Grandma's Old-fashioned Potato Soup Recipe Has 6 Ingredients (and Limitless Variations) by Donna John

Don't you love when you run across a vintage recipe? A friend of mine shared this old-fashioned potato soup recipe her great-grandma, grandma and mom made often for dinner. The no-frills potato soup has just six ingredients, minimal prep and can be ready to eat in 30 minutes, depending on how thick you want the soup.

The soup is made with butter, russet potatoes, chopped onion, chopped celery, flour and a can of evaporated milk. The ingredients are put into a soup pot with enough water just to cover the potatoes. The soup simmers gently on the stove for about 30 to 45 minutes.

The variations on this soup are endless. You can add cooked, crumbled bacon. Toss in some cooked shredded chicken for chicken potato soup. Add cooked ground beef for a hamburger potato soup. Stir in some cooked andouille or smoked sausage for a Cajun-style soup. Add ham and cheese for a cheesy potato ham soup. Use chopped green onions instead of white onion. Make the soup with Yukon gold or red potatoes instead of russet potatoes. For a extra-creamy soup, use heavy cream instead of evaporated milk. You could also turn it into a vegetable soup by adding some broccoli florets, corn, carrots and/or green beans. If you want a smooth soup, use an immersion blender or potato masher when it is done simmering. 

Serve this creamy potato soup for lunch or dinner. Add a side salad for a soup-and-salad dinner everyone is sure to enjoy (especially grandma).

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 45 minutes
Total Time: 40 to 55 minutes
Servings: 4 to 6

Ingredients

• 1/4 cup butter
• 2 pounds russet potatoes, peeled and cut into chunks 
• 1/2 cup chopped onion 
• 1/2 cup chopped celery
• 3 tablespoons flour
• 1 can (12 ounces) evaporated milk

Here's how to make it: 

1. Melt the butter in a large soup pot. Add the potatoes, onion, celery and flour. Season with salt and pepper. Whisk in just enough water to cover the potatoes. Add the milk. Bring to a boil, reduce heat and gently simmer, uncovered, for about 30 minutes or until potatoes are tender.
2. Add salt and pepper, to taste. Continue to cook until soup reaches desired consistency. You can at this point use an immersion blender or potato masher if you want a smoother soup.

Photo: Grandma's old-fashioned potato soup with cooked chicken stirred in.

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