Old Fashioned Potato Soup

Short, Catchy Intro

So you want comfort in a bowl without doing brain surgery in the kitchen Sounds good to me This old fashioned potato soup hits that exact vibe warm, cozy, and slightly smug about how easy it is to make

If you are curious how other cooks mellow this classic, take a peek at an old fashioned potato soup guide for a slightly different take on the same cozy energy

Why This Recipe is Awesome

This soup is basically the culinary equivalent of slipping into your comfiest sweatshirt. It uses simple pantry stuff and rewards you with creamy, potatoey happiness. It is idiot proof even I did not mess it up the first time

• It tastes like home even if your kitchen looks like a small tornado happened last week
• The texture balances chunky and silky so every spoonful feels intentional
• You can dress it up or leave it humble depending on how fancy you feel

Big tip if you want more richness add a splash of cream at the end You will not regret it

Ingredients You’ll Need

• 0.25 cup butter
• 1 large onion chopped because precision is overrated
• 6 potatoes peeled and diced aim for even sizes so they cook together
• 2 carrots diced for a little sweetness and color
• 3 cups water yes plain water works with bouillon magic coming next
• 2 tablespoons chicken bouillon powder use more or less depending on how salty you like it
• Ground black pepper to taste give it a good grind or two
• 3 tablespoons all purpose flour for that lovely thickening action
• 3 cups milk whole milk makes it richer but use what you have
• 1 tablespoon dried parsley for a kiss of herbness
• 0.25 teaspoon dried thyme just a little bit of earthy flavor

If you are in an adventurous mood check out a spicy version over here a Cajun potato soup recipe for inspiration

Step-by-Step 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.

Common Mistakes to Avoid

• Undercooking the potatoes and pretending they are fine That crunch is not charming here
• Skipping the flour step and expecting the soup to thicken by osmosis It will not do that for you
• Adding all the seasoning at the start and then wondering why your soup tastes flat Taste and adjust as you go
• Letting the milk boil hard Keep the heat gentle or it will scald and ruin the vibe
• Over mashing the potatoes unless you want a puree This recipe likes a bit of chunkiness

Pro tip always taste before serving and fix with a little pepper or a pinch more bouillon if it seems shy

Alternatives & Substitutions

Want to swap things around No problem here are easy options

• Butter swap Use olive oil or a neutral oil if you need a dairy free tweak You will change the flavor but not the comfort factor
• Milk swap Try half and half or a non dairy milk like oat for a different mouthfeel IMO oat milk works surprisingly well in creamy soups
• Vegetables Add celery or leeks if you want more aromatic interest I like leeks in the spring
• Broth swap Use chicken broth instead of water and bouillon if you have it on hand More depth, less powdery personality
• Make it vegan Use plant based butter, plant milk, and vegetable bouillon and you are basically there

If you want a completely different twist with heat check this variation Cajun potato soup to see how bold this base can get

FAQ Frequently Asked Questions

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Butter brings flavor and richness that margarine tries to fake

Q Can I make this ahead of time
A Totally Yes it stores well in the fridge for a couple of days Reheat gently over low heat stirring occasionally

Q Can I freeze this soup
A You can but dairy sometimes separates on thawing If you freeze it, reheat and whisk to help it come back together A splash of fresh milk or cream helps

Q How do I make it thicker if it is too thin
A Mix a tablespoon of flour with some cold water to make a slurry and stir it into the simmering soup Cook a few minutes until it thickens Or mash a few pieces of potato into the pot for natural thickening

Q Can I add bacon or cheese
A Yes and yes Why would you ask That crispy bacon and melty cheese take it to party mode Add them during serving so everyone can customize

Q Is this kid friendly
A Very Much so Kids usually love the gentle potato flavor Keep the pepper light

Final Thoughts

You made it to the end You have all the tools to make a bowl of soup that feels like a warm hug This recipe is forgiving and flexible so tweak it with confidence

Remember taste as you go and do not be afraid to improvise If you mess up you can always add cheese or bacon and call it a chef move FYI that works more often than not

Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you want another tested version to compare techniques and ratios check out this detailed Old-Fashioned Potato Soup Recipe for extra tips and variations

Old Fashioned Potato Soup

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• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy and creamy potato soup that’s easy to make, perfect for any day.

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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. In another pot, place diced potatoes, carrots, water, and chicken bouillon 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

For richness, add a splash of cream at the end. This soup is forgiving, feel free to adjust ingredients to taste.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 40mg

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