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Finished potato soup garnished with cheese and chives beside dinner rolls.

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes, peeled and diced about 900 g
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cups low sodium chicken or vegetable broth
  • 1.5 cups whole milk
  • 1.5 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
Optional Toppings
  • sliced green onions or chives
  • shredded cheddar
  • plain yogurt for serving

Equipment

  • Large Pot

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.