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 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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Michelle Gosser says
Love homemade potato soup, it's my favorite!! Depending on how hungry we are, I would serve a light tossed salad, possibly a side of steamed broccoli topped with shredded parmesan. A big fluffy biscuit would be a great addition to sop up the the bits on the bottom of the bowl. For dessert, I'm thinking maybe a cheesecake or possibly a keylime pie.
Venesa Prettyman says
I Love a Creamy simi thick Potato Soup. I would serve with Cheddar Bay Biscuits or a sweet/jalapeno cornbread. No need for anything else.
Kathleen M says
I made your Old Fashion Potato Soup Recipe and served it with a simple green tossed salad - it was the perfect meal after shoveling 10” of snow from my driveway here in Michigan!
Donna Campbell says
I would serve sourdough bread with dehydrated onions and everything bagel seasoning in the mixture. I would also make yorkshire puddings with the sourdough discard and dip them in cinnamon sugar mixture for dessert.
Becky Lamay says
I serve this soup and it’s one of my favorites, a good side is a nice ham sandwich.
Linda Youngs says
A storm is passing through Arizona and our temperatures have finally turned chilly. A big bowl of Old-Fashioned Potato Soup served with a Caesar salad and homemade rolls will hit the spot!! Maybe I'll even make an apple pie to serve as dessert.
Tammy says
I’d serve this with cheddar bay biscuits for getting all that soupy goodness! I imagine this would also be really good with a BLT for soup & sandwich day.
Peggy says
I’d love having a nice warm loaf of homemade bread with this potato soup. Apple crisp would be great for dessert. A nice hearty meal to warm your body and soul. 🙂
Patti Clay says
Definitely calls for crispy bread to soak up all that goodness. I also like to serve potato soup with a little extra cheese, crispy bacon, and roasted sunflower seeds for an extra crunch factor.
Shelly Carter says
I would serve it with a BLT.
Mary McGill says
I'd serve this soup with corn bread and bacon sprinkles.
Jane says
This would be served with a homemade crusty loaf of bread.
Judi Schafman says
I just made this soup - great easy recipe. Hubby loved it. I kept it simple and just added some crusty rolls to go with it. YUMMY!!!!
Penny says
I do potato soup very similar to this, but I also have celery and carrots in mine. Without fail I serve this with 1 of 2 sandwiches...either a grilled cheese or a grilled ham and cheese.
Lula Hanson says
I would serve hot bread dripping in butter with this.
Cheryl says
I would serve potato soup with ham sliders, grape salad and your firecracker crackers.
Sandy Stephens says
I made this soup last week! It is delicious! I Served it with a side of cornbread with jalapeño jelly and an Oreo Mousse for dessert!
Terri Weiler says
I would serve this with a sprinkling of crisp bacon bits and a crusty hard roll.
Rhonda says
This soup is delicious! So good! I eat it with a side of crusty bread to soak up all the deliciousness!!!
JEANETTE Whetzel says
I would serve just old fashion grilled cheese sandwich's because nothing is better with this kind of soup than a sandwich !It tastes like home!