Grandma's Creamy Potato Soup Recipe

Grandma's Creamy Potato Soup Recipe

This soul-warming potato soup combines tender cubes of potato with aromatic caraway seeds and a rich, creamy base. Simple ingredients transform into the ultimate comfort food bowl that's perfect for chilly days and busy weeknights.

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Large Saucepan

Ingredients

4 tablespoons butter
1 1/2 cups onions chopped
3 cups potatoes cubed
1 carrot grated
2 teaspoons salt
1/2 teaspoon pepper
3 cups water
3 teaspoons caraway seeds
2 tablespoons farina cream of wheat
3 cups whole milk
4 tablespoons parsley flakes
1/2 cup sour cream

Instructions

Sauté onions in butter in a large pan until softened and translucent.
Add carrots, potatoes, water, salt, pepper and caraway seeds and bring to a boil.
Stir in farina (cream of wheat). Cook over low heat for 25 minutes.
Add parsley and milk. Bring to a boil.
Cook gently until potatoes are soft and tender.
Serve with a dab of sour cream on top.

Notes

For a thicker soup, mash some of the potatoes against the side of the pot before adding milk

Substitute farina with cornstarch (1 tablespoon) mixed with cold milk if unavailable

Fresh parsley can replace dried - use 2 tablespoons chopped fresh parsley added at the end

Soup can be made ahead and refrigerated for up to 3 days; thin with additional milk when reheating

For dairy-free version, substitute coconut milk for whole milk and omit sour cream

Caraway seeds can be ground for a more subtle flavor or omitted entirely for picky eaters

Nutrition