone broth)
• 2 cups milk (whole milk will give you the richest flavor, but you can use any milk or dairy substitute if you prefer)
• 1/2 cup heavy cream (for that extra creamy texture)
• 1/4 cup butter (yes, butter-this is Grandma’s recipe, after all!)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (freshly ground, for an extra pop of flavor)
• 1 teaspoon dried thyme (this adds a lovely herbal note)
• 1 teaspoon dried rosemary (optional, but it adds a nice depth of flavor)
• Bacon bits (optional but highly recommended for that crispy, salty goodness)
• Chopped green onions or chives (for garnish)

Cooking Instructions

Now that you’ve got all your ingredients, let’s get cooking! The best part about this recipe is that it’s super easy, but tastes like it took a lot more effort than it actually does.

1. Prep The Potatoes

   • Peel the potatoes (if you prefer, you can leave the skins on for a bit of texture) and cut them into bite-sized cubes. The size doesn’t have to be perfect, but uniformity helps with even cooking.

2. Cook The Bacon (optional)

   • If you’re adding bacon, chop it into small pieces and fry it in a large soup pot over medium heat until crispy. Once done, remove it and set it aside to drain on paper towels. Keep the bacon drippings in the pot-this will add flavor to the soup.

3. Sauté The Onion And Garlic

   • In the same pot, add your chopped onion (and garlic if you didn’t use the bacon drippings). Sauté until the onions are soft and translucent, which should take about 5 minutes.

4. Cook The Potatoes

   • Add the cubed potatoes to the pot, stirring them into the onion and garlic mixture. Let them cook for about 5 minutes, stirring occasionally. This step helps bring out some extra flavor.

5. Add Broth And Simmer

   • Pour in the chicken or vegetable broth and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.

6. Mash The Potatoes

   • Using a potato masher, mash the potatoes right in the pot. You can mash them until smooth or leave them a little chunky, depending on your preference. This step gives the soup that creamy, thick texture.

7. Add Milk And Cream

   • Stir in the milk and heavy cream. Keep stirring to combine everything into a silky smooth soup. Let it simmer for another 5-10 minutes, but don’t let it come to a full boil again, as it may cause the milk to curdle.

8. Season

   • Add the salt, pepper, thyme, and rosemary. Taste and adjust the seasonings as needed. If you like a little extra kick, a dash of cayenne pepper can add some warmth.

9. Serve

   • Ladle the soup into bowls and garnish with the crispy bacon, chopped green onions or chives, and maybe a little extra cracked pepper on top.

Ingredient Insights

Let’s take a moment to talk about some of the key ingredients and why they make this soup so special.

• Russet Potatoes: These potatoes are perfect for soups because they have a starchy texture that breaks down and creates a creamy consistency when cooked. They also absorb flavors really well, making them ideal for a hearty soup.
• Heavy Cream: This adds richness and smoothness to the soup, giving it that velvety texture you just can’t get with milk alone. It also enhances the natural sweetness of the potatoes.
• Bacon Bits: Bacon adds a savory, smoky flavor that’s the perfect contrast to the creaminess of the soup. It gives each bite that little pop of crunch and saltiness.
• Thyme and Rosemary: These herbs bring a layer of aromatic flavor that balances out the richness of the potatoes and cream. Thyme is earthy, while rosemary adds a touch of piney sharpness.

Expert Tips

If you want to elevate this Grandma Potato Soup even further, here are some pro tips to make sure it’s as perfect as possible:

• Don’t Overboil the Potatoes: When boiling your potatoes, keep an eye on them so they don’t break down too much. You want them soft but still holding their shape, especially if you like a bit of texture in your soup.
• Use a Potato Masher Instead of a Blender: A blender can make the soup too smooth and take away that rustic feel. A potato masher will give you more control and allow you to leave some chunks for texture.
• Don’t Skip the Bacon Drippings: If you’re using bacon, don’t discard the drippings. It adds a depth of flavor that’s hard to beat. Just be sure to watch the heat so it doesn’t burn.
• Make It Ahead: This soup tastes even better the next day, so feel free to make a big batch and store it in the fridge. Just reheat slowly on the stove, adding a little extra milk or cream if it thickens up too much.

Recipe Variations

There’s a lot of room for creativity when it comes to potato soup. Here are some variations to switch things up or make it fit your dietary needs:

• Vegan Version: Use plant-based butter, non-dairy milk (like almond or oat milk), and skip the bacon. You can use vegan bacon or crispy chickpeas as a topping for that salty crunch.
• Cheesy Potato Soup: Add shredded cheddar cheese to the soup for a cheesy, gooey version. Stir in about 1-2 cups of cheese after adding the milk and cream for a melty, delicious twist.
• Spicy Potato Soup: If you like a little heat, add diced jalapeños, a pinch of cayenne pepper, or some red pepper flakes. You can also top the soup with a drizzle of hot sauce for an extra kick.
• Leek and Potato Soup: If you want to give it a slightly different flavor profile, swap the onion for leeks. They bring a delicate, mild sweetness that works beautifully with potatoes.

Final Words

Grandma Potato Soup is the perfect dish to serve when you’re craving something hearty and comforting. It’s a crowd-pleaser that’s easy to make, but it feels like you’ve spent hours in the kitchen, which is always a win in my book.

The beauty of this recipe is that it’s highly customizable, so whether you like it extra creamy, cheesy, or with a bit of a spicy twist, you can make it your own. And, as with all great comfort food, it’s best enjoyed with loved ones, whether gathered around the dinner table or shared on a cozy evening with a good movie.