Nothing takes me back to my grandma’s kitchen faster than the smell of old-fashioned potato soup simmering on the stove. I can still see her standing there, wooden spoon in hand, telling me stories while the potatoes softened into creamy perfection. This isn’t just soup – it’s a bowl of pure comfort that warms you from the inside out.
What I love most about this old-fashioned potato soup is how wonderfully simple it is. Just a few humble ingredients transform into something magical. No fancy techniques, no complicated steps – just good, honest food like our grandparents used to make. The carrots add a touch of sweetness, the potatoes create that velvety texture, and that buttery onion base? Absolute heaven. It’s the kind of recipe you’ll want to pass down to your own family someday.
Table of Contents
Table of Contents
Why You’ll Love This Old-Fashioned Potato Soup
This soup isn’t just delicious – it’s practically magic in a bowl! Here’s why it’s been my go-to comfort food for years:
- Creamy dreamy texture: Those potatoes break down into the most velvety, luxurious base you can imagine – no cream needed!
- Weeknight lifesaver: Ready in just 30 minutes flat. I’ve made this after soccer practice when everyone’s starving.
- Wallet-friendly: Basic pantry ingredients mean you can probably make this right now without a grocery run.
- Hug in a bowl: That perfect balance of buttery onions, sweet carrots and savory broth? Pure nostalgia.
- Customizable: Throw in leftover ham, top with cheese, or keep it simple – it’s delicious every way.
Honestly, I’ve yet to meet anyone who doesn’t ask for seconds of this old-fashioned potato soup. It’s that good.
Ingredients for Old-Fashioned Potato Soup
Here’s everything you’ll need to make this cozy classic – simple ingredients that pack a huge flavor punch:
- ¼ cup butter: The rich, nutty base of our soup (don’t you dare use margarine!)
- 1 large onion, chopped: Yellow or white – whatever makes you cry the least
- 6 potatoes, peeled and diced: Russets are my go-to for that perfect creamy texture
- 2 carrots, diced: Adds natural sweetness and pretty orange flecks
- 3 cups water: Just enough to cook our veggies to tender perfection
- 2 tablespoons chicken bouillon powder: Our flavor booster (or see substitutions below)
- Ground black pepper: Freshly cracked is always best
- 3 tablespoons all-purpose flour: Our trusty thickener
- 3 cups milk: Whole milk makes it richest, but any works
- 1 tablespoon dried parsley: For that fresh herbal note
- ¼ teaspoon dried thyme: The secret background singer of flavors
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Try these easy swaps:
- No bouillon? Use 3 cups chicken/vegetable broth instead of water
- Fresh herbs work great – double the amounts
- Dairy-free? Almond milk and olive oil can substitute
- Red potatoes hold their shape better if you prefer chunks
See? Flexibility is the beauty of old-fashioned cooking!
How to Make Old-Fashioned Potato Soup
Now for the fun part – let’s turn these simple ingredients into pure comfort! I’ll walk you through each step just like my grandma taught me. Don’t worry – it’s easier than you think, and that heavenly smell filling your kitchen will tell you when you’re doing it right.
Step 1: Sauté the Aromatics
First, grab your favorite soup pot (mine’s a well-loved Dutch oven) and melt that butter over medium heat. Watch it closely – we want it golden, not brown! Toss in your chopped onions and give them a good stir. Now here’s the secret: cook them low and slow until they’re translucent and smell sweet, about 5 minutes. Stir occasionally so they don’t burn – patience pays off here!
Step 2: Cook Potatoes and Carrots
While the onions work their magic, grab another pot and combine your diced potatoes, carrots, water, and bouillon powder. Bring it to a boil, then reduce heat to a lively simmer. Cook until the potatoes are fork-tender – about 10 minutes should do it. Don’t forget to season with black pepper now – it makes all the difference!
Step 3: Thicken the Soup
Back to your onions – sprinkle in the flour and stir like crazy for 2 minutes to make a smooth paste (this prevents lumps!). Now slowly pour in the milk while stirring constantly – I use a whisk here for extra smoothness. Keep stirring over low heat until it thickens slightly. Finally, add the potato mixture and herbs. Give it one last stir, heat through, and voila – perfect old-fashioned potato soup!
Tips for Perfect Old-Fashioned Potato Soup
After making this soup more times than I can count, here are my tried-and-true secrets for potato soup perfection:
- Texture magic: Want it creamier? Mash some potatoes against the pot wall before adding milk – instant velvety thickness!
- Temperature matters: Always warm milk slightly before adding to prevent curdling. Low and slow is the way to go.
- Taste as you go: Bouillon brands vary – adjust salt and pepper at the end. My grandma always said “season until it sings!”
- Leftover love: The soup thickens overnight – just thin with a splash of milk when reheating.
- No peeking: Resist stirring too much after adding milk – let those flavors meld together peacefully.
Remember, great soup isn’t rushed – it’s made with patience and plenty of taste tests along the way!
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Creamy Old-Fashioned Potato Soup Recipe in Just 30 Minutes
A comforting and creamy old-fashioned potato soup made with simple ingredients like potatoes, carrots, and milk for a homestyle taste.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- ¼ 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
- ¼ teaspoon dried thyme
Instructions
- Gather the ingredients.
- Melt butter in a saucepan over medium heat. Stir in onion; cook until softened, about 5 minutes.
- In another pot, boil potatoes, carrots, water, and chicken bouillon until tender, about 10 minutes. Season with black pepper.
- Add flour to cooked onions to make a paste. Cook for 2 minutes, stirring constantly.
- Gradually add milk and stir well. Cook over low heat until warmed through.
- Add potato and carrot mixture. Stir in parsley and thyme. Heat through and serve hot.
Notes
- Adjust seasoning to taste.
- For a thicker soup, mash some potatoes before adding milk.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg
Serving Suggestions for Old-Fashioned Potato Soup
Oh, the joy of ladling this steaming soup into bowls! Here’s how I love to serve it:
- Crusty bread: A warm baguette or homemade biscuits for dunking – trust me, you’ll want every last drop!
- Simple salad: A crisp green salad cuts through the richness perfectly.
- Extra toppings: Sometimes I go wild with shredded cheddar, crumbled bacon, or chives from my garden.
My kids? They love it with grilled cheese sandwiches – the ultimate comfort food combo!
Storing and Reheating
This soup keeps beautifully for quick meals later! Just pop any leftovers in an airtight container – they’ll stay fresh in the fridge for about 3 days. When reheating, go low and slow on the stove with a splash of milk to bring back that creamy texture. Whatever you do, don’t let it boil hard or the milk might separate. And sorry to say, freezing isn’t ideal – dairy soups just don’t thaw well. But honestly? It’s so good it rarely lasts long enough to store anyway!
Old-Fashioned Potato Soup Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl of this old-fashioned potato soup (based on my kitchen tests and standard ingredients):
- Calories: About 280 per hearty serving
- Fat: 10g (that good butter makes it rich!)
- Carbs: 40g – hello, potato goodness!
- Protein: 8g from the milk and potatoes
- Fiber: 5g to keep you satisfied
Remember – these numbers can change based on your specific ingredients. More butter? Thicker soup? Your mileage may vary, but the comfort stays the same!
FAQs About Old-Fashioned Potato Soup
Over the years, I’ve gotten all sorts of questions about this beloved recipe – here are the ones that pop up most often:
Can you freeze old-fashioned potato soup?
Oh honey, I wish! But dairy-based soups tend to separate when frozen and thawed. The texture just isn’t the same. Trust me – I learned this the hard way after a disappointing freezer experiment. Your best bet? Store leftovers in the fridge and enjoy within 3 days.
What milk substitute works best?
My lactose-intolerant niece swears by almond milk – it gives a slightly nutty flavor that’s actually quite nice. Oat milk works too, though it’s sweeter. Just avoid rice milk (too thin) and coconut milk (too strong a flavor).
Can I make this in a slow cooker?
Absolutely! Throw everything except the milk into your crockpot on low for 6-8 hours. About 30 minutes before serving, stir in warmed milk and let it heat through. Perfect for busy days when you want that homemade smell greeting you at the door!
Share Your Old-Fashioned Potato Soup Experience
Nothing makes me happier than hearing how this soup turns out in your kitchen! Did it remind you of childhood? Did your picky eater ask for seconds? Snap a pic and tag me @FrostyRecipes – I want to see your cozy creations! And don’t forget to rate the recipe below – your notes help other home cooks find this little bowl of comfort. You can also follow along for more cozy recipes on Facebook!
