Grandma Rosie’s Potato Soup

Y’all. It is SO COLD and snowy today. Like 6 degrees with a “feels like” temp of -12. It’s safe to say I’m cozied up inside the house and not leaving any time soon.

On cold days like today, I crave one of two things. Either my Chicken Noodle Soup (Okay, it’s actually Paula Deen’s!) or my Grandma Rosie’s Potato Soup. So today, my dad and I are making my Grandma’s soup for dinner (with a little variation), and I figured, why not share it with you! I know that cold weather is blasting a lot of the USA right now, so hopefully you’ll be able to make it this week too 🙂

When my Grandma makes her soup it’s Potato with Dumplings (which is seriously incredible!) but today, my dad and I are making Loaded Baked Potato Soup. It’s the same recipe, just plus and minus a few ingredients.

Lucky for you, I’m sharing both recipes today. So grab your apron, and let’s get started!

First up…

Potato Soup with Butter Dumplings 

Shopping List

For The Soup:
5-6 peeled, diced potatoes (we find Russet potatoes work best)
1 large sweet onion, diced (or 1/2 of a large sweet onion)
1-2 stalks of celery, diced
1/2 cup butter
3/4 cup flour
1 1/2 teaspoons salt
Pepper to Taste
6 cups milk
Extra Salt and Pepper to Taste

For the Dumplings:
2 tablespoons butter
2 eggs
6 tablespoons flour
1/4 teaspoon salt

Grab your favorite large pot, (my favorite is this one from Martha Stewart) and throw in your diced potatoes, onion and celery. Pour in just enough water to cover the vegetables, and cook on high until they begin to boil. Once boiling, turn down the heat to a simmer, and let them cook until fork tender. (About 15-20 minutes)

Once the veggies are tender, turn the heat down to low, just to keep them warm. Now it’s time to start your roux! In a medium size sauce pan, melt 1/2 cup of butter over low heat. Once it has melted, add in your flour, salt and a little bit of pepper to taste. Stir the mixture until it’s smooth and thick (it should only take a few stirs) then start to add in your milk. Add your milk in slowly while you whisk it, until it is thick, and smooth. (It’s important never to stop whisking while you’re making your roux!)

As soon as your roux is ready, go ahead and pour it into the veggies and water mixture (that is still sitting on low heat). Bring your soup-to-be to a boil.

While you wait for your soup to boil, you can prepare your dumplings. Don’t be afraid to make your own, they’re easy peasy, I promise! Simply cream the butter with two eggs, then stir in your flour and salt. It will be dough-like when it’s ready.

When the soup begins to boil, spoon in the dumpling batter. (Do this in pieces, to make individual dumplings.) Once your dumplings are added, cover your pot and simmer for 8 to 10 minutes.

Spoon your soup into a bowl and add any toppings you might like! (I always like to add a little bit of cheese!) We also, always serve with warm bread.

Now, it’s time for a little variation! My whole family is HUGE fans of any kind of potato soup, so my dad mixed up my Grandma’s recipe a bit, and came up with a Loaded Baked Potato Version. And you guys. It’s really awesome too!

Dad’s Loaded Potato Soup

Shopping List

5-6 peeled, diced potatoes (we find Russet potatoes work best)
1 large sweet onion, diced (or 1/2 of a large sweet onion)
1-2 stalks of celery, diced
1/2 cup butter
3/4 cup flour
1 1/2 teaspoons salt
Pepper to Taste
5 cups milk
1 cup heavy whipping cream
1/2 cup sour cream
2 cups cheddar cheese (plus extra for garnish)
1 pound of bacon (fried and diced)
Minced green onions (for garnish)
Salt and Pepper to Taste

So, this soup is made almost exactly the same way! Like Grandma’s…

Grab your favorite large pot, (my favorite is this one from Martha Stewart) and throw in your diced potatoes, onion and celery. Pour in just enough water to cover the vegetables, and cook on high until they begin to boil. Once boiling, turn down the heat to a simmer, and let them cook until fork tender. (About 15-20 minutes)

Once the veggies are tender, turn the heat down to low, just to keep them warm. Now it’s time to start your roux! (Here’s where it gets a little bit different!) In a medium size sauce pan, melt 1/2 cup of butter over low heat. Once it has melted, add in your flour, salt and a little bit of pepper to taste. Stir the mixture until it’s smooth and thick (it should only take a few stirs) then start to add in your milk and whipping cream. Add your milk in slowly while you whisk it, until it is thick, and smooth. (It’s important never to stop whisking while you’re making your roux!)

As soon as your roux is ready, go ahead and pour it into the veggies and water mixture (that is still sitting on low heat). Bring your soup-to-be to a boil.

Once boiling, stir in about 3/4 of your bacon. Then add sour cream and cheese. Let simmer for about 10 minutes.

Spoon your soup into a bowl. Now it’s time to garnish! Remember how you saved some bacon, and bought extra cheese and some green onions? Now is the time to use them! It’s a rule in our house that everyone gets to garnish their own soup, just so that it’s made exactly how they like.

Again, it tastes best with warm bread from the local bakery! (To make sure our bread is warm, we cut it in half, butter it, then wrap it in tin foil. Next, we stick it in the oven at 350 until it’s warm. So simple, and so yummy!)

And that’s it! You’re going to want to bookmark this page, because both of these soups are that dang good.

Now if you’ll excuse me, I’m off to stuff my face.

Have a wonderful weekend folks! And try to stay warm. I’ll be back Sunday with a Weekend Round Up!

Xx.
Savannah

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