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
- 2 pounds (about 6 medium) Russet potatoesscrubbed, peeled, and chopped
- 3 cups whole milk
- 4 tablespoons butter
- salt and pepper to taste
How To Prepare
Cover potatoes with water in a large soup pot.
Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain.
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.
Remove from heat and ladle into soup bowls.
Serve with salt and pepper to taste.