Old-Fashioned Potato Soup

Short, Catchy Intro

So you want cozy comfort without a lot of drama in the kitchen. Same. This old fashioned potato soup recipe is the kind of thing that hugs you from the inside. It is simple, forgiving, and tastes like a warm, potatoey apology for a rough day. Pull up a chair and let me walk you through it like we are two friends sharing a pot and way too much laughter.

Why This Recipe is Awesome

First off, this soup is practically foolproof. Seriously, it is idiot proof and even I did not mess it up the first time. It uses pantry staples and basic techniques that make you look like a seasoned home chef without needing to summon every kitchen gadget you own. Want creamy without heavy cream drama No problem. Want to stretch the batch for leftovers Totally doable.

Plus it is flexible. Want it chunkier or smoother You decide. Want a vegetarian twist Swap the chicken bouillon for veggie and you are golden. Also if you ever crave a slow cooked comfort option check out this slow cooker version for a set and forget approach. IMO this kind of soup is the culinary equivalent of wearing sweatpants that still look put together.

Ingredients Youll Need

• 0.25 cup butter because yes you deserve it
• 1 large onion chopped and ready to make the house smell amazing
• 6 potatoes peeled and diced go for starchy ones for best texture
• 2 carrots diced for a little color and sweetness
• 3 cups water to simmer things into submission
• 2 tablespoons chicken bouillon powder for quick flavor boost
• ground black pepper to taste because salt is implied by your bouillon
• 3 tablespoons all purpose flour to thicken like a boss
• 3 cups milk for creaminess without the fuss
• 1 tablespoon dried parsley for a freshish finish
• 0.25 teaspoon dried thyme for a mild herby note

Step by Step Instructions

1. Gather the ingredients.
   Put everything on the counter so you do not play ingredient hide and seek mid recipe. This saves time and feelings.

2. Melt butter in a saucepan over medium heat. Stir in onion and cook until softened and translucent about 5 minutes.
   Keep stirring now and then so the onion gets sweet and not sad.

3. While onions are cooking place diced potatoes carrots water and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender about 10 minutes. Do not overcook. Season with ground black pepper to taste.
   Tender means a fork slides through the potato without a fight.

4. Add flour to cooked onions to make a paste. Cook stirring constantly for 2 minutes.
   This cooks out the raw flour taste and builds the base of your creamy soup.

5. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through.
   Go slow so you do not get lumps. This is where patience pays off.

6. Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.
   Taste and adjust pepper if needed. If it feels too thick add a splash of water or milk. Enjoy.

Common Mistakes to Avoid

• Not prepping before you start This is the easiest way to make a mess and stress. Chop first and breathe.
• Overcooking the potatoes Cook until tender but not mush. We want cozy not baby food.
• Adding cold milk to hot roux Trust me on this add it slowly and whisk or stir constantly. No clumpy soup please.
• Skimping on seasoning Bouillon adds salt but you still need to taste. A pinch more pepper can go a long way.
• Walking away during the thickening step If you ignore the roux it might stick. Be present like it is a low stakes soap opera.

Alternatives & Substitutions

• Milk options Want it lighter Use 2 percent or even unsweetened almond milk if you must. The texture will change a bit but the soup still comforts.
• Bouillon swap Want vegetarian Use vegetable bouillon powder in the same amount. No drama.
• Potato types Starchy potatoes like russet give a creamier mouthfeel. Waxy types like red potatoes hold shape better. Pick your vibe.
• Add ins Craving bacon bits chopped green onions or shredded cheddar Add them at the end for extra party in your bowl. Personally I will never say no to a little cheddar.
• Gluten free Use a cornstarch slurry instead of flour Mix 1 tablespoon cornstarch with 1 tablespoon cold water before adding to the milk base.

Feel free to experiment. Soup is forgiving and fun. FYI adding a splash of acid like a squeeze of lemon or a dash of vinegar at the end can brighten the whole bowl if it tastes flat.

FAQ

What if I want a thinner soup Can I just add more water Yes you can. Add water or milk in small amounts until you hit the texture you want. Taste as you go.

Can I use margarine instead of butter Well technically yes but why hurt your soul like that Butter adds flavor and richness that margarine does not match.

Do I have to peel the potatoes Not strictly but peeling gives a smoother soup. If you like rustic texture leave the skins on and wash the potatoes well.

Can I make this ahead of time Absolutely. It actually melds flavors overnight. Reheat gently on low stirring occasionally. You may need to add a splash of milk to loosen it up.

Can I freeze this soup Yes but dairy can change texture after freezing. Freeze in portions and thaw slowly in the fridge before reheating. Stir well when reheating.

How long does it keep in the fridge About 3 to 4 days. Store in an airtight container and label it so you remember to eat it.

Can I blend it for a smoother texture Of course. Use an immersion blender right in the pot or transfer in batches to a blender. Be careful with hot liquids.

Final Thoughts

You nailed it You made a bowl of warm, potato loaded happiness with very little fuss. This soup is perfect for nights when you want comfort and not a two hour commitment. Keep a little extra butter around for topping because why not. Now go impress someone or just sit on the couch with a big bowl and no shame. You earned it.

Conclusion

Want more old fashioned potato soup takes to compare or bookmark Try the classic Old Fashioned Potato Soup Recipe – My Homemade Roots for another simple spin. Looking for a crowd pleaser check out Old Fashioned Potato Soup Recipe on Allrecipes for reader reviews and tips. If you want a warm family style version see Old Fashioned Potato Soup – Barefeet in the Kitchen for lovely photos and serving ideas. For a nostalgic southern take peek at Grandmas Homemade Potato Soup – Deep South Dish and swoon a little over the memories in a bowl.

Old Fashioned Potato Soup

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This cozy potato soup is simple, forgiving, and tastes like a warm embrace, perfect for those rough days.

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Ingredients

Scale 1x2x3x

• 0.25 cup butter
• 1 large onion, chopped
• 6 potatoes, peeled and diced
• 2 carrots, diced
• 3 cups water
• 2 tablespoons chicken bouillon powder
• Ground black pepper to taste
• 3 tablespoons all purpose flour
• 3 cups milk
• 1 tablespoon dried parsley
• 0.25 teaspoon dried thyme

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Instructions

1. Gather the ingredients.
2. Melt butter in a saucepan over medium heat. Stir in onion and cook until softened and translucent, about 5 minutes.
3. While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Season with black pepper to taste.
4. Add flour to cooked onions to make a paste and cook, stirring constantly, for 2 minutes.
5. Gradually add milk and stir well. Cook over low heat, stirring constantly until warmed through.
6. Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

Notes

If the soup is too thick, add a splash of water or milk. Store leftovers in an airtight container for 3-4 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 35mg

Keywords: potato soup, comfort food, easy soup, vegetarian recipe, cozy meals