Michigan Potato soup

Stormy Stewart


This was my mother recipe. She would make this sometimes on the weekend.

Michigan is known for two things well three but the last isn't a food. The first is detroit style hot dogs, the second is potatoes and the third of course is Detroit it's self.

She would eat it with a raw onion sandwitch. Two slices of bread, butter and a 1/2 inch slice of a large sweet onion. AS kids we ate the soup only.

★★★★★ 1 vote
15 Min
45 Min


1 small
onion, diced
6 -8 large
michigan potatoes
heavy cream or you can use milk
corn starch to thicken if needed
1-2 clove
fresh ground pepper
salt to taste


shredded cheese, bacon, fresh onion, crushed crutons, beer, sour cream


1IN a good sized sauce pan, dice the onion and cut the potatoes into cubes 2/3 of an inch. She sometimes left on the skin and sometimes pealed them first. Add the garlic minced. Add enough water to cover plus an inch over the top. Cook on medium.
2when potatoes are soft and the water is getting low add enough cream to make a thick broth. Heat enough to warm and serve.
3We would add cheddar cheese and bacon on top. I always added fresh onion chopped, my sister added crushed onion and garlic crutons, My dad added a little beer to his.

About Michigan Potato soup

Other Tag: Quick & Easy