Old Fashioned Potato Soup is a cozy bowl of creamy potatoes, onions, and simple pantry staples simmered into pure comfort, perfect for chilly nights or when a quick, nourishing dinner is needed.
Why this soup
This classic soup uses humble ingredients to make a silky, satisfying meal that is easy to cook and even easier to love, so it fits weeknights and budget cooking without sacrificing flavor.
It also pairs well with toppings like chives and a handful of shredded cheddar, letting each bowl feel a little custom without extra work or cost.
Table of Contents
Ingredients
- Russet potatoes, peeled and diced for a creamy finish.
- Onion and celery for a sweet savory base.
- Unsalted butter and a touch of olive oil for soft sautéing and richer flavor.
- Low sodium chicken or vegetable broth to keep seasoning in control.
- Whole milk for body, plus a small cornstarch slurry to thicken without fuss.
- Salt, black pepper, and a pinch of garlic powder for balanced seasoning.
- Optional toppings: sliced green onions or chives, shredded cheddar, a dollop of plain yogurt as a bright creamy finish.
Step by step
- Sauté base: Melt butter with a little oil in a pot, then cook onion and celery with a pinch of salt until soft and fragrant.
- Simmer potatoes: Add potatoes and broth, bring to a gentle boil, then simmer until the potatoes are tender enough to mash against the pot side.
- Thicken and cream: Stir in milk, then whisk in a quick cornstarch slurry and simmer a few minutes until lightly thick and glossy, stirring often to prevent sticking.
- Texture choice: Lightly mash some potatoes in the pot for body or blend a portion, then season to taste with salt and pepper so the potato flavor shines.
Tips and swaps
- Potatoes: Russets make the creamiest texture, while Yukon Golds give a naturally buttery bite with less mashing needed.
- Dairy: Whole milk keeps things light and silky, but half and half adds extra richness if desired, and plain yogurt spooned on top adds tang without heaviness.
- Broth: Use low sodium and adjust salt at the end; this keeps flavors clean and avoids over salting as liquid reduces.
Make it a meal
- Add-ins: Fold in thawed peas or corn at the end for color and a touch of sweetness that plays well with the creamy base.
- Serve with: Warm dinner rolls or simple garlic toast turn this into a complete, comforting supper with minimal effort and cleanup.
Storage
- Refrigerate: Cool completely, then store up to 4 days in an airtight container, and rewarm gently over low heat to keep the texture smooth.
- Freeze: Freeze in portions up to 2 months; thaw overnight and loosen with a splash of broth or milk while reheating to restore silkiness, then re season.
Old-Fashioned Potato Soup
Old Fashioned Potato Soup is a cozy bowl of creamy potatoes, onions, and simple pantry staples simmered into pure comfort, perfect for chilly nights or when a quick, nourishing dinner is needed.
Ingredients
Equipment
Method
- Sauté base: Melt butter with olive oil in a large pot over medium heat, then cook onion and celery with a pinch of salt until soft and fragrant, 5–7 minutes.
- Simmer potatoes: Add diced potatoes and broth, bring to a gentle boil, then reduce to a simmer and cook until potatoes are tender enough to mash against the side, 12–15 minutes.
- Thicken and cream: Stir in milk, then whisk cornstarch with cold water and pour into the pot. Simmer 2–4 minutes, stirring often, until lightly thick and glossy.
- Texture choice: Lightly mash some potatoes in the pot for body or blend a portion. Season to taste with salt, black pepper, and garlic powder so the potato flavor shines. Serve with toppings as desired.
Notes
Tips and swaps: Russets make the creamiest texture, while Yukon Golds give a naturally buttery bite. Whole milk keeps things silky; use half-and-half for extra richness. Choose low-sodium broth and adjust salt at the end. Add-ins: stir in thawed peas or corn at the end. Serve with warm rolls or garlic toast. Storage: refrigerate up to 4 days; freeze up to 2 months and loosen with a splash of broth or milk when reheating, then re-season.
