GRANDMAS TEA CAKES RECIPES

Name: Grandma's Homemade Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch); 1/2 cup chopped sweet onion; 1/2 cup chopped celery; 3 tablespoons all purpose flour; Kosher salt and freshly cracked black pepper, to taste; 1/4 to 1/2 cup (1/2 to 1 stick) salted butter; Water to cover; 1 (12 ounce) can evaporated milk; Shredded cheese, for garnish, optional

GRANDMA'S HOMEMADE POTATO SOUP - DEEP SOUTH DISH

Grandma's Homemade Potato Soup - Deep South Dish image

An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion and celery, butter, evaporated milk, a little flour, and seasoned with salt and pepper.

Provided by Deep South Dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 9

Ingredients

2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup chopped sweet onion
1/2 cup chopped celery
3 tablespoons all purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 cup (1/2 to 1 stick) salted butter
Water to cover
1 (12 ounce) can evaporated milk
Shredded cheese, for garnish, optional

Steps:

Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.
Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender.
Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.

GRANDMA'S HOMEMADE POTATO SOUP - DEEP SOUTH DISH

Grandma's Homemade Potato Soup - Deep South Dish image

An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion and celery, butter, evaporated milk, a little flour, and seasoned with salt and pepper.

Provided by Deep South Dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 9

Ingredients

2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup chopped sweet onion
1/2 cup chopped celery
3 tablespoons all purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 cup (1/2 to 1 stick) salted butter
Water to cover
1 (12 ounce) can evaporated milk
Shredded cheese, for garnish, optional

Steps:

Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.
Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender.
Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.

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