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Grandma Irene's Potato Soup Recipe

Updated on December 8, 2011

Grandma Irene's Best Potato Soup Recipe - Idaho 1955

Delighted to share a delicious Potato Soup Recipe (dated Feb 26, 1955) I recently found in my Grandmother's old tin recipe box, while looking for the elusive Crazy Chocolate Cake recipe (more about that later). Unbelievably, it was the only recipe for soup in the entire box. Living in Idaho all those years I guess she (grandma) figured there was no need to make any other kind of soup! Not really, I am sure she made other kinds of soup, but nothing in the recipe box but this one for Cream of Potato Soup! A warm comforting soup with just a hint of onion, creamy texture of sliced potatoes, healthy dose of milk, salt, pepper, butter, and love!

You won't find extra toppings on Grandma's original potato soup recipe however, if you like you will find some below that when used as soup toppers add vivid contrasting flavors with every bite! The rich creamy soup is one of the most delicious potato soups you have ever tasted!

Grandma Irene's Original Potato Soup Recipe Dated 1955 & her Recipe Box
Grandma Irene's Original Potato Soup Recipe Dated 1955 & her Recipe Box

It's all about the Potato Soup Ingredients

Grandma Irene's potato soup recipe is all about the onion, how the potatoes are sliced, handling of ingredients after the potatoes are boiled, and the amount of water versus the amount of potatoes used in the recipe. Using "fresh ingredients only", this is not a watery soup, contains no chicken broth, flour to thicken like some recipes, no frozen hash browns ... only fresh ingredients are used and if directions are followed exactly it will be nice and creamy and taste just like Grandma Irene's and Grandma Jackie's (my mom) Potato Soup.

Photo - Grandma Irene's Original Potato Soup Recipe Dated 1955 and her Recipe Box which includes a card inside stating the recipe box is from 1930s, my Mom's estimated date of the recipe box. See the original recipe up close at the very bottom of the lens in oversize photo.

potato soup recipe
potato soup recipe

If you have never made potato soup before, now is your chance to take advantage and try it out. You can even print out this simple yummy recipe directly from a hearty woman (my grandma) that cooked everyday on a farm in Idaho for sixty years. Truly, a wonderful treat on a cold winter night and perfect for serving your family and sharing with your best friends!

  • Prep time: 15 min
  • Cook time: 20 min
  • Ready in: 35 min
  • Yields: 2 to 4

Ingredients

  • 2 ½ cups diced Potato (my mom actually sliced them on the thick side)
  • 1 ½ cups boiling water
  • 1 slice Onion or salt
  • 2 ½ cups Milk (always use fresh milk)
  • 2 Tbsp Butter (not margarine) real butter
  • 1 tsp Salt
  • ¼ tsp Pepper

Instructions

  1. Prep: Scrub, peel, and slice the potatoes. (Grandma does not mention this on the recipe because I am sure she just figured you would know to do that but if you have not made it before you might not) Now you can dice the potatoes, or what my mom did was cut the potatoes lengthwise into quarters, then slice so that you ended up with slices about a 1/4 inch thick and the size of a quarter.
  2. Cook potatoes and (onion) in boiling water until tender. You should be able to pierce easily with a fork. Do not overcook until mushy, you are not making mashed potatoes. Drain and Reserve the boiled water in a bowl and put to the side, do not throw out water or pour down the sink. Note: Onion is optional, but if left out a lot of flavor will be missing. If you do not use the onion, use a dash of salt when boiling the potatoes.
  3. Add butter, milk, salt and pepper, stir, and heat until creamy. If soup becomes a bit too thick add just a little of the reserved potato water to the mixture.
  4. For your convenience you can print this recipe and look at the bottom of the lens for the printable recipe for 6 to 8 people too!
2.7 stars from 28 ratings of Grandma Irene's Cream of Potato Soup Recipe
Soupalicious
Soupalicious

Potato Soup Toppings

Optional Toppings are not on Grandma's recipe but if you add toppings like fresh crispy bacon crumbled, diced green onion and finely shredded cheddar cheese you create an explosion of flavors in your mouth that is hard to describe!

We know it takes a few minutes to dice green onion, grate fresh cheese, and cook a few slices of bacon till crispy and then get it crumbled up before your family tries to eat it all! However, using packaged shredded cheese and bacon bits change the flavors and are okay in a pinch but always use fresh ingredients when you can to achieve the very best flavor!

Get this Print at all posters would look cute in kitchen, bistro or cafe.

types of potatoes
types of potatoes

Best Potatoes for Potato Soup

Types of Potatoes

Now about those potatoes. What type should you get! Well, you would think ... Idaho Potatoes of course! But not the Russets for this soup!

Whatever you do ... "do not" use baking potatoes (Russets) they are too low in moisture, heavy in starch, and get real mushy if boiled, making them great for mashed potatoes but not soup.

You want Boiling Potatoes also called waxy potatoes. The shape can be round or long, have thin skin, smooth feel, and have a waxy type flesh. Because they are low in starch, high in sugar and moisture they make the perfect boiling potato for soups. Ask your grocer for these known Boiling Potato types: Round White, Yellow Potato, and you can also try the all around Yukon Gold.

French Bread, Rolls and Sandwiches
French Bread, Rolls and Sandwiches

Side Dishes

Serve with warm Crusty French Bread or Grilled Sandwiches

To accompany your delicious potato soup nothing is quite like "fresh out of the oven" Crusty French bread to delight your family and guests and fill your home with sweet aromas! For a more hearty meal include a heated chicken, cheese, and veggie gyro or try toasted or grilled sandwiches using smoked turkey, ham, provolone cheese, fresh tomatoes, and homemade Dijonnaise sauce.

Bread Makers to the rescue for Fresh Homemade Bread - Perfect accompaniment to go with your Potato Soup!

Nothing out does fresh homemade bread and it is the perfect accompaniment to go with your potato soup! All you really need is some flour, yeast, salt, and water for great tasting crusty French bread and using a bread maker takes about 5 minutes to add the ingredients, turn it on, and let it churn out fresh homemade bread everyday! Impress your friends at dinner parties and make it for yourself or your family - you will find irresistible the wonderful aromas of fresh baked bread. Store bought bread is expensive and with the reasonably priced bread makers, you will find below, it makes perfect sense to make your own bread. Bonus feature - a bread maker lets you manage other things while it does all the work! I pop the ingredients into the bread maker pan about 4 hours before dinner will be served and just forget about it until I hear the beeper go off, nothing could be easier and so delicious!

Panasonic SD-YD250 Automatic Bread Maker with Yeast Dispenser, White
Panasonic SD-YD250 Automatic Bread Maker with Yeast Dispenser, White

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Mixes, kneads, rises, and bakes in 3 loaf sizes, up to 2-1/2 pounds. Settings for white, whole wheat, multigrain, French, quick breads/cakes. 13-hour delay timer. Includes recipes for 40 breads and doughs, plus baking tips.

 
Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker, Black
Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker, Black

Save 23% Gift wrap available. Ships for FREE with Super Saver Shipping. Dual-blade bread machine makes rectangular-shaped 2-pound loaves. 10 pre-programmed settings; 3 crust shades; LCD control panel; 13-hour delay timer. Large viewing window; removable nonstick bread pan for easy cleaning. User manual with recipes included.

 
Breadman TR2500BC Ultimate Plus 2-Pound Convection Breadmaker, Stainless-Steel
Breadman TR2500BC Ultimate Plus 2-Pound Convection Breadmaker, Stainless-Steel

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Programmable bread machine bakes 1-, 1-1/2-, and 2-pound horizontal loaves. Convection bake function for crisper crust; 300+ pre-programmed recipes. Fruit, nut, and herb "add-in" dispenser; 24-hour delay-bake timer.

 

About Grandma Irene's Potato Soup Recipe - ... and the Recipe Box

Grandma Irene's Original Potato Soup Recipe Dated 1955 and her Recipe Box
Grandma Irene's Original Potato Soup Recipe Dated 1955 and her Recipe Box

Photo - Grandma Irene's Original Potato Soup Recipe Dated 1955 and her Recipe Box, which includes a card inside stating the recipe box is from 1930s, my Mom's estimated date of the tin recipe box, which you can see has had a lot of wear!

Besides all the great recipes found inside the box there was even a recipe card titled "Our Orchard" dated April 15, 1946 with the layout of an orchard planted at the Farm. Trees include yellow transparent apples, Bartlett pears, sweet Bing Cherries, and two others I am still trying to decipher. She made the best-canned pears and sweet Bing cherries I have ever tasted and in fact, we used to have family scrimmages over who got the cherries. Hoping to find her canning recipes for Bing cherries and Bartlett pears as well as do more research, and pop up more of her delicious recipes, so stay tuned.

BTW ... I am still searching for the Crazy Chocolate Cake Recipe if anyone has it let me know.

Hope you enjoyed reading about Grandma Irene's Potato Soup recipe as much as I enjoyed sharing a bit of family cooking history with all of you!

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Grandma Irene's Original Potato Soup Recipe serve with warm fresh baked french bread
Grandma Irene's Original Potato Soup Recipe serve with warm fresh baked french bread

Grandma Irene's Cream of Potato Soup Recipe for 6 to 8 people

I decided to add this because I made the soup last week for family and though I have the original recipe while trying to prepare the shopping list it is much easier if have a printable recipe that is up-sized for the ingredients handy, if you are serving more people. So, this version should serve 6 to 8 people easily.

  • Prep time: 15 min
  • Cook time: 20 min
  • Ready in: 35 min
  • Yields: 6 to 8

Ingredients

  • 8 Large Yukon Gold Potatoes | diced Potato (see my mom's slicing method below)
  • 4 ½ to 5 cups boiling water
  • 2 slices of Onion or salt
  • 8 cups Milk
  • 6 Tbsp Butter (not margarine) real butter
  • 2 tsp Salt
  • 1/2 to 1 tsp Coarse Ground Pepper
  • 6 to 8 thick sliced bacon
  • 1 bunch green onions
  • 8 oz Colby cheese

Instructions

  1. Prep: Scrub, peel, and slice the potatoes. (Grandma does not mention this on the recipe because I am sure she just figured you would know to do that but if you have not made it before you might not). Now you can dice the potatoes, or what my mom did was cut the potatoes lengthwise into quarters, then slice so that you ended up with slices about a 1/4 inch thick and the size of a quarter, when you slice them a bit thicker it makes a better soup because the potatoes reduce in size a bit when boiling.
  2. Cook potatoes and (onion) in boiling water until tender. You should be able to pierce easily with a fork. Do not overcook until mushy, you are not making mashed potatoes. Drain and Reserve the boiled water in a bowl and put to the side, do not throw out water or pour down the sink. Note: Onion is optional, but if left out a lot of flavor will be missing. If you do not use the onion, use a dash of salt when boiling the potatoes.
  3. Add butter, milk, salt and pepper, stir, and heat until creamy, do not turn the heat up too high or you will scald the milk and ruin the soup. It needs to be stirred several times and watched closely until it gets creamy and nice and warm, but not boiling. If soup becomes a bit too thick add just a little of the reserved potato water to the mixture.
  4. Toppings Prep: Bacon ... While the potatoes are boiling fry bacon until crispy and drain on paper towels. Once cooled a bit place the cooked bacon inside of a baggie, zip it shut and crush on the counter with your hand or a plate. You will get the perfect size freshly cooked bacon bits to use to top off your soup.
  5. Green Onions ... Rinse well and remove any bad sections of the green onions, slice the white part of the onion up on the thin side, then chop the green stems up nice and thin too and put into a sealed container until time to serve the soup.
  6. Cheese ... Grate the cheese on the finest section of your grater, it tastes better if is finely shredded, then place in a closed container and keep in the fridge until time to serve soup.
  7. Fresh Baked Bread ... If you did not make your own french bread (which I usually try to do ahead of time) then warm your bread to serve with the soup as soon as it done.
  8. If you follow the directions above you will have a hearty meal of potato soup, you can top with the fresh warm bacon bits, green onion, fresh grated cheese and warm bread.
  9. Dessert What's for dessert who about some nice crispy fresh apples, sliced, and served with the rest of the Colby cheese just slice it up nice and thin and cut into bit size pieces. Enjoy
  10. Servings for 12 to 16 - just double the recipe above!

Have comments or great ideas for soups? - Please share we would love to hear from you! Glad you stopped by.

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    • profile image

      fullofshoes 5 years ago

      this looks yummy and worth a try!

    • RuthCoffee profile image

      RuthCoffee 5 years ago

      I love soups, brothy or creamy. I grew up with potato soup and just love it. I'm going to try your recipe, it sounds delicious!

    • profile image

      nursecraft 5 years ago

      I was just combing lenses for good recipes, and this one looks simple and great! I love recipes that require basic ingredients. One of my favorite soups is Canadian cheese soup and it only contains about 5-6 ingredients. Thanks for sharing

    • NicoleLynn711 profile image

      Nicole 5 years ago from Bethel, CT

      yumm looks delicous!!!

    • Johanna Eisler profile image

      Johanna Eisler 5 years ago

      I remember visiting a friend when I was first married. She gave me lunch, and the potato soup was so delicious I had to ask her for her recipe. I couldn't believe it. She washed, peeled, and cubed potatoes and boiled them in a pan of water. When they were soft, she half-mashed the potatoes right in the water. She seasoned it with celery salt and added just enough milk to make the soup look rather white. That was it! It's still a great soup, and is so easy on the budget! Thank you for reminding me of the memory and the recipe!

      Congratulations on making the front page!

    • KhairuZiya profile image

      KhairuZiya 5 years ago

      amazing lens, thanks for sharing

    • profile image

      anonymous 5 years ago

      Nice recipe. U can do so many things with this veggie. Love the hand written recipe. Am going to treat my family to it. Thank You.

    • Franksterk profile image

      Frankie Kangas 5 years ago from California

      We must be related. My mother used to fix potato soup that sounds like your Grandma Irene's and I loved it especially on a cold day. I have added it to my list to make one of these cold days SOON! Blessed. Bear hugs, Frankster

    • profile image

      anonymous 5 years ago

      Thanks for this great recipe--and I especially appreciated the lesson on potatoes - previously I've never been sure which ones to use and why they are different!

    • parwatisingari lm profile image

      parwatisingari lm 5 years ago

      I have traditional indian recipes by grandma parwati. your lense reminded me of that. I had a good cry.

    • profile image

      NidhiRajat 5 years ago

      I am completely impressed...

    • profile image

      ekkoautos 5 years ago

      Wow. I love the potato soup

    • JohnMichael2 profile image

      JohnMichael2 5 years ago

      great recipe - printed it

    • SiochainGraSonas profile image

      SiochainGraSonas 5 years ago

      Perfect for today's chilly weather. The soup look yummy. I am going to try this recipe.

    • CelticLadies profile image
      Author

      CelticLadies 5 years ago

      @heehaw lm: Thanks heehaw for the tip about twit, please Tweet the lens. And always use Fresh Milk (not powdered), whole milk is the best and creamiest, but low fat will work too.

    • heehaw lm profile image

      heehaw lm 5 years ago

      Very simple recipe for me to try when free , thumbs up and this lens should be twit. one question to ask , which type of milk is advisable to use, fresh milk or powder milk?

    • justholidays profile image

      justholidays 5 years ago

      Mmmmm! I'm going to give a try to this recipe. I'm currently in my "fond of soup" period.

    • wowdancing profile image

      Eugenia Spotar 5 years ago from MIami Fl

      wow!!. You are giving away family recipes!!. Thanks!

    • lbrummer profile image

      Loraine Brummer 5 years ago from Hartington, Nebraska

      It's perfect weather for soup and this potato soup looks yummy. Makes me warm thinking about it.

    • profile image

      AkaProfessorMike 5 years ago

      This is my kind of lens! I am Irish & I love Potatoes! Thanks for this Lens!

    • profile image

      anonymous 5 years ago

      thought your lens was great, thanks for sharing grandma's recipe, you sure earned a 'thumbs up' for a great looking soup recipe.

    • food monkey profile image

      food monkey 5 years ago

      thanks for sharing!

    • Beadsnresin profile image

      Beadsnresin 5 years ago

      Thank you so much for sharing this with us here! Looking forward to making this. :)

    • Close2Art LM profile image

      Close2Art LM 5 years ago

      I can't wait to see more of your Grandmother's recipes, I love the idea of passed down recipes full of love and sentiment. a couple recipe lenses and then one linking them together would be great for me to bookmark, will keep this one for now...:)rob

    • maximross lm profile image

      maximross lm 5 years ago

      Its great to have the original recipe dating back so long ago!

    • profile image

      nsixx99 5 years ago

      I cannot wait to try this recipe, I LOVE potato soup. I have already bookmarked you! Thank you for sharing :)

    • yourselfempowered profile image

      Odille Rault 5 years ago from Gloucester

      Great lens - I think there will be Grandma Irene's potato soup for supper tonight! :)

    • Close2Art LM profile image

      Close2Art LM 5 years ago

      Great recipe, good advice too about using fresh instead of frozen, can't wait to try this out, I Iove potato soup...especially when it's cold out, blessed...:)rob