If you ask me, old-fashioned potato soup is one of the best winter soups out there. While there are plenty of other comforting choices, the option to pile on all of your favorite baked potato toppings makes it all the better. Plus, you can blend the soup as much as you want—whether you want a consistently creamy spoonful, or if you prefer to leave little nuggets of potato for the finding. No matter how you like it, we share how to make a bowl of old-fashioned potato soup that will make you feel snug as a bug in a rug.
How to Make Old-Fashioned Potato Soup
This creamy potato soup recipe from Janis Plagerman of Ephrata, Washington, serves 10, making about 2-3/4 quarts of soup.
Ingredients
- 7 medium potatoes, peeled and cubed
- 2 celery ribs, diced
- 1 medium onion, chopped
- 1 quart water
- 4 teaspoons chicken bouillon granules
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 quart whole milk
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Optional: Minced fresh parsley, chopped cooked bacon, shredded cheddar cheese
Directions
Step 1: Boil the veggies
In a large saucepan, combine the potatoes, celery, onion, water and bouillon and bring to a boil. Once it’s boiling, reduce the heat, and cover and simmer until the potatoes are tender, about 20 to 25 minutes.
Step 2: Start the roux
In a Dutch oven, melt the butter. Once it’s melted, stir in the flour until smooth.
Step 3: Let the roux thicken
Gradually add the milk and bring to a boil. Cook and stir until thickened, 1 to 2 minutes.
Editor’s Tip: Check out our guide for how to make roux for more tips.
Step 4: Combine
Add the potato mixture (with the cooking liquid) to the saucepan with the roux. Stir in the salt and pepper.
Step 5: Mash the soup
Mash the potatoes in the soup lightly, until the soup reaches your desired consistency. You could continue until each bite is thick and creamy, or leave some bits of potato if you prefer a chunkier soup.
Step 6: Serve!
If desired, garnish each bowl with parsley, bacon and cheese.
Old-Fashioned Potato Soup Tips
How can you thicken potato soup?
We use a white roux to thicken this old-fashioned potato soup recipe, a classic thickener for soups and sauces. When you make yours, be sure not to cook it for too long, or it will lose its thickening power. You could also make a cornstarch slurry if you want the soup even thicker, but keep in mind that you’ll also be adding a corn flavor if you go that route.
Another way to thicken the soup is to simmer it, uncovered, for a while after adding the mashed potatoes. Just stir frequently so no potatoes burn on the bottom of the pot!
How do you keep potato soup from getting gummy?
Be sure to use the right type of potatoes, which will have the biggest impact on the consistency of your soup. Yukon Golds or russets will do the trick, since we recommend those varieties for mashed potatoes. Take a peek at more of our favorite secrets to making the best mashed potatoes, which will also help you create a perfect old-fashioned potato soup.
What toppings can you put on old-fashioned potato soup?
All of your favorite baked potato toppings would work splendidly on old-fashioned potato soup. Bacon bits, green onions and shredded cheddar cheese are classic options, while a sprinkle of paprika and roasted broccoli or cauliflower would be wonderful creative choices.
How do you store leftover old-fashioned potato soup?
Keep leftover old-fashioned potato soup in an airtight container in the fridge for three to four days. However, since our particular potato soup recipe has a quart of milk, you shouldn’t freeze it. We don’t recommend freezing soups with dairy, since they might become slightly grainy after the cream or milk has been frozen and thawed. Check out our guide to freezing soup if you want to learn more about what types of soups are suitable for the freezer.
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The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it’s just heavenly. It's total comfort with the simplicity of good ingredients! —Cindi Bauer, Marshfield, Wisconsin
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In our house, this recipe is a win-win. It's easy for me to whip up and easy for my family to devour...the crusty bread for dipping doesn't hurt, either. —Linda Haglund, Buffalo, Minnesota
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Full of veggies and smoky bacon, with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with sandwiches as they do with crackers. —Melanie Wooden, Reno, Nevada
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I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
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One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. —Anna Mayer, Fort Branch, Indiana
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I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma
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I got this recipe from my aunt, a terrific cook. Full of bacon, cheese and chives, the soup tastes just like a loaded baked potato. My husband and I love to hunker down with it on chilly nights. —Molly Seidel, Edgewood, New Mexico
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For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
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I like to put twists on my grandmother's recipes, which is what I did with this one. I look forward to passing my own delicious comfort food recipes to my kids. —Jamie Chase, Rising Sun, Indiana
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Let the aroma of this savory soup waft through your home while you get ready for the holidays. I only have to slice some bread and prepare a salad to have dinner ready. For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker. —Paula Zsiray, Logan, Utah
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This robust Peruvian soup (known there as locro de papa) has the comfort of potatoes and the warming spiciness of chiles. Light enough for a simple lunch, it’s also satisfying served as a dinner meal.—Taste of Home Test Kitchen, Milwaukee, WisconsinThe post Our Coziest Old-Fashioned Potato Soup Recipe appeared first on Taste of Home.
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