Grandma Nora's Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup of 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
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Directions: |
Directions:Instructions
Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.
First 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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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:45 minutes - 1 hour |
Personal
Notes: |
Personal
Notes: This soup can be changed if you want. I have substitute green onion for sweet onions. I have also used an immersion blender or potato masher to puree the potatoes, if I want it to have a less chunky texture..
Variation: Brown several slices of bacon, set aside and crumble. Add one stalk of celery, chopped, and saute the veggies in the pan drippings. Add the potato mixture and proceed with the recipe. Garnish with crumbled bacon.
Cheesy Ham and Potato Soup: Add in 2 cups of smoked ham, cubed with the potatoes. Just before serving, stir in 1-1/2 cups of shredded cheddar cheese, just until melted.
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