Soup always makes one of my favorite meals. Like our favorite vegetable soup and chicken and dumplings this is one of the soups that I grew up loving the most. Before there was such a thing as loading a potato soup with bacon, cheese, onions, my Grandmother Verdie made her potato soup very simply – with potatoes, milk, butter, and salt and pepper. If my sister Wendy and I knew that Grandmother made this soup for supper, we’d beg to be able to eat supper with her. With one bite, it is so easy to understand why!
Cooking time:30 minutes
Serves :8
Calories: 171kcal
Ingredients
- 2 pounds (about 6 medium) Russet potatoesscrubbed, peeled, and chopped
- water
- 3 cups whole milk
- 4 tablespoons butter
- salt and pepper to taste
How To Prepare
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Cover potatoes with water in a large soup pot.
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Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain.
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Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
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Remove from heat and ladle into soup bowls.
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Serve with salt and pepper to taste.
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