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Old Fashioned Potato Soup Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Old Fashioned Potato Soup recipe is a classic comfort food that’s easy to make and ready in under 30 minutes. Creamy, flavorful, and perfect for a chilly day, this simple soup is made with just a few basic ingredients.

Ingredients

Units Scale
  • 1 pound potatoes, washed (peeled if desired, or if using russets)
  • 1 cup onion, diced
  • 1/4 cup butter
  • 2 cups evaporated milk or whole milk
  • 1/2 cup heavy cream (whipping cream) or half and half
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder
  • 2 tablespoons green onions or parsley, finely chopped

Instructions

  1. Cook Potatoes: Dice the potatoes. Bring a pot of water to a boil and add the potatoes. Simmer until tender.
  2. Sauté Onions: While the potatoes cook, melt 1 tablespoon of butter in a separate pan and slowly cook the diced onions until softened.
  3. Combine Ingredients: Drain the potatoes and return them to the pot. Add the cooked onions, remaining butter, milk, and cream.
  4. Season: Season with salt, pepper, garlic powder (if using), and onion powder to taste.
  5. Serve: Ladle the soup into bowls. Garnish with a pat of butter and a sprinkle of green onions or parsley.

Notes

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
  • Expert Tips:
    • Do not boil the soup after adding the milk or cream, as it may curdle.
    • Yukon gold or other thin-skinned potatoes don’t need to be peeled. Russet potatoes should be peeled.
    • Dice the potatoes into uniform sizes for even cooking.
    • For a quicker version, use canned diced potatoes and frozen onions.
    • Add a splash of cream just before serving for a richer flavor.
    • For a lower-fat version, use whole milk, 2% milk, or skim milk. You can also substitute some of the milk with chicken stock, but the soup will be less creamy.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 250
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Find it online: https://emilyquickdinners.com/old-fashioned-potato-soup-recipe/