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Top-down view of a bowl of creamy old-fashioned potato soup topped with green onions.

Old Fashioned Potato Soup

mylifeinbalancegroup.com/old-fashioned-potato-soup/
Made with 4 simple ingredients and ready to eat in 30 minutes. This classic potato soup is an absolute dream!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Large pot
  • water enough to cover potatoes
  • Large wooden spoon
  • Fork
  • Bowl
  • colander
  • dutch oven or large heavy-bottomed pot
  • Potato masher or immersion blender

Ingredients

  • 2 pounds Russet potatoes (peeled, chopped)
  • 1 teaspoon salt (plus more to boil potatoes)
  • 2 tablespoons butter
  • 1 small onion (chopped)
  • 3 cups whole milk (or milk of choice, at room temperature)
  • freshly ground black pepper (to taste)

Instructions

  • Add chopped potatoes to large pot. Fill pot with enough water that water sits 1" above top of potatoes. Add 1 to 2 pinches salt and stir to incorporate, then place pot on stovetop over medium-high heat.
  • Bring water to gentle boil. Boil 10 to 15 minutes or until potatoes can easily be pierced with tines of fork but not fall apart.
  • While potatoes boil, heat dutch oven over medium heat. When pot is warm, add putter and melt completely, moving butter around occasionally with large spoon to coat bottom of pot.
  • When potatoes are ready, remove 1 cup of water from boiled potatoes and transfer water to small bowl. Pour remaining water and potatoes through colander to drain, then set potatoes aside.
  • When butter is melted, add chopped onion. Sauté onion, stirring occasionally, until onions have softened. Be careful not to burn butter.
  • Remove pot with onions from heat. Add boiled potatoes, room-temperature milk, 1 teaspoon salt, and pepper to pot. Stir to incorporate, then return pot to heat.
  • Bring mixture to gentle simmer. Be careful not to boil milk - mixture should only develop small bubbles around edge of pot.
  • Let mixture simmer gently 10 minutes. After 10 minutes, remove pot from heat. Use potato masher or immersion blender to mash or purée approximately 50% of potatoes, leaving remaining potatoes chunky as desired.
  • If desired, stir in reserved liquid from boiling potatoes as needed to thin soup and achieve preferred consistency. Taste and adjust salt and pepper as needed, then portion into serving bowls and serve hot.

Recipe Notes

  • Consistency: The only thickeners in this soup are the milk and the natural starches of the potatoes. It'll intentionally have a thinner consistency than potato soups that include flour, cheese, sour cream, or heavy cream. For a thicker soup, mash or purée more than 50% of the potatoes, and let the soup simmer a little longer to reduce the liquid more.
  • Make it Dairy Free: Use plant-based butter and your favorite unsweetened plant-based milk alternative.
  • Make it Whole30: Use ghee and unsweetened canned coconut milk.
  • Leftovers: Let soup cool completely, then transfer to airtight container and refrigerate up to 3 days. Reheat on stovetop or in microwave until just warmed through.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 346calProtein: 11gFat: 12gSaturated Fat: 7gTrans Fat: 0.2gCholesterol: 37mgSodium: 708mgPotassium: 1248mgTotal Carbs: 51gFiber: 3gSugar: 11gNet Carbs: 48gVitamin A: 474IUVitamin C: 14mgCalcium: 261mgIron: 2mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/old-fashioned-potato-soup/