Old-Fashioned Potato Soup
This old-fashioned potato soup is creamy, hearty, and perfect for cozy family dinners or chilly evenings.
Ingredients
- ¼ cup butter
- 1 large onion chopped
- 6 potatoes peeled and diced (russet potatoes work best for a creamy texture)
- 2 carrots diced
- 3 cups wate
- 2 tablespoons chicken bouillon powder or vegetable bouillon for a vegetarian version
- Ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3 cups milk whole milk gives the creamiest results, but 2% works too
- 1 tablespoon dried parsley
- ¼ teaspoon dried thyme
Instructions
Sauté the onion
- Melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. This step adds a rich, savory base to the soup.
Cook the vegetables
- While the onion is cooking, place the diced potatoes, carrots, water, and chicken bouillon in a large pot. Bring everything to a boil, then reduce the heat to medium and cook until the vegetables are tender, about 10 minutes.
- Season with ground black pepper to taste. Be careful not to overcook the potatoes—you want them tender but not falling apart.
Make the roux
- Once the onions are ready, sprinkle the flour over them to create a paste. Stir constantly for about 2 minutes to cook out the raw flour taste.
- Gradually add the milk, stirring frequently to create a smooth, creamy mixture. Cook over low heat until warmed through, but don’t let it boil.
Combine the soup
- Add the cooked potato and carrot mixture (including the cooking liquid) to the milk mixture. Stir well to combine, then add the dried parsley and thyme. Heat through for a few minutes, stirring occasionally. Taste and adjust the seasoning if needed.
Serve and enjoy
- Ladle the soup into bowls and serve it hot. For a little extra flair, you can sprinkle some fresh parsley or shredded cheese on top. Pair it with crusty bread or a green salad for a complete meal.
Notes
How to Serve Your Old-Fashioned Potato Soup
This soup is wonderfully versatile and pairs beautifully with a variety of sides. Serve it with a warm loaf of crusty bread, homemade biscuits, or even a simple grilled cheese sandwich for a classic comfort food combo.
If you’re hosting a dinner, a crisp green salad with a tangy vinaigrette makes the perfect complement to the creamy richness of the soup.
For a heartier twist, try adding cooked chicken or ham to the soup, or serve it as part of a soup-and-stew spread for a cozy fall gathering.
Storing and Enjoying Leftovers
If you have leftovers (and you might because this recipe makes a generous batch), store them in an airtight container in the refrigerator for up to three days.
When reheating, warm the soup gently over low heat on the stove, stirring occasionally to prevent the milk from curdling. You can also microwave it in 1-minute intervals, stirring between each to ensure even heating.
This soup doesn’t freeze as well due to the milk base, which can separate during freezing and thawing. If you’d like to make it ahead and freeze it, prepare the base with the vegetables and broth but leave out the milk. Add the milk when reheating for a fresher, creamier texture.
Top Tips for Customizing Your Old-Fashioned Potato Soup
For extra flavor, add a pinch of smoked paprika or a splash of hot sauce to the soup.
Make it vegetarian by swapping the chicken bouillon for vegetable bouillon.
Swap the parsley and thyme for your favorite herbs, like dill or chives, for a different flavor profile.
Want a thicker soup? Use an immersion blender to puree a portion of the soup before serving.
Make it vegetarian by swapping the chicken bouillon for vegetable bouillon.
Swap the parsley and thyme for your favorite herbs, like dill or chives, for a different flavor profile.
Want a thicker soup? Use an immersion blender to puree a portion of the soup before serving.