Old-fashioned potato soup isn’t just food—it’s therapy by the spoonful.
This is the soup my mom made me when I was sick, after teen heartbreaks, or when growing up just felt too hard. It’s creamy, cozy, and beautifully basic—because sometimes all you need is butter, potatoes, and someone who loves you enough to keep stirring while you cry into a paper towel.
Table of Contents
- 🎥 Watch and cook: step-by-step video tutorial
- ❤️ Why this old-fashioned potato soup is the ultimate comfort food
- 🧾 Ingredients for potato soup
- 📖 Recipe
- 🔪 How to make old fashioned potato soup
- 📚 Variations
- 🥗How to Make This Potato Soup Lighter (But Still Delicious)
- 👩🍳 FAQs
- 📚 More homemade soup recipes you'll love
- 💬 Comments
No bells. No frills. Just comfort in a bowl, the way Grandma would've done it—with a little patience and a lot of butter.
Whether you load it up with cheese and bacon or keep it plain and perfect, this soup is pure retro reassurance. And today, I’m sharing my version of the recipe that got me through just about everything.
🎥 Watch and cook: step-by-step video tutorial
Grab your apron and hit play—this step-by-step video walks you through every buttery, creamy, old-school bite of this potato soup. Whether you're a soup newbie or just need a refresher, you’ll be ladling it up like Grandma’s watching. Bonus points if you're wearing curlers and yelling at the kids to set the table.
I love serving this simple meal with homemade cloverleaf rolls or this homemade crackers recipe.
❤️ Why this old-fashioned potato soup is the ultimate comfort food
- Soothing comfort food that the entire family will love
- Inexpensive and budget friendly
- Quick and easy
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 for potato soup
It's amazing how a few simple ingredients can come together to make something so delicious, isn't it?
- Any type of potato (including Idaho russet) 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. Using evaporated milk is an old fashioned technique that make it extra creamy!
- You can omit the cream and use all milk if you like.
Be sure to download the free potato soup kitchen cheat sheet pdf with tips, storage, and more.
📖 Recipe
Old Fashioned Potato Soup
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 pound potatoes, washed - peeled if desired or if you're using russets.
- 1 cup onion, diced
- ¼ cup butter
- 2 cups evaporated milk, or whole milk
- ½ cup heavy cream, (whipping) cream or half and half
- Salt and pepper to taste
- ½ teaspoon garlic powder, optional
- ¼ teaspoon onion powder
- 2 tablespoons green onions, 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
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make old fashioned potato soup
- Dice potatoes and onions evenly for consistent cooking.
- Sauté onions in butter until soft and fragrant.
- Add milk, cream, and seasonings—then let it all get cozy.
- Serve with a pat of butter and a sprinkle of something green.
When making potato soup, there are a few tricks to keep it smooth and delicious. First, never boil creamy soups—heat them slowly and just to a simmer to keep the milk from curdling.
You can use any kind of potato, including russets, but I prefer thin-skinned varieties like red potatoes or Yukon Golds so there’s no need to peel.
Any type of milk works here, whether it’s dairy or non-dairy, but if you want that old-school richness, evaporated milk is the best.
And, be sure to dice the potatoes evenly so they cook at the same rate and don’t leave you with a mix of mushy and underdone chunks.
📚 Variations
- Crispy bacon – Crumbled on top
- Chipotle – A smoky twist stirred in before serving
- Shredded cheese – Stir in or sprinkle over each bowl
- Cream cheese – Melt in for a tangy upgrade
- Butter – Always a good idea. A pat on top? Yes, ma’am.
🥗How to Make This Potato Soup Lighter (But Still Delicious)
I prefer a homemade potato soup 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
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.
This is so good with a slice of this easy bacon fougasse bread or these cheese filled Khachapuri!
📚 More homemade soup recipes you'll love
If you're a fan of cozy soups with a little personality, you're in for a treat. These hearty spins on classic potato soup bring big flavor with minimal fuss:
- Smoked Sausage Potato Soup – Savory, smoky, and tastes like it simmered all day (even if it didn't).
- Dill Pickle Soup – Sounds wild, but it’s creamy, tangy, and totally addictive.
- Cheeseburger Soup – Everything you love about a juicy burger, wrapped up in a warm, cheesy bowl of comfort.
Want more cheesy potato goodness? You’ve GOT to check out the cheesy potato soup from my friend Deb at Bowl Me Over. She's got the kind of flavor that makes you consider licking the bowl—and honestly, I support that decision.
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Beth says
Was spending a fortune at a Deli several times a week on potatoe soup. No matter how many recipes I tried it wasn't how I wanted it to be. This is great and now can make at home and be satisfied. Full fat of course. Smile.
Claire De Lun says
This would be great to have with vegetable strips (like appetizer veggies that you dip in a dressing but you dip it into the soup instead)) and wheat sesame crackers
Pam says
Warm cornbread, or your 30 minute dinner rolls.
A nice salad also.
Maria Yates says
Homemade Honey Muffins would be perfect with this Soup !!!
Linda Fishbeck says
Me? I'd serve this with a "The Works" potato bar centerpiece so that everyone could get their soup on their way and share some suppertime fun to boot. Chorizo crumbles, chopped chives and green onions, assorted finely diced peppers, rings of black olives, a trinity of butter, shredded cheese, and sour cream, guacamole sauce floating on top, and a pile of crispy tortilla strips for dunking. Dressed up or down, it's an inclusive comfort meal for all.
Jenine says
Love this soup!! I would serve this with slices of buttered bread, croissant croutons, and thyme and lemon tea ending it with peach cobbler.
Patti Couey says
I can’t wait to make this delicious soup again! I served it with a half Rueben sandwich and Mediterranean salad. Yummy!!
Janet says
I'd serve this with a nice, thick, chunk of a crunchy baguette to break apart and dunk in the soup! A half of an egg salad sandwich would boost the protein value, and yummy peanut blossom cookies would finish it off.
(A big glass of ice-cold milk would be great with the cookies!) Yum!!
Ginny C says
I love potato soup! I'd fix my garlic rolls (chop garlic very small and saute in butter and pour over rolls) and a salad with lettuce, carrot slices, pumpkin seeds, sunflower kernels, cherry tomatoes, sliced squash, radishes - at every family gathering, everyone insists that we make the salad!!!