Published: Last Updated: by Marye 1841 words. | About 10 minutes to read this article.
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!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
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This homemade, creamy, cozy, comfort food will warm you up on the chilliest, dreariest day. It's one of my favorite soup recipes. Best of all, you probably have time to make it for dinner tonight!
Table of Contents
- This is a great soup.
- 🗝️ Key takeaways
- 🧾 Ingredients
- 📚 Variations
- 🔪 Instructions
- 🎥 Video
- 🥫 How to store leftover potato soup
- Expert Tip:
- 💭 Things to know
- 🥗 How to lower the fat in potato soup
- 🥔 What are the best potatoes to use in potato soup?
- 👩🍳 FAQs
- Related recipes
- 🍽️ Serve with...
- 📞 The last word
- 📖 Recipe
- Pin this recipe
- 💬 Comments
This is a great soup.
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.
Susan
🗝️ Key takeaways
- 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, delicious.
Old-fashioned potato soup is so simple 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.
🧾 Ingredients
It's amazing how a few simple ingredients can come together to make something so delicious, isn't it?
📚 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:
- diced ham
- crumbled cooked bacon - sprinkle on top
- chipotle - stir in chipotle powder or mashed chipotle just before serving.
- celery - saute and add to the soup with the onions
- 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
- cream cheese - warm it in the microwave until it's soft and then stir into the soup until well blended
- cooked ground beef
- cumin - mix into the broth
- clams
- jalapenos - saute with the onions
- garlic cloves - saute as above
- cooked chicken
- leftover cooked vegetables - stir in just before 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
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Clean, peel, and dice potatoes. Cook, drain, and add back to the pot.
- Saute the onion in 1 tablespoon of the butter.
- Add the cooked onion, butter, milk, seasonings, and cream to the potatoes. Remove some of the soup, blend, and stir back into the soup.
- Serve this creamy potato soup in shallow bowls with a pat of butter, plenty of black pepper, and a sprinkle of parsley or green onions on top.
🎥 Video
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!
🥫 How to store leftover potato soup
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.
Expert Tip:
Never boil creamy soups. Bring them just to a simmer and heat slowly, or you risk the milk curdling.
💭 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.
- Make this easy soup recipe even faster by using canned, diced potatoes and frozen onions.
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
🥔 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. |
👩🍳 FAQs
Here are the questions I am most frequently asked about this easy potato soup recipe.
How do you make potato soup thicker?
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.
Can you thicken this soup with instant potatoes?
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.
How do I make it lower in fat and sodium?
You can substitute 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.
Can you freeze homemade potato soup
No, it's best not to freeze homemade potato soup. Generally the creamy base with separate when it's thawed and may become grainy.
What’s new? Check out myRestless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!Thanks so much for being a part of Restless Chipotle!
- 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!
- Lasagna Soup
- Copycat Panera Black Bean Soup
- Slow Cooker Chicken Gnocchi Soup
- Cheeseburger Soup with Caramelized Onions
🍽️ Serve with...
Iloveservingthis easy recipe as a main dish withhomemadecloverleafrolls 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 oatmeal cookies for dessert.
📞 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. 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 give it a 5 star rating.⭐️⭐️⭐️⭐️⭐️
📖 Recipe
4.67 from 223 votes
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
I earn a commission from Instacart from qualifying purchases.
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.
Originally Published: March 9, 2011 Last Updated: March 26, 2024 to add helpful information and to make editorial improvements.
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About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Claire De Lun
This would be great to have with vegetable strips (like appetizer veggies that you dip in a dressing but you dip it into the soup instead)) and wheat sesame crackers
Reply
Pam
Warm cornbread, or your 30 minute dinner rolls.
A nice salad also.
Reply
Maria Yates
Homemade Honey Muffins would be perfect with this Soup !!!Reply
Linda Fishbeck
Me? I'd serve this with a "The Works" potato bar centerpiece so that everyone could get their soup on their way and share some suppertime fun to boot. Chorizo crumbles, chopped chives and green onions, assorted finely diced peppers, rings of black olives, a trinity of butter, shredded cheese, and sour cream, guacamole sauce floating on top, and a pile of crispy tortilla strips for dunking. Dressed up or down, it's an inclusive comfort meal for all.Reply
Jenine
Love this soup!! I would serve this with slices of buttered bread, croissant croutons, and thyme and lemon tea ending it with peach cobbler.Reply
Patti Couey
I can’t wait to make this delicious soup again! I served it with a half Rueben sandwich and Mediterranean salad. Yummy!!
Reply
Janet
I'd serve this with a nice, thick, chunk of a crunchy baguette to break apart and dunk in the soup! A half of an egg salad sandwich would boost the protein value, and yummy peanut blossom cookies would finish it off.
(A big glass of ice-cold milk would be great with the cookies!) Yum!!Reply
Ginny C
I love potato soup! I'd fix my garlic rolls (chop garlic very small and saute in butter and pour over rolls) and a salad with lettuce, carrot slices, pumpkin seeds, sunflower kernels, cherry tomatoes, sliced squash, radishes - at every family gathering, everyone insists that we make the salad!!!Reply
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