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Γ—

Home Β» Recipes Β» Soup Recipes

Old Fashioned Potato Soup Recipe

Published: Oct 4, 2021 Last Updated: Jan 6, 2023 by Marye 1703 words. | About 9 minutes to read this article.

Takes less than 30 minutes! This old fashioned potato soup recipe is naturally gluten free. It's creamy, and simple - just like Grandma made it. Want to cut the fat? Be sure to read my notes!
Total time 20 minutes
Jump to Recipe Pin Recipe
Soup in a bowl with a text overlay for Pinterest.

This homemade, creamy, cozy, comfort food will warm you up on the chilliest, dreariest day. It's one of my favorite soup recipes.

Bowl of creamy  homemade potato soup with butter melting on top in a white bowl. Title text overlay.
This old-fashioned potato soup is the perfect way to warm up on a chilly day.
Jump to:
  • ❀️ Why you'll love this recipe
  • 🧾 Ingredients
  • πŸ”ͺ Instructions
  • πŸ₯« Storage
  • πŸŽ₯ Video
  • πŸ’­ Tips
  • πŸ“š Variations
  • πŸ₯— Lower the fat
  • πŸ‘©β€πŸ³ FAQs
  • Related recipes
  • πŸ“ž The last word
  • Old Fashioned Potato Soup Recipe
  • πŸ’¬ Comments

I love serving this simple meal with homemade cloverleaf rolls or this homemade crackers recipe.

❀️ Why you'll love this recipe

  • Ultimate comfort food that the entire family will love
  • Inexpensive and budget friendly
  • Quick and easy

Old fashioned potato soup is so simple that you can have it on the table in less than 30 minutes!

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?

Labeled potato soup ingredients.
  • Any type of potato (including Idaho russet) is fine for this recipe; however I like to use thin skinned potatoes like red potatoes or 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.

πŸ”ͺ Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Step by step images for making old fashioned potato soup.
  1. Peel the potatoes and dice to desired size.
  2. Bring water to a boil in a deep pot and add potatoes.
  3. Simmer until tender.
  4. Drain and add them back to the pot.
  5. Meanwhile, slowly saute the onion in 1 tablespoon of the butter.
  6. Add the cooked onion, butter, milk, and cream.
  7. Taste and add salt, pepper, onion powder, and garlic powder to taste.
  8. Remove a cup or up to half the soup, blend in the blender or with an immersion blender, and stir back into the soup if you want a thicker broth.
  9. Serve in shallow bowls with a pat of butter and a sprinkle of parsley or green onions on top.

πŸ₯« Storage

This creamy potato soup does not freeze well. The potatoes get a weird texture and the creamy broth gets grainy and watery.

It's easy to make and will last a good 4 days in your refrigerator if it's tightly covered and kept cold.

πŸŽ₯ Video

Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).

Cover for Potato Soup YouTube video. Click to go to the video.
Click here to watch the full video on the Restless Chipotle YouTube Channel.

πŸ’­ 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 potatoes 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.

Don't forget the crackers! They're definitely a must with soup and you'll love this homemade saltine crackers recipe.

πŸ“š Variations

There aren't a lot of fancy ingredients in this old fashioned recipe - it's a plain potato soup. 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

πŸ₯— Lower the fat

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
A bowl of easy potato soup garnished with cheese and green onion.

πŸ‘©β€πŸ³ FAQs

Here are the questions I am most frequently asked about this easy potato soup recipe.

How do you make potato soup thicker?

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.

Can you thicken this soup with instant potatoes?

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.

How do I make it healthier?

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.

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Related recipes

If you're looking for a cheesy potato soup you've GOT to check out this recipe from my friend Deb, at Bowl Me Over!!

  • Creamy Ground Beef and Potato Skillet Dinner is one of those easy 30 minute (or less) meals that the family gobbles up.
  • Roasted Sweet Potato Salad: Simple Side Dish Recipe is a unique spicy sweet twist on classic potato salad.
  • Onion Cheese Yeast Bread Recipe can be made into dinner rolls, too. It's savory and perfect with this easy potato soup!
  • Creamy lasagna soup has the flavor of lasagna but this bowl of soup takes just 30 minutes!

More hearty soup recipes!

  • Crock Pot French Onion Soup
  • Easy Ravioli Soup
  • Best Soup Bread Bowls
  • Spicy Crockpot Lentil Soup

πŸ“ž The last word

When I was growing up there were a couple of dinners that would make me get home fast. Cabbage rolls and this creamy potato soup recipe!

My mom made the best potato soup ever - and this is the recipe I grew up on. Whenever something is going on in my life that's difficult this is what I I want.

Especially with a layer of crispy bacon on top!

This is so good with a slice of this easy bacon fougasse bread or these cheese filled Khachapuri!

Be sure to give my slow cooker broccoli cheese soup with Velveeta a try!

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 a 5 star rating. β­οΈβ­οΈβ­οΈβ­οΈβ­οΈ

A closeup of potato soup in a white bowl garnished with butter.
4.60 from 157 votes

Old Fashioned Potato Soup Recipe

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Takes less than 30 minutes! This old fashioned potato soup recipe is naturally gluten free. It's creamy, and simple - just like Grandma made it. Want to cut the fat? Be sure to read my notes!
Course Soup
Cuisine Amercian Heritage,Comfort Food
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings:6
Calories:241
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Blender
  • Immersion Blender

Ingredients

  • 1 pound potatoes, washed - peeled if desired or if you're using russets.
  • 1 cup onion, diced
  • ΒΌ cup butter
  • 2 cups evaporated milk, or whole milk
  • Β½ cup heavy cream, (whipping) cream or half and half
  • Salt and pepper to taste
  • Β½ teaspoon garlic powder, optional
  • ΒΌ teaspoon onion powder
  • 2 tablespoons green onions, or parsley - finely chopped

I earn a commission from Instacart from qualifying purchases.

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

Storage:
This creamy potato soup does not freeze well. The potatoes get a weird texture and the creamy broth gets grainy and watery.
It's easy to make and will last a good 4 days in your refrigerator if it's put in an airtight container (or cover with plastic wrap) and kept cold.
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.
  • 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.
How to Cut the Fat in this Recipe
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 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

Nutrition Facts

Calories: 241kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 119mg | Potassium: 480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 12.4mg | Calcium: 138mg | Iron: 2.6mg

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    Originally Published: March 9, 2011 Last Updated: October 4, 2021 to add video.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Susan

      December 04, 2022 at 11:18 am

      5 stars
      This is a great soup. Brings back memories of my mom's potato soup when I was a teenager back in the early 60's. I have been making this soup for decades now (the ultimate comfort food) and so inexpensive as I always have the ingredients on hand. It is so versatile that you can use it as a base for other soups, like adding clams, bacon or salt pork, old bay seasoning, etc. and you have New England Clam Chowder, or can turn it very easily into broccoli and cheddar soup. Endless possibilities.

      Reply
    2. Erin

      November 20, 2022 at 6:47 pm

      Very good! I doubled the potatoes because I was using 1% milk instead of whole milk. I still used the recommended amount of cream though. It was good potato to soup ratio. Next time I will use 2 lbs of potatoes and the full fat milk!

      Reply
    3. John

      November 19, 2022 at 9:27 pm

      5 stars
      What a fulfilling soup recipe. I like a simple recipe without all the unnecessary nonsense. Very simple to follow. I liked the video as well.

      Reply
    4. Stephanie Bradford

      March 20, 2022 at 3:47 pm

      The recipe is good, but your ads are distracting and irritating.

      Reply
      • Marye

        March 20, 2022 at 3:51 pm

        Stephanie, not being able to make my house payment and moving my kids to a homeless shelter is even more distracting and irritating.

    5. Tamara

      January 23, 2022 at 8:13 pm

      Also it didn’t say how long to sautΓ© the onion with 1 tablespoon of butter so I just sautΓ© until it was tender

      Reply
    6. Monica

      February 27, 2019 at 8:43 pm

      5 stars
      Sounds tasty, easy to make I'll definitely try your recipe and see how it works, thanks for sharing Marye!

      Reply
      • MARYE AUDET-WHITE

        February 27, 2019 at 9:52 pm

        You're welcome. Let me know what you think

    7. Teddy

      September 18, 2017 at 8:16 pm

      Wondering if this soup can be frozen or not.

      Reply
      • Marye Audet

        September 20, 2017 at 7:01 pm

        No, it will separate.

      • Tamara

        January 23, 2022 at 7:24 pm

        I made it for the time tonight because I want to use up some potatoes and found this recipe. Anyways it was pretty easy to follow and tasty. I was bit confused because it say when to use the blender or immersion blender or how long to simmer the soup until I watch the video. I like this recipe I think it a keeper. I think I’ll make it again.

    8. john

      August 03, 2017 at 5:34 am

      5 stars
      Back to the basics of life=no refined food=natures best and at 75 still love the soup

      Reply
      • Marye Audet

        August 03, 2017 at 10:08 am

        πŸ™‚ It's definitely yummy!

    9. Mary Jane Voorhees

      January 07, 2017 at 12:12 pm

      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.

      Reply
      • Marye Audet

        January 08, 2017 at 2:38 pm

        This makes about 6 cups. I'd probably quadruple this recipe? It depends a lot on serving sizes - we eat HUGE bowls of it.

    10. Barbara | Creative Culinary

      May 06, 2015 at 1:38 pm

      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? πŸ™‚

      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.

      Reply
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