Old-Fashioned Potato Soup

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Old-Fashioned Potato Soup: A Creamy, Comforting Classic

There’s a certain kind of quiet that falls on a blustery afternoon, the kind that begs for a simmering pot on the stove. For me, that pot always holds this Old-Fashioned Potato Soup. This isn’t just a recipe; it’s a warm hug in a bowl, steeped in memory. My grandmother would make a version of this soup, the savory scent of onions and thyme filling her kitchen, a promise of the simple, satisfying comfort to come. It’s the taste of home, and it’s a tradition I’m happy to carry on in my own kitchen.

Why You’ll Love This Old-Fashioned Potato Soup

Effortless Comfort: This recipe is straightforward and forgiving, perfect for a busy weeknight when you need a no-fuss meal that feels like a treat.
Incredibly Cozy: The creamy texture and rich, savory broth are the very definition of comfort food, guaranteed to warm you from the inside out.
Pantry-Friendly Hero: It’s built on humble, inexpensive ingredients you likely already have on hand, making it a budget-friendly lifesaver.
The Perfect Blank Canvas: This soup is a fantastic base for all your favorite toppings, from crispy tureky bacon and shredded cheese to fresh chives.

I’ll never forget serving this to my friend’s son, a famously picky eater who viewed anything green with deep suspicion. He watched me grate a little cheese over his bowl, his expression skeptical. After one tentative spoonful of the creamy potato soup, his eyes lit up. He finished the entire bowl and, to everyone’s amazement, asked for more. It was a quiet victory for this simple, soul-satisfying dish.

What Makes It Special

The Buttery Base: We start by sautéing onions in butter until they’re soft and golden, building a foundation of deep, sweet flavor.
A Double Cooking Method: By cooking the potatoes and carrots in a seasoned broth separately, we ensure they become perfectly tender without becoming mushy, locking in their fresh taste.
The Creamy Roux: The magic happens when we combine the buttery onions with flour to create a roux, which is then slowly whisked with milk. This is the secret to a luxuriously creamy soup that’s not overly heavy.
Herbal Notes: A touch of dried thyme and parsley adds a subtle, earthy aroma that makes this soup taste like it simmered for hours.

Making It Happen

First, let’s get our vegetables ready. Peel and dice your potatoes into bite-sized pieces, and give the carrots a fine dice. In your favorite soup pot, melt the butter over medium heat until it’s foaming gently. Add the chopped onion and let it cook, stirring now and then, until it becomes fragrant and translucent—this should take about five minutes.

While the onions are working their magic, grab a second pot. Combine the diced potatoes, carrots, water, and chicken bouillon powder. Bring this to a lively boil, then cook just until the vegetables are tender when pierced with a fork, about 10 minutes. Be careful not to overcook them. Season this pot with a good crack of black pepper.

Now, back to the onions. Sprinkle the flour over them and stir constantly for about two minutes; this cooks out the raw flour taste and creates a thick paste. Gradually pour in the milk, whisking as you go to avoid lumps. Keep stirring over low heat until the mixture thickens slightly and is warmed through.

Finally, it’s time to bring it all together. Carefully add the entire contents of the potato and carrot pot into the creamy milk base. Stir in the dried parsley and thyme. Let everything heat through gently, and your soup is ready to serve.

You Must Know

Dice Evenly: Cutting your potatoes and carrots into uniform sizes ensures they cook at the same rate.
Don’t Rush the Roux: Let the flour and butter cook for the full two minutes to avoid a pasty flavor.
Gradual is Key: When adding the milk to the roux, pour it in a slow, steady stream while whisking constantly for a perfectly smooth soup.
Taste and Adjust: Always taste your soup before serving. You might want to add a little more pepper or even a pinch of salt.

Serving Ideas

Ladle this steaming potato soup into deep bowls. For a truly classic experience, top it with a handful of shredded sharp cheddar cheese, some crumbled cooked tureky bacon, and a sprinkle of fresh chives. A side of crusty bread or simple oyster crackers is non-negotiable for dipping. To drink, a crisp, cold glass of lager or a dry cider cuts through the richness beautifully, or stick with a simple iced tea.

Make It Different

Loaded Baked Potato: Stir in a cup of shredded cheddar cheese along with the parsley. Top with turkey bacon, extra cheese, and a dollop of sour cream.
Vegetarian Delight: Simply swap the chicken bouillon for a high-quality vegetable bouillon powder or paste.
Creamier Version: Substitute one cup of the milk with half-and-half or heavy cream for an extra-indulgent texture.
Broccoli or Cauliflower: Follow the Cook’s Note! You can easily replace the carrots with small broccoli florets or cauliflower for a different vegetable twist.

Storing and Reheating Your Soup

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits. Reheat it gently in a pot over low heat on the stove, stirring frequently and adding a splash of milk or broth to thin it to your desired consistency. We do not recommend freezing this soup, as the dairy can separate and the potatoes may become grainy upon thawing.

Success Tips

For the best flavor, use a good quality chicken bouillon powder or paste. If you have fresh herbs on hand, you can substitute a teaspoon of fresh thyme leaves for the dried thyme. If the soup seems too thick for your liking at the end, simply thin it with a bit more milk or even some reserved potato-cooking water until it’s just right.

Frequently Asked Questions (FAQ)

1. Can I make this soup in one pot?
Absolutely! You can cook the potatoes and carrots directly in the pot after sautéing the onions. Just add the water and bouillon to the onion pot, bring to a boil, and cook until the vegetables are tender. Then, proceed with making the roux by pushing the vegetables to one side or removing them temporarily.

2. My soup is too thin. How can I thicken it?
Create a quick slurry by mixing a tablespoon of flour with two tablespoons of cold milk or water until smooth. Whisk this into the simmering soup and cook for a few more minutes until thickened.

3. What are the best potatoes to use for potato soup?
Starchy potatoes like Russets or Yukon Golds are perfect. Russets break down a bit more for a thicker soup, while Yukon Golds hold their shape well and have a naturally buttery flavor.

4. Can I use an immersion blender?
You can, but use it sparingly! A few quick pulses will thicken the soup slightly by breaking down some of the potatoes, but you’ll want to leave plenty of chunks for that old-fashioned texture.

5. Is it okay to leave the peel on the potatoes?
For a more rustic texture, yes! Just be sure to scrub the potatoes very well before dicing.

Recipe Card: Old-Fashioned Potato Soup

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

Directions

Gather all ingredients.
Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
While the onions cook, place the diced potatoes, carrots, water, and chicken bouillon in a separate pot. Bring to a boil and cook until the vegetables are just tender, about 10 minutes. Do not overcook. Season with black pepper.
Add the flour to the cooked onions to form a paste. Cook, stirring constantly, for 2 minutes.
Gradually add the milk to the onion mixture, stirring well. Cook over low heat, stirring constantly, until the mixture is warmed through and has thickened slightly.
Add the entire potato and carrot mixture (including the cooking liquid) to the milk base. Stir in the dried parsley and thyme. Heat through and serve immediately.

Cook’s Note

I use the same method to make broccoli or cauliflower versions of this soup. For a vegetarian version, substitute vegetable stock or bouillon for the chicken soup base.