Grandma’s potato soup has been one of the favorite dishes in countless homes for decades.
But with the arrival of new and similar recipes like creamed potato soup or baked potato soup, the recipe went out of fashion.
The simple recipe requires just a few ingredients and its taste feels like it has been worked very hard for. It’s a perfect winter weather recipe and great when you’re not feeling the best.
It’s so varied that you can add cheese, meat or whatever you like to it.
Find out how to make this simple yet satisfying recipe and don’t forget to share it with those who love soup, they’ll thank you!
Ingredients
900 grams of peeled potatoes cut into large cubes
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons flour
Pepper salt according to taste
115 grams of salted butter
1 can concentrated milk
Preparation:
Peel the potatoes and cut them into large cubes. Chop the onion and celery and put the potatoes, onions and celery into the flour. Add salt and pepper, and put aside. Melt the butter in a large pot. The recipe uses about 115 grams, but you can put more or less. Add the potatoes to the pot, stir and add enough water to cover the potatoes. Bring to a boil.
Add the condensed milk, bring to a boil, lower the heat to slow boil, and cook in an uncovered pot for 25-30 minutes. Stir occasionally, or until the potatoes become soft. Feel free to add cheese, meat or herbs according to your taste. Then enjoy with appetite!
This recipe is very similar to one my mother is using.
She didn’t use flour or celery, but used chopped carrots and lots of black pepper instead.
With the onion and black pepper, our headaches and flu disappear.
Don’t forget to pass this recipe on to all your friends!