Great Depression Potato Soup (Grandmother’s Recipe)

Instructions

Step 1: Prepare the Potatoes and Onions

Start by peeling 10 pounds of potatoes and chopping them into 2-inch pieces. Peel the sweet yellow onions and slice them into rings, then break the rings apart. Place the potatoes and onions into a 12-quart stew pot. This large pot will give you plenty of room for the potatoes and water to cook properly.

Step 2: Cook the Potatoes and Onions

Cover the potatoes and onions with water, ensuring there’s at least 2 inches of water above the vegetables. Bring the pot to a boil and then simmer until the potatoes are tender. This should take about 20–30 minutes, depending on the size of your potato pieces. The potatoes should easily break apart with a fork when they’re done.

Step 3: Add Butter and Cream

Once the potatoes are tender, add a stick of real butter and one cup of heavy whipping cream to the pot. Stir to combine, letting the butter melt into the soup for a rich, creamy texture. This will form the base of the soup’s velvety consistency. Season with salt and pepper to taste. Be careful if you’re adding bacon, as it will bring saltiness to the dish—consider offering it as a topping so people can control the salt level themselves.

Step 4: Thicken the Soup