GRANDMA’S HOMEMADE POTATO SOUP
This comforting potato soup is rich, creamy, and filled with tender potatoes, onions, and simple spices—just like Grandma used to make. A warm bowl of love perfect for chilly days and family dinners.
Ingredients
- 6 medium russet potatoes peeled and diced
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups milk
- ½ cup heavy cream
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme optional
- ½ cup shredded cheddar cheese optional topping
- Chopped green onions or cooked bacon optional for garnish
Instructions
Cook the Potatoes:
- In a large pot, combine diced potatoes, onion, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.
Make the Roux:
- In a small pan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until golden. Slowly whisk in milk and cream, stirring until smooth and thickened.
Combine:
- Pour the creamy mixture into the soup pot. Stir to combine and cook for another 10 minutes on low. Add salt, pepper, and thyme if using.
Serve:
- Ladle into bowls and top with cheddar cheese, green onions, or bacon if desired.
Notes
- Make Ahead: Soup can be made a day in advance and reheated gently.
- Customizing the Flavor: Add a pinch of nutmeg or smoked paprika for extra depth.
- Serving Suggestions: Serve with crusty bread or warm biscuits.
- Allergy-Friendly Options: Use plant-based milk and gluten-free flour to adapt.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat slowly to avoid curdling.