I love serving this simple dinner with homemade cloverleaf rolls
❤️ Why you'll love this recipe
Old fashioned potato soup is so simple that you can have it on the table in less than 30 minutes! This homemade, creamy, cozy, comfort food will warm you up on the chilliest, dreariest day.
And... I'm giving you tips for cutting the fat without losing flavor.
🧾 Ingredients
It's amazing how a few simple ingredients can come together to make something so delicious, isn't it?
- Any type of potato is fine for this recipe; however I like to use thin skinned potatoes like Yukon Gold so I don't have to peel them!
- Any kind of milk (dairy or non-dairy) will work.
- You can omit the cream and use all milk if you like.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Peel the potatoes and dice to desired size.
- Bring water to a boil in a deep pot and add potatoes.
- Simmer until tender.
- Drain and add them back to the pot.
- Meanwhile, slowly saute the onion in 1 tablespoon of the butter.
- Add the cooked onion, butter, milk, and cream.
- Taste and add salt, pepper, onion powder, and garlic powder to taste.
- Remove a cup or so of soup, blend in the blender, and stir back into the soup if you want a thicker broth.
- Serve in shallow bowls with a pat of butter and a sprinkle of parsley or green onions on top.
💭 Tips
Expert Tip: Never boil creamy soups. Bring just to a simmer and heat slowly or you run the risk of the milk curdling.
- If you use Yukon gold or other thin skinned potato you won't have to peel them but Russets are fine.
- Try to keep the diced potatoes the same size so that they will cook evenly.
- Make this even faster by using canned, diced potatoes and frozen onions.
📚 Variations
There aren't a lot of fancy ingredients in this old fashioned recipe but don't let that fool you into thinking that this isn't a dish full of flavor. It's simple comfort food, a foundational recipe that you can use as is or build on.
- diced ham
- crumbled cooked bacon - sprinkle on top
- chipotle - stir in chipotle powder or mashed chipotle just before serving.
- celery - saute and add to the soup with the onions
- cheese -either stir it in to the soup just before serving or serve it with cheese on top
- sour cream - stir into the soup just before serving or put a dollop on top of the soup when serving
- cream cheese - warm it in the microwave until it's soft and then stir into the soup until well blended
- cooked ground beef
- cumin - mix into the broth
- clams
- jalapenos - saute with the onions
- garlic - saute as above
- cooked chicken
- leftover cooked vegetables - stir in just before serving
- chives - sprinkle on the soup just before serving
- butter - I like to serve it with a pat of butter melting on top
🥗 Lower the fat
I prefer a creamy potato soup made with heavy cream but there are several ways to cut the fat in this recipe if you'd like to.
Try them all and see which one you like best.
- Use all whole milk instead of milk and cream
- Use half and half instead of heavy cream
- Adjust the amount of butter to your liking
- Use 2% or fat free milk, and double the potatoes. Blend about half the cooked potatoes up in a blender with some of the hot milk. Pour it back into the pot. The blended potatoes will thicken the soup and make it creamy without the fat. You may even need to thin it out with a little more milk
- Use chicken stock for part of the liquid
👩🍳 FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
You can add a cup or so of the soup to a blender and blend it smooth then add it back to the soup. That will thicken it up and you won't lose any creaminess or flavor.
You sure can! Use about a teaspoon and a half of instant potato flakes and add it to the soup, stirring it in well. Wait a minute or two and repeat the process until you have the consistency you desire.
You can substitute milk for all or part of the cream, adjust the amount of butter (or leave it out), and cut back on the salt, depending on your tastes and dietary needs. Blending some of the cooked potatoes with the milk helps to thicken it and make it creamy without flour or extra fat.
🥫 Storage
This addictively creamy potato soup does not freeze well. The potatoes get a weird texture and the creamy broth gets grainy and watery.
It will last a good 4 days in your refrigerator if it's tightly covered and kept cold.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
Related recipes
This is so good with a slice of this easy bacon fougasse bread or these cheese filled Khachapuri!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Old Fashioned Potato Soup Recipe
Print Add to CollectionEquipment Needed
Ingredients
- 1 pound potatoes, washed - peeled if desired.
- 1 cup onion, diced
- 1/4 cup butter
- 2 cups whole milk
- 1/2 cup heavy cream, (whipping) cream or half and half
- Salt and pepper to taste
- 1/2 teaspoon garlic powder, , optional
- 1/4 teaspoon onion powder
- 2 tablespoons chives, or parsley - finely chopped
Instructions
- Dice the potatoes to desired size.
- Bring water to a boil in a pot and add the diced potatoes.
- Simmer until tender.
- Meanwhile, slowly cook the onion in 1 tablespoon of the butter.
- Drain the potatoes and add them back to the pot.
- Add the cooked onion, butter, milk, and cream.
- Taste and add salt, pepper, onion powder, and garlic powder to taste.
- Serve in shallow bowls with a pat of butter and a sprinkle of parsley on top.
Notes
- If you use Yukon gold or other thin skinned potato you won't have to peel them but Russets are fine.
- Try to keep the diced potatoes the same size so that they will cook evenly.
- Make this even faster by using canned, diced potatoes and frozen onions.
- Just before serving add a splash of cream even if you are doing a low fat version. It makes the soup richer and more flavorful.
- Use all whole milk instead of milk and cream
- Use half and half instead of heavy cream
- Adjust the amount of butter to your liking
- Use 2% or fat free milk, and double the potatoes. Blend about half the potatoes up in a blender with some of the hot milk. Pour it back into the pot. The blended potatoes will thicken the soup and make it creamy without the fat. You may even need to thin it out with a little more milk
- Use chicken stock for part of the liquid
- diced ham - add with the potatoes.
- crumbled cooked bacon - sprinkle on top
- chipotle - stir in chipotle powder or mashed chipotle just before serving.
- celery - saute
- cheese -either stir it in to the soup just before serving or serve the soup with cheese on top.
- sour cream - stir into the potato soup just before serving or put a dollop on top of the soup when serving.
- cream cheese - warm it in the microwave until it's soft and then stir into the soup until smooth.
- cooked ground beef
- cumin - mix into the broth
- clams
- jalapenos - saute and add with the potatoes
- garlic - saute and add with the potatoes
- cooked chicken
- leftover cooked vegetables - stir in just before serving
- chives - sprinkle on the soup just before serving
- butter - I like to serve it with a pat of butter melting on top
Nutrition
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We'll never share your email or send you spam. Pinkie swear.Originally Published: March 9, 2011 Last Updated: September 23, 2020 for better images and easier instructions.
Monica
Sounds tasty, easy to make I'll definitely try your recipe and see how it works, thanks for sharing Marye!
MARYE AUDET-WHITE
You're welcome. Let me know what you think
Teddy
Wondering if this soup can be frozen or not.
Marye Audet
No, it will separate.
john
Back to the basics of life=no refined food=natures best and at 75 still love the soup
Marye Audet
🙂 It's definitely yummy!
Mary Jane Voorhees
I'm looking forward to making this simple reciepe, however, you didn't mention the serving size. I need to make for at least 25 people.
Marye Audet
This makes about 6 cups. I'd probably quadruple this recipe? It depends a lot on serving sizes - we eat HUGE bowls of it.
Barbara | Creative Culinary
This is a bit freaky. My Grandma's potato soup is on the stove...chilly here and with the forecast of more snow it had to be done. SO similar but mine has some bacon and sauteed garlic but otherwise? Our Grandmas were pals? 🙂
Marye is so right though...so good, so comforting and I'll even eat it in the summer if I am yearning for some comfort food.