Old Fashioned Potato Soup Recipe

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!

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:

1. Crumbled cooked bacon sprinkled on top.
2. Cheese -either stir it in to the soup just before serving or serve it with shredded cheese on top.
3. Sour cream - stir into the soup just before serving or put a dollop on top of the soup when serving.
4. Chives - sprinkle on the soup just before serving.
5. Butter - I like to serve it with a pat of butter melting on top.
6. 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.

🍴Must have tools: essential equipment

1. stockpot
2. chef's knife

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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?

💭 Insider tips: things to know

1. 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!
2. 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!
3. You can omit the cream and use all milk if you like.
4. 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!

📚 More Southern comfort: related recipes you'll love

• Creamy lasagna soup has the flavor of lasagna but this bowl of soup takes just 30 minutes!
• Be sure to give my slow cooker broccoli cheese soup with Velveeta a try!
• Any soup is going to taste better in one of these homemade bread bowls!

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

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Takes less than 30 minutes! This old fashioned potato soup recipe is naturally gluten free. It's creamy, and simple - just like Grandma made it. Want to cut the fat? Be sure to read my notes!

Course Soup

Cuisine Amercian Heritage,Comfort Food

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings:6

Calories:241

Author:Marye Audet-White

Ingredients

• ▢ 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

Storage:

It's easy to make and will last a good 4 days in your refrigerator if it's put in an airtight container (or cover with plastic wrap) and kept cold. Does not freeze well.

Expert Tips: 

• 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.

You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 241kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 119mg | Potassium: 480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 12.4mg | Calcium: 138mg | Iron: 2.6mg

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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