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Old-Fashioned Potato Soup: A Creamy, Comforting Classic for Beginner Cooks

There’s something truly special about a steaming bowl of homemade potato soup. It’s the kind of meal that brings back memories of childhood, warm kitchens, and family gatherings. Whether it was made by a grandparent on a cold winter evening or whipped up as a quick remedy for chilly weather, this soup has a way of wrapping you in comfort. The beauty of Old-Fashioned Potato Soup lies in its simplicity—tender potatoes, creamy milk, buttery onions, and a touch of seasoning come together to create a rich, velvety dish that is both satisfying and nourishing. For beginner cooks, this is one of the best recipes to start with because it requires just a handful of ingredients, basic cooking techniques, and minimal effort. Even if you’ve never made homemade soup before, this guide will walk you through every step, ensuring you end up with a perfect pot of creamy, flavorful goodness.

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Old-Fashioned Potato Soup: A Creamy, Comforting Classic for Beginner Cooks

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Warm up with a bowl of Old-Fashioned Potato Soup, the ultimate comfort food! Creamy, rich, and packed with tender potatoes, this timeless recipe is simple yet satisfying. Whether you’re new to cooking or a seasoned home chef, this soup is effortless to make and perfect for any occasion. Serve it as a cozy dinner on a cold night, or enjoy leftovers for a quick, comforting meal. One pot, minimal ingredients, and maximum flavor—what’s not to love?

#ComfortInABowl #PotatoLovers #EasySoupRecipe #SimpleAndDelicious #CreamyPerfection #HomemadeWithLove #QuickAndEasyMeals #OnePotWonder #FlavorfulAndCozy #WinterWarmth

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 1/2 pounds potatoes, peeled and diced – Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture. If you prefer a chunkier soup, waxy potatoes like Red Bliss work well.
  • Water with a few pinches of salt (for boiling potatoes) – Salt enhances the natural flavor of the potatoes as they cook.
  • 3 tablespoons butter – Adds richness and depth to the soup. If you prefer a dairy-free version, you can substitute with olive oil.
  • 1 medium onion, diced – Onions provide a savory sweetness that balances the mild flavor of the potatoes. Yellow or white onions work best.
  • 6 cups whole milk (or milk of choice) – Whole milk creates the creamiest consistency, but you can use 2%, skim, or even plant-based milk like almond or oat for a dairy-free option.
  • 1 1/2 teaspoons salt (adjust to taste) – Seasoning is key to bringing out the flavors in a simple dish like this. Start with the recommended amount and adjust as needed.
  • Ground black pepper to taste – Adds warmth and a subtle kick to balance the creaminess of the soup.

Instructions

  • Boil the Potatoes
    • Place the peeled and diced potatoes in a large pot.
    • Add enough salted water to cover them by about 1 inch. The salt enhances the flavor of the potatoes from the inside out.
    • Bring to a boil and simmer for about 10 to 15 minutes, or until the potatoes are fork-tender but not falling apart.
    • Drain the potatoes, reserving 1 cup of the cooking water to adjust the soup’s consistency later.
  • Sauté the Onions
    • In a large Dutch oven or soup pot, melt the butter over medium heat.
    • Add the diced onions and sauté until they become soft and golden brown around the edges. This should take about 5 minutes. Stir occasionally to prevent burning.
  • Combine the Ingredients
    • Add the drained potatoes to the pot with the onions.
    • Pour in the 6 cups of milk, stirring gently to combine.
    • Season with salt and black pepper to taste.
  • Simmer the Soup
    • Bring the soup to a gentle simmer over low to medium heat, stirring occasionally.
    • Avoid boiling, as high heat can cause the milk to curdle. Let the soup simmer for about 10 minutes to allow the flavors to meld.
  • Adjust the Texture
    • For a chunky soup, leave the potatoes whole and simply stir to distribute them evenly.
    • For a creamier texture, use a potato masher to mash about half of the potatoes directly in the pot.
    • If you prefer an ultra-smooth consistency, use an immersion blender to puree the soup until velvety.
    • If the soup is too thick, add a bit of the reserved potato cooking water to thin it out.
  • Final Seasoning and Serving
    • Taste the soup and adjust the seasoning with additional salt and pepper if needed.
    • Serve piping hot with crusty bread, crackers, or a simple green salad.

Notes

  • How to prevent the milk from curdling: Always keep the heat at a gentle simmer and avoid boiling. Stir frequently to distribute heat evenly.
  • How to fix an overly thick soup: Stir in small amounts of milk or reserved cooking water until you reach your desired consistency.
  • How to store leftovers: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
  • How to freeze potato soup: This soup doesn’t freeze well due to the high dairy content, which can cause separation. If you need to freeze it, do so before adding the milk. When ready to serve, reheat the base and stir in fresh milk.
  • How to reheat without losing texture: Warm the soup over low heat, stirring frequently. Avoid microwaving in high bursts, as this can cause the milk to separate.
  • Author: Rosa
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

What makes this recipe ideal for beginners? First, it uses pantry staples that are affordable and easy to find. Potatoes, onions, butter, and milk are items you likely already have on hand. Second, the cooking method is forgiving. Unlike complicated soups that require hours of simmering or tricky techniques, this one comes together in under an hour with just a few simple steps. Third, it’s versatile. You can adjust the texture to your preference, add extra seasonings for a personalized touch, and even include mix-ins like shredded chicken or vegetables to make it a heartier meal.

If you’re looking for a recipe that’s easy to master, endlessly comforting, and perfect for cozy nights at home, this Old-Fashioned Potato Soup is the answer.

Ingredients and Preparation

To make this soup, you’ll need the following ingredients:

  • 3 1/2 pounds potatoes, peeled and diced – Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture. If you prefer a chunkier soup, waxy potatoes like Red Bliss work well.
  • Water with a few pinches of salt (for boiling potatoes) – Salt enhances the natural flavor of the potatoes as they cook.
  • 3 tablespoons butter – Adds richness and depth to the soup. If you prefer a dairy-free version, you can substitute with olive oil.
  • 1 medium onion, diced – Onions provide a savory sweetness that balances the mild flavor of the potatoes. Yellow or white onions work best.
  • 6 cups whole milk (or milk of choice) – Whole milk creates the creamiest consistency, but you can use 2%, skim, or even plant-based milk like almond or oat for a dairy-free option.
  • 1 1/2 teaspoons salt (adjust to taste) – Seasoning is key to bringing out the flavors in a simple dish like this. Start with the recommended amount and adjust as needed.
  • Ground black pepper to taste – Adds warmth and a subtle kick to balance the creaminess of the soup.

Ingredient Substitutions and Variations

  • For a richer flavor, substitute half of the milk with heavy cream or use evaporated milk for a slightly caramelized depth.
  • For a dairy-free version, use unsweetened coconut milk or cashew milk for a creamy texture without altering the taste too much.
  • For a protein boost, add shredded cooked chicken or beef. If you have leftover rotisserie chicken, it works perfectly in this soup.
  • For extra depth, stir in a little chicken or vegetable broth in place of some of the milk. This gives the soup a more complex, savory flavor.
  • For a thicker soup, use a slurry of cornstarch and water to thicken it without changing the flavor.

Step-by-Step Instructions

  1. Boil the Potatoes
    • Place the peeled and diced potatoes in a large pot.
    • Add enough salted water to cover them by about 1 inch. The salt enhances the flavor of the potatoes from the inside out.
    • Bring to a boil and simmer for about 10 to 15 minutes, or until the potatoes are fork-tender but not falling apart.
    • Drain the potatoes, reserving 1 cup of the cooking water to adjust the soup’s consistency later.
  2. Sauté the Onions
    • In a large Dutch oven or soup pot, melt the butter over medium heat.
    • Add the diced onions and sauté until they become soft and golden brown around the edges. This should take about 5 minutes. Stir occasionally to prevent burning.
  3. Combine the Ingredients
    • Add the drained potatoes to the pot with the onions.
    • Pour in the 6 cups of milk, stirring gently to combine.
    • Season with salt and black pepper to taste.
  4. Simmer the Soup
    • Bring the soup to a gentle simmer over low to medium heat, stirring occasionally.
    • Avoid boiling, as high heat can cause the milk to curdle. Let the soup simmer for about 10 minutes to allow the flavors to meld.
  5. Adjust the Texture
    • For a chunky soup, leave the potatoes whole and simply stir to distribute them evenly.
    • For a creamier texture, use a potato masher to mash about half of the potatoes directly in the pot.
    • If you prefer an ultra-smooth consistency, use an immersion blender to puree the soup until velvety.
    • If the soup is too thick, add a bit of the reserved potato cooking water to thin it out.
  6. Final Seasoning and Serving
    • Taste the soup and adjust the seasoning with additional salt and pepper if needed.
    • Serve piping hot with crusty bread, crackers, or a simple green salad.

Beginner Tips and Notes

  • How to prevent the milk from curdling: Always keep the heat at a gentle simmer and avoid boiling. Stir frequently to distribute heat evenly.
  • How to fix an overly thick soup: Stir in small amounts of milk or reserved cooking water until you reach your desired consistency.
  • How to store leftovers: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
  • How to freeze potato soup: This soup doesn’t freeze well due to the high dairy content, which can cause separation. If you need to freeze it, do so before adding the milk. When ready to serve, reheat the base and stir in fresh milk.
  • How to reheat without losing texture: Warm the soup over low heat, stirring frequently. Avoid microwaving in high bursts, as this can cause the milk to separate.

Serving Suggestions

  • Bread pairings: A slice of warm, buttered sourdough or a crusty baguette complements the creamy soup beautifully.
  • Toppings: For extra texture and flavor, try adding shredded cheese, fresh chopped parsley, or a dollop of sour cream.
  • Side dishes: A fresh garden salad with a light vinaigrette balances out the richness of the soup.

Conclusion

Old-Fashioned Potato Soup is a timeless comfort food that’s both easy to make and incredibly satisfying. Whether you’re a beginner cook or someone looking for a simple yet delicious meal, this recipe is a foolproof way to enjoy a warm, hearty dish with minimal effort. The beauty of this soup lies in its versatility—you can keep it classic, make it chunkier, blend it smooth, or add your own twist with extra ingredients. Best of all, it’s a recipe that brings people together, making it perfect for cozy nights at home or sharing with family and friends. If you give this recipe a try, let us know how it turned out. What toppings did you add? Did you make any customizations? Leave a comment and share your experience—we’d love to hear from you!

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