Old-Fashioned Potato Soup

Looking for the ultimate comfort food recipe? This Old-Fashioned Potato Soup is rich, creamy, and packed with flavor. Made with simple ingredients like Russet potatoes, butter, onions, and whole milk, this homemade soup is a perfect choice for a cozy meal. Whether you’re craving a hearty potato soup for dinner or a satisfying lunch, this easy-to-make recipe is sure to please everyone. The creamy texture and chunky potatoes provide the perfect balance of heartiness and comfort. Ideal for cold weather or anytime you want a filling, wholesome dish. This easy potato soup recipe is great for meal prep, can be customized with toppings like bacon or cheese, and is perfect for those seeking gluten-free recipes or dairy-free options. Ready in under 45 minutes, it’s a must-try for soup lovers!

Ingredients:

• 2 pounds Russet potatoes (peeled and chopped)
• 1 teaspoon salt (plus extra for boiling potatoes)
• 2 tablespoons butter
• 1 small onion (chopped)
• 3 cups whole milk (or milk of choice, at room temperature)
• Freshly ground black pepper (to taste)

Instructions:

1. Boil the Potatoes:
   • Place the chopped potatoes in a large pot and cover with enough water to sit about 1 inch above the potatoes. Add 1-2 pinches of salt and stir to combine.
   • Bring the water to a gentle boil over medium-high heat. Boil the potatoes for 10-15 minutes or until they can be easily pierced with a fork but not falling apart.
2. Prepare the Soup Base:
   • While the potatoes are boiling, heat a Dutch oven over medium heat. Add the butter and melt it completely, stirring occasionally to coat the bottom of the pot.
   • Once the butter is melted, add the chopped onion and sauté until soft and translucent, about 5 minutes. Be sure to stir occasionally to avoid burning the butter.
3. Combine Potatoes and Milk:
   • Once the potatoes are ready, remove 1 cup of the boiling water and set it aside in a small bowl. Drain the rest of the water from the potatoes using a colander, then transfer the cooked potatoes to the Dutch oven with the sautéed onions.
   • Add the room-temperature milk, 1 teaspoon of salt, and freshly ground black pepper. Stir well to combine, then return the pot to the stovetop over low heat.
4. Simmer and Mash:
   • Bring the soup to a gentle simmer, being careful not to boil the milk. Let the soup simmer for 10 minutes, stirring occasionally.
   • After 10 minutes, remove the pot from the heat. Use a potato masher or immersion blender to mash about half of the potatoes, leaving the rest chunky as desired.
   • If the soup is too thick, stir in the reserved potato water to reach your desired consistency. Taste and adjust seasoning with more salt and pepper as needed.
5. Serve:
   • Ladle the soup into bowls and serve hot.

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Why You’ll Love This Recipe

This classic Old-Fashioned Potato Soup is comfort food at its finest. It’s creamy, hearty, and full of delicious flavor. The simple ingredients make it a go-to dish for a cozy dinner or a satisfying lunch. The combination of soft potatoes, savory onions, and creamy milk creates the perfect balance of flavors, while the chunky texture adds extra heartiness. Perfect for a cold day, this soup is both filling and easy to prepare.

Tips

• Use room temperature milk: This ensures that the milk doesn’t curdle when added to the hot potatoes.
• Don’t overboil the milk: Keep the soup at a simmer, not a boil, to avoid breaking down the milk and creating a grainy texture.
• For a smoother soup: You can use an immersion blender to purée the soup entirely, creating a velvety texture.
• Adjust the thickness: If the soup is too thick, gradually stir in the reserved boiling water from the potatoes until you reach your desired consistency.

Variations and Substitutions

• Add cream for extra richness: For an even creamier texture, substitute half of the milk with heavy cream.
• Bacon: Crisp up some bacon and crumble it into the soup for added flavor and a crunchy texture.
• Herbs: Add a sprig of rosemary or thyme for extra depth of flavor.
• Dairy-free version: Use plant-based milk (like almond or oat milk) and vegan butter for a dairy-free option.
• Cheese lovers: Stir in shredded cheddar cheese or top each bowl with grated Parmesan cheese for a cheesy twist.

FAQs

Can I make this soup ahead of time?
Yes! This potato soup stores well in the refrigerator for 3-4 days. Simply reheat on the stovetop, adding a little extra milk or water to loosen it up if needed.

Can I freeze the soup?
While the soup can be frozen, the texture may change slightly upon reheating, especially if you’ve added milk. To freeze, allow the soup to cool completely, then store in an airtight container. Reheat on the stove with a little extra liquid.

Can I use other potatoes?
Russet potatoes are ideal for this soup, but you can also use Yukon Gold or red potatoes for a slightly different texture and flavor.

Serving Suggestions

This creamy potato soup is perfect on its own, but it pairs wonderfully with a side of crusty bread or a fresh green salad. For extra heartiness, serve with a side of grilled cheese sandwiches. Top each bowl with crispy bacon bits, chopped chives, or shredded cheese for added flavor and texture.