One of my earliest memories of cooking, is of making Potato Soup with my grandma. We would make soup at harvest time, using any potatoes that had been stabbed by the pitch fork, and also in the spring when any potatoes left were turning soft. This is a great way to use up potatoes that might have been thrown out otherwise.

My Grandma’s Potato Soup is a very hearty soup, it can actually be a meal on its own.

This recipe is one that my grandma wrote out for me, she never really used actual measuring cups or spoons, so this is a guesstimate.

How to make Grandma Smith’s Potato Soup: Printable

Large Pot of Potatoes
1 Tablespoon Salt (or less)
2-3 onions, chopped fine
2-3 cups celery, chopped fine
1 Litre potato water
1 Litre heated milk
1 1/2 teaspoon Celery salt
1/3 Cup butter
2 teaspoon dill
1 Cup grated cheese (or more)
pepper to taste

Boil potatoes and regular salt. Either add onions and celery straight to boiling water, or stir-fry first and then add.

Drain, saving the water, when potatoes are well done and mash thoroughly. The better you mash them the smoother the soup will be.

Add reserved potato water, heated milk, celery salt, butter, dill, grated cheese and pepper. Stir well.

Cook on low heat and stir for about 20 minutes.


The thing I love about making this soup, is that it is never exactly the same every time. If something else if ripe in the garden, it can probably be added to the soup.

Every time I make this soup, I am reminded of learning how to cook in grandma’s kitchen.

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