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.
Equipment
- Large Pot
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
Instructions
- 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.