Simple Old Fashioned Potato Soup
Sometimes you just need something that feels like a hug in a bowl. No weird ingredients, no complicated steps. Just a simple, creamy soup that warms you up from the inside out.
That’s this potato soup. It’s the kind my grandma made, and it never fails. If you’ve ever felt intimidated in the kitchen, this recipe is for you. It’s almost impossible to mess up, and the result is pure comfort.
Simple Old Fashioned Potato Soup
This isn’t about being fancy. It’s about good, honest food. Let’s get into it.
What You’ll Need
Most of these things are probably already in your kitchen. No need for a special trip to the store.
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 pounds russet potatoes, peeled and cubed
- 2 cups whole milk or heavy cream
- 1 teaspoon salt (or more, to taste)
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheddar cheese, cooked bacon, chives
Tools You’ll Need
You don’t need any special gadgets for this.
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon or spatula
- Potato masher or fork
- Ladle for serving
Step-by-Step Instructions
Follow these steps, and you’ll have perfect soup. Take your time.
Step 1: Melt the butter in your large pot over medium heat. Add the chopped onion, celery, and carrots. Cook them for about 5-7 minutes, until they start to get soft. This builds the first layer of flavor.
Step 2: Sprinkle the flour over the vegetables. Stir everything together and cook for about one minute. This cooks out the raw flour taste and will help thicken our soup later.
Step 3: Slowly pour in the chicken or vegetable broth while stirring. Make sure to scrape up any bits stuck to the bottom of the pot. That’s good stuff right there.
Step 4: Add the peeled and cubed potatoes to the pot. Bring the soup to a low boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are very tender when you poke them with a fork.
Step 5: Now for the fun part. Use a potato masher or the back of a fork to gently mash about half of the potatoes right in the pot. This makes the soup thick and creamy without having to use a blender.
Step 6: Turn the heat down to low. Slowly stir in the milk or cream, salt, and pepper. Let it warm through for a few minutes, but do not let it boil again, or the dairy might separate.
Step 7: Taste the soup. Does it need more salt? A little more pepper? Add what you think it needs. Now you’re ready to serve it up hot with your favorite toppings.
Pro Tips from My Kitchen
I’ve made this soup a thousand times. Here are a few tricks I’ve learned.
- Warm Your Milk: Before you add the milk or cream to the pot, warm it up a little in the microwave. Adding cold dairy to a hot soup can sometimes make it curdle. A little warmth prevents this.
- Russets are Best: You can use other potatoes, but russets break down perfectly. They give you that fluffy, creamy texture you want in a potato soup. Yukon golds work too, but the result will be a bit waxier.
- Don’t Blend It All: A lot of recipes tell you to use an immersion blender. Don’t. Mashing some of the potatoes in the pot gives you a soup that’s both creamy and has nice, tender chunks of potato. It’s a much better texture.
- Sweat, Don’t Brown: When you’re cooking the onion, celery, and carrots at the beginning, you just want to soften them. This is called “sweating.” If you let them get brown, the flavor of the soup will change. Keep the heat on medium.
Substitutions and Variations
Want to change things up? Go for it. Cooking should be fun.
| Category | Substitution or Variation |
|---|---|
| For a Vegan Soup | Use olive oil, veggie broth, and full-fat oat milk. |
| Gluten-Free | Use a cornstarch slurry instead of flour to thicken. |
| Add Some Spice | Mix in a chopped jalapeño with the onions. |
| Make it Cheesy | Stir in 1 cup of shredded cheddar cheese at the end. |
| Loaded Potato Style | Top with bacon, cheese, sour cream, and chives. |
Make-Ahead Tips
You can chop the onion, celery, carrots, and potatoes a day ahead. Keep the chopped potatoes in a bowl of cold water in the fridge so they don’t turn brown.
The soup itself can be made one day in advance. The flavor is often even better the next day.
Getting the Most Out of Your Soup
Here’s how to fit this meal into your life and diet.
Meal Pairing Suggestions
This soup is a meal on its own, but it plays well with others.
| Pair With | Why It Works |
|---|---|
| Crusty Bread | Perfect for dipping. |
| Simple Green Salad | A fresh crunch to balance the creaminess. |
| Grilled Cheese | The ultimate comfort food combo. |
Cooking Time Efficiency
- Prep First: Have all your veggies chopped and ingredients measured before you turn on the stove. This is called “mise en place” in pro kitchens and it saves you from running around.
- Use the Simmer Time: While the soup is simmering, you can cook your bacon for the topping or wash a few dishes.
Ingredient Swaps for Different Diets
| Diet | Swap This | For This |
|---|---|---|
| Vegan | Butter, Chicken Broth, Milk | Olive Oil, Veggie Broth, Oat or Cashew Milk |
| Gluten-Free | All-Purpose Flour | 2 tbsp Cornstarch mixed with 2 tbsp cold water |
| Lower Fat | Heavy Cream, Whole Milk | 2% Milk or Evaporated Skim Milk |
A quick note on nutrition: This is a simple estimate. Your actual numbers will change based on the specific ingredients you use. A serving is about 1.5 cups.
- Calories: ~350 kcal
- Protein: ~8g
- Fat: ~20g
- Carbohydrates: ~35g
Leftovers and Storage
Got leftovers? Lucky you.
Store the soup in an airtight container in the refrigerator for up to 4 days.
When you reheat it, do it slowly on the stove over low heat. The soup will thicken in the fridge, so you might need to add a splash of milk or broth to thin it out again.
I don’t recommend freezing this soup. Dairy and potatoes can get a weird, grainy texture after being frozen. It’s much better fresh or refrigerated.
Frequently Asked Questions
Q1. My soup is too thin. How can I fix it?
Ans: The easiest way is to let it simmer for a little longer with the lid off to let some water evaporate. You can also mash a few more of the potatoes. If it’s still too thin, mix a tablespoon of cornstarch with a tablespoon of cold water, then stir that into the simmering soup.
Q2. Can I use different kinds of potatoes?
Ans: Yes, but it will change the soup. Russets are starchy and fall apart, which makes the soup creamy. Yukon golds will hold their shape more, so you’ll have a chunkier soup. Red potatoes will give you an even chunkier soup.
Q3. Why did my soup taste grainy?
Ans: This usually happens if you boil the soup after adding the milk or cream. Dairy can separate at high heat. Always keep it at a low simmer once the milk is in.
Q4. Can I add meat to this soup?
Ans: Of course. Cooked, crumbled sausage or diced ham are great additions. Stir them in at the end, along with the milk, just to heat them through.
Wrapping Up
This soup is simple on purpose. It’s a reminder that you don’t need a long list of ingredients to make something truly delicious. It’s warm, it’s filling, and it’s basically foolproof.
Give it a try. I promise you can make this. When you do, come back and leave a comment. I’d love to hear how it turned out and what toppings you used
