Grandma's Potato Soup
Grandma’s Potato Soup
This soup has nostalgia written ALL over it, which may go without saying since it's a recipe of Grandma's.
We also love this simple potato soup because of its consistency: it has chunks of potato, but is also thin & runny instead of chowder-like. Grandma’s Potato Soup is perfect as is, but we’ve made it our own by adding a hefty dose of broccoli florets to punch up the nutrition and color a bit. Consider it a hug in a bowl.
Yield: 4-6
Grandma's Potato Soup
This soup has nostalgia written ALL over it, which may go without saying since it's a recipe of Grandma's. We also love this simple potato soup because of its consistency: it has chunks of potato, but is also thin & runny instead of chowder-like. Consider it a hug in a bowl.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Ingredients
- 6 russet potatoes, peeled and diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 tsp. sea salt, plus more to taste (our Garlic Scape Spring Salt is delish here)
- 2 cups broccoli florets, chopped into bite-size pieces
- 3-4 cups milk (we prefer local raw milk)
- 1 cup shredded cheddar
- freshly ground black pepper, to taste
- smoked paprika, for sprinkling overtop
Instructions
- Add potatoes, onion, and garlic to a soup pot and pour enough water over them to cover. Turn heat to high, add salt, and bring to a boil. Cook about 10 minutes.
- Add broccoli to pot, return to a low boil and cook for about 5 minutes more, until potatoes and onions are tender and broccoli is softened.
- Drain off water. Add milk to soup pot. Make sure it covers the potatoes and onions; add a little more if necessary. Stir in cheese.
- Cook over low heat, stirring occasionally, until warmed through, about 10 more minutes.
- Portion into bowls and sprinkle with smoked paprika and freshly ground black pepper.