Gran's Potato Soup

Paula Collier




★★★★★ 1 vote

30 Min
2 Hr


  • 5 lb
    russet potatoes, peeled and split in half, then sliced into 1/4
  • 3/4 gal
    vitamin d milk
  • 1/2 qt
    half and half
  • 5
    chicken bullion cubes
  • 1 medium
    onion, chopped finely
  • 3/4 bunch
    celery sliced 1/8
  • 1 1/2 stick
    butter or margerine
  • ·
    salt and pepper to taste
  • 2 pkg
    real bacon bits
  • 2/3 c
    instant dry potato flakes to thicken

How to Make Gran's Potato Soup


  1. Over medium heat in Large stockpot, add butter and saute onions, celery and bacon bits until onions and celery are somewhat tender...start adding potatoes as they are peeled and sliced, stirring gently.
  2. Midway through the peeling and slicing process, add milk and Half & Half, salt and pepper. Continue to add more potatoes as the milk starts to simmer. Be careful not to boil rapidly, just simmer. Add the bullion cubes and potato flakes. Stir occasionally and make sure soup is not getting so hot on bottom as it starts to stick to bottom of pan. Continue to cook for about 2 hours or until potatoes and celery are tender.
  3. Garnish with shredded cheese, sliced green onion and more bacon bits. This recipe will make plenty for a crowd.

Printable Recipe Card

About Gran's Potato Soup

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom

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