January is National Soup Month!
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Homemade Potato Soup Recipe

Homemade potato soup is one of my favorite soups because it conjures up childhood memories. Over the years, our family potato soup recipe has changed to make it healthier, but the original recipe is still my favorite. It includes an entire stick of butter - YUM!

What I love about homemade potato soup is the endless possibilities. It can be made with all types of potatoes - Idaho, Yukon Gold, Russet, Yellow, White or Red. Whole milk can be replaced with Soy, Rice or Almond milk. The broth can be made with canned Cream of Mushroom Soup or Cheddar Cheese Soup. A variety of spices and shredded cheeses can be added. Real butter can be exchanged for soy butter, rice oil butter or margarine. A variety of onions can be used, as well as shallots or leeks. In other words, potato soup begs for experimentation!

Below is the basic Homemade Potato Soup recipe that originated with my grandmother. When my mother was in hospice she craved this soup and I made it for her on a weekly basis. She was very happy that I had mastered the family recipe and asked me to pass it along to others so they could enjoy it too! I hope our family potato soup becomes a favorite for your family.


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Serves: 6
Prep Time: 15 minutes
Cook Time: 15-20 minutes


6 large Russet Potatoes; diced into bite-size pieces.
1 medium White Onion, chopped
2 cloves Garlic, minced
1 quart whole Milk
1 stick Butter
Salt and Pepper to taste


1. Place potatoes, onions and garlic in a large pot and cover with water. Add 1 to 2 teaspoons salt, if desired.
2. Cook over medium-high heat until potatoes are fork tender; about 10 minutes.
3. Drain potatoes in colander and return to pan.
4. Add milk and butter.
5. Heat ingredients over medium-low heat until butter is melted; about 5 minutes.
6. Transfer to serving bowls. Season with salt and pepper, if desired.

This recipe is further enhanced by adding an ounce of shredded Cheddar Cheese and bacon bits.

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