There’s nothing more comforting than a bowl of old fashioned potato soup on a chilly day. This creamy, hearty soup is rich with flavor and made from simple pantry ingredients. Whether you’re looking for a cozy lunch or an easy dinner, this Southern classic will warm you up from the inside out. Ready to whip up a pot of pure comfort? Keep reading!
Table of Contents
- This is a great soup.
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🎥 Watch and cook: step-by-step video tutorial
- 🥫 Leftover love: how to store and reheat
- 🥔 What are the best potatoes to use in potato soup?
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 🥗 How to lower the fat in potato soup
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with old fashioned potato soup
- 📞 Wrapping it up: the last word
- 📖 Recipe
- Pin this recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Potato soup is the ultimate comfort food and it's inexpensive and budget-friendly.
- It's so quick and easy that it's perfect for the busiest weeknight or weekend lunch.
- This creamy soup is naturally gluten-free because you thicken it by blending up some of the cooked potatoes.
This is what I think of when someone talks about a classic potato soup recipe. Simple, humble, and delicious.
Old-fashioned potato soup is so easy that you can have it on the table in less than 30 minutes! Be sure to read the tips for cutting the fat without losing flavor.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients for my old fashioned potato soup. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
There aren't a lot of fancy ingredients in this old-fashioned recipe - it's a plain potato soup. Don't let that fool you into thinking that this isn't a dish full of flavor.
It's simple comfort food; a foundational recipe that you can use as is or build on by adding some of your favorite toppings or any of the following:
- Crumbled cooked bacon sprinkled on top.
- Cheese -either stir it in to the soup just before serving or serve it with shredded cheese on top.
- Sour cream - stir into the soup just before serving or put a dollop on top of the soup when serving.
- Chives - sprinkle on the soup just before serving.
- Butter - I like to serve it with a pat of butter melting on top.
- Stir in a little bacon grease for extra flavor.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
🤫 Marye's secret for zhuzhing it up -
I like to add about 2 -3 cloves of garlic minced to the onion when I am sauteing it.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
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🎥 Watch and cook: step-by-step video tutorial
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🥫 Leftover love: how to store and reheat
Homemade potato soup does not freeze well. The potatoes get a weird texture and the creamy broth gets grainy and watery.
It's easy to make and will last a good 4 days in your refrigerator if it's tightly covered with plastic wrap or placed in an airtight container and kept cold.
Reheat by the serving in the microwave or in a saucepan over low heat on the stove for larger amounts. Stir constantly to keep the bottom from scorching.
🥔 What are the best potatoes to use in potato soup?
| Type | Pros | Cons |
|---|---|---|
| Russet potatoes | Starchy. Helps thicken the soup. | You have to peel them |
| Red potatoes | No peeling. | Red flecks from the peel in white soup. Not as starchy as russets. |
| Yukon Gold potatoes | Creamy texture. No peeling. These are my favorite for potato soup. | Not as starchy as russets. |
| Purple Potatoes | Pretty, unique. Look best cubed in soup. High in antioxidants. Fun. | They can put people off because they're unusual. |
| Round White Potatoes | Creamy texture. Soup stays very white. Hold shape after cooking. No peeling. | Very low starch. |
Marye's Tip o' the day
Never boil creamy soups. Bring them just to a simmer and heat slowly, or you risk the milk curdling.
💭 Insider tips: things to know
- Any type of potato (including Idaho russet) is fine for this recipe; however I like to use thin skinned potatoes like red potatoes or Yukon Gold so I don't have to peel them!
- Any kind of milk (dairy or non-dairy) will work. Using evaporated milk is an old-fashioned technique that makes the potato soup extra creamy!
- You can omit the cream and use all milk if you like.
- Try to keep the diced potatoes the same size so that they will cook evenly.
Don't forget the crackers! They're definitely a must with soup and you'll love this homemade saltine crackers recipe.
🥗 How to lower the fat in potato soup
I prefer a homemade potato soup with heavy cream but there are several ways to lower the fat in this recipe if you'd like to.
Try them all and see which one you like best.
- Use all whole milk instead of milk and cream
- Use half and half instead of heavy cream
- Adjust the amount of butter to your liking
- Use 2% or fat free milk, and double the potatoes. Blend about half the cooked potatoes up in a blender with some of the hot milk. Pour it back into the pot. The blended potatoes will thicken the soup and make it creamy without the fat. You may even need to thin it out with a little more milk
- Use chicken stock for part of the liquid
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
You can add a cup or so (or up to half of the potatoes) of the soup to a blender and blend it smooth then add it back to the soup. That will thicken it up and you won't lose any creaminess or flavor. An immersion blender makes it super easy. You can also use a potato masher to mash some of the potatoes right in the pot.
You sure can! Use about a teaspoon and a half of instant potato flakes and add it to the soup, stirring it in well. Wait a minute or two and repeat the process until you have the consistency you desire.
You can substitute milk or fat-free milk for all or part of the cream, adjust the amount of butter (or leave it out), and cut back on the salt, depending on your tastes and dietary needs. Blending some of the cooked potatoes with the milk helps to thicken it and make it creamy without flour or extra fat.
No, it's best not to freeze homemade potato soup. Generally the creamy base with separate when it's thawed and may become grainy.
⏲️ Marye's time saving hacks -
Make this easy soup recipe even faster by using canned, diced potatoes and frozen onions.
📚 More Southern comfort: related recipes you'll love
If you're looking for a cheesy potato soup you've GOT to check out this recipe from my friend Deb, at Bowl Me Over!!
More hearty soup recipes!
🍽️ Perfect pairings: what to serve with old fashioned potato soup
I love serving this easy recipe as a main dish with homemade cloverleaf rolls and a salad. I make the rolls ahead and keep them in the freezer for easy and delicious dinners!
Nothing goes with this old-fashioned, simple potato soup than some warm, chewy Quaker oats oatmeal cookies for dessert.
📞 Wrapping it up: the last word
When I was growing up there were a couple of dinners that would make me get home fast. Cabbage rolls were one and this creamy potato soup recipe was the other!
My mom's is the best potato soup recipe ever - and this is the one I grew up on. She made it for me when I was sick, when it was too rainy to play outside, and later on she made it to heal my teenage heartbreaks.
Whenever something is going on in my life that's difficult this is what I want. It's gentle comfort food that makes any day better.
Especially with a layer of crispy bacon on top!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Old Fashioned Potato Soup Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 pound potatoes, washed - peeled if desired or if you're using russets.
- 1 cup onion, diced
- ¼ cup butter
- 2 cups evaporated milk, or whole milk
- ½ cup heavy cream, (whipping) cream or half and half
- Salt and pepper to taste
- ½ teaspoon garlic powder, optional
- ¼ teaspoon onion powder
- 2 tablespoons green onions, or parsley - finely chopped
Instructions
- Dice the potatoes to desired size.
- Bring water to a boil in a pot and add the diced potatoes.
- Simmer until tender.
- Meanwhile, slowly cook the onion in 1 tablespoon of the butter.
- Drain the potatoes and add them back to the pot.
- Add the cooked onion, butter, milk, and cream.
- Taste and add salt, pepper, onion powder, and garlic powder to taste.
- Serve in shallow bowls with a pat of butter and a sprinkle of parsley on top.
Notes
- Never boil creamy soups.
- If you use Yukon gold or other thin skinned potato you won't have to peel them but you can use Russets if you peel them first.
- Try to keep the diced potatoes the same size so that they will cook evenly.
- Make this even faster by using canned, diced potatoes and frozen onions.
- Just before serving add a splash of cream even if you are doing a low fat version. It makes the soup richer and more flavorful.
- Cut the fat by using whole milk, 2% milk, or skim milk. You can also use chicken stock for part of the liquid. It will not be as creamy as the original recipe.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Originally Published: March 9, 2011 Last Updated: October 12, 2024 to add helpful information and to make editorial improvements.
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Holly says
This potato soup recipe reminds me of the kind my mom made growing up. YUM...the ultimate comfort food.
Brandi says
This potato soup recipe is just like my mom used to make for us on Halloween, so we'd be warm and toasty when we went out trick or treating! Pro Tip: Make sure you use evaporated milk and not sweetened condensed milk...I made that mistake one year and we ended up at McDonald's instead. 😉
Camden Rusincovitch says
Homemade potato soup is going to be in my meal rotation here soon, especially with fall around the corner. Do you have any recommendations for vegetables I could serve on the side with this?
daisywulf says
A green salad would work great. Nothing better than soup and salad. Alternately, you could use some winter root veggies in place of some of the potatoes, making sure they go into the blender for the pureed part of the soup. Lastly, any veg that goes with a baked potato would work, like broccoli.
sharon says
As soon as the weather cools down here in CA I'm going to make this potato soup recipe! I've been craving it like crazy and this recipe looks absolutely delicious!
Kristen Yard says
I have a lot of tummy troubles, and homemade potato soup is one of my go-to's because it's so gentle (I just have to lay off the toppings when I'm really feeling badly, but this recipe is creamy and flavorful enough even without all that!). Do you think making a non-dairy version would still taste good? I have always wanted to try but I worry it won't turn out well, haha!
Marye says
I think it will be fine non-dairy but I would add and extra half cup or so of potatoes and blend them with the oat milk (or whatever) in the blender then use that to thicken the soup. It will be creamier that way. Don't blend all the potatoes... just enough to make it creamy. I hope that makes sense.
Cynthia says
Homemade potato soup with all the toppings is a favorite for our family. I always think I am making enough to have lunch the next day. But it never seems to make it back to the fridge.
Marye says
Here, too! Best. Stuff. Ever!
Brittany says
We are constantly making homemade potato soup in the colder months. It's incredibly delicious and filling!
Cynthia Rusincovitch says
This homemade potato soup is the BEST! The toppings are always the best part. Bring on the bacon, cheddar and green onions!
Ginny C says
I prefer my potato soup less creamy with more solid potatoes. Any advice? Love your site!!!
Marye says
Sure. Use chicken stock for at least half the broth and don't cook the potatoes as long.
Ed Fisher says
In your equipment needed you say blender, immersion blender but in your instructions you never use them.
daisywulf says
She specifically says to blend some of the potatoes. One would use a blender (or immersion blender) for this. Read the instructions again.
Susan says
This is a great soup. Brings back memories of my mom's potato soup when I was a teenager back in the early 60's. I have been making this soup for decades now (the ultimate comfort food) and so inexpensive as I always have the ingredients on hand. It is so versatile that you can use it as a base for other soups, like adding clams, bacon or salt pork, old bay seasoning, etc. and you have New England Clam Chowder, or can turn it very easily into broccoli and cheddar soup. Endless possibilities.
Erin says
Very good! I doubled the potatoes because I was using 1% milk instead of whole milk. I still used the recommended amount of cream though. It was good potato to soup ratio. Next time I will use 2 lbs of potatoes and the full fat milk!
John says
What a fulfilling soup recipe. I like a simple recipe without all the unnecessary nonsense. Very simple to follow. I liked the video as well.
Stephanie Bradford says
The recipe is good, but your ads are distracting and irritating.
Marye says
Stephanie, not being able to make my house payment and moving my kids to a homeless shelter is even more distracting and irritating.
Tamara says
Also it didn’t say how long to sauté the onion with 1 tablespoon of butter so I just sauté until it was tender
daisywulf says
How long it takes depends on the pan you use, and how finely (or not) you chop/dice your potatoes. Tender means softened, slightly translucent, not browned at all.
Monica says
Sounds tasty, easy to make I'll definitely try your recipe and see how it works, thanks for sharing Marye!
MARYE AUDET-WHITE says
You're welcome. Let me know what you think
Teddy says
Wondering if this soup can be frozen or not.
Marye Audet says
No, it will separate.
Tamara says
I made it for the time tonight because I want to use up some potatoes and found this recipe. Anyways it was pretty easy to follow and tasty. I was bit confused because it say when to use the blender or immersion blender or how long to simmer the soup until I watch the video. I like this recipe I think it a keeper. I think I’ll make it again.
john says
Back to the basics of life=no refined food=natures best and at 75 still love the soup
Marye Audet says
🙂 It's definitely yummy!
Mary Jane Voorhees says
I'm looking forward to making this simple reciepe, however, you didn't mention the serving size. I need to make for at least 25 people.
Marye Audet says
This makes about 6 cups. I'd probably quadruple this recipe? It depends a lot on serving sizes - we eat HUGE bowls of it.
Barbara | Creative Culinary says
This is a bit freaky. My Grandma's potato soup is on the stove...chilly here and with the forecast of more snow it had to be done. SO similar but mine has some bacon and sauteed garlic but otherwise? Our Grandmas were pals? 🙂
Marye is so right though...so good, so comforting and I'll even eat it in the summer if I am yearning for some comfort food.