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This thick and creamy old-fashioned potato soup recipe is made with simple ingredients that you likely already have on hand. Serve with a side of crusty bread, or enjoy it as a whole meal on a cold night. This potato soup is perfect for any fall or winter day!
My mom often made this classic potato soup during the winter months when I was growing up. It was always piping hot and delicious and the perfect way to warm up after a cold day. Making it for my family always brings back good memories!
Another yummy recipe my mom made for us was her thick and hearty chili!
Old Fashioned Potato Soup
I love this soup because it’s simple, made in a single pot, and doesn’t take long to whip up. The longest part about all of this is peeling five pounds of potatoes, but if you have older kids, you can make them peel them like mom used to!
If you like a thinner soup, mom said you can just add a bit more water than the recipe calls for when cooking the potatoes. I like mine thick, so this is perfect for me.
Tips for the Best Potato Soup
The full directions are included below, but here are my tips to ensure that this is the BEST potato soup you’ve ever had!
- Use Broth – If you have some chicken broth on hand, add 2 cups to the pot of uncooked potatoes and then add more water to cover. This gives a lovely rich flavor and adds a healthy dose of nutrients as well.
- Chunks are Good – While you absolutely can mash all the chunks out of this soup, I recommend leaving in quite a few! This adds a lovely variety of textures, and it means less work for you!
- Day Old is Best – If you can make this the day before serving, and then reheat it on the stove, it will be even better! If you are serving it straight away, you may want to salt it more than you think. If you do have time to let it sit in the fridge overnight, then undersalt it and add more the next day as needed.
Ingredients
Like I said, this recipe is SIMPLE! It calls for very few ingredients, with a few more optional ingredients you can add if you want to. I often received questions on substitutions on my recipes, so I wanted to cover that here too.
- Butter – We use salted butter, but you can use unsalted if that’s what you have on hand. You can also use margarine or whatever butter substitute you regularly use. The goal of the butter is the help add flavor, so use what you like!
- Potatoes – Ah yes, the main ingredient – potatoes! You can use any type of Irish potato in this dish. I’ve used everything from Yukon gold to Russet potatoes, and while each variety gives a slightly different texture and flavor profile, they are all delicious. So again, use what you have available to you!
- Green Onions – While these are optional, the flavor they give to the finished soup is something I wouldn’t recommend skipping! They are so good! You can adjust the amount as desired.
- Heavy Cream – If you don’t have any on hand, or you can handle processed dairy, you can also use milk in whatever variety you prefer. I’ve made this soup with soy and almond milk, raw A2 milk, and store-bought heavy cream and they are all delicious! Albeit different slightly in their taste, but still delicious.
- Salt and Pepper – Added to taste, these spices take this dish from bland to wow! Don’t skip them.
- Optional (Bacon) – If you have a few slices of bacon left over from another recipe, or just want to cook some to add in, bacon really elevates the flavor of this dish quite drastically.
- Optional (Broth) – I mentioned this above as well, but if you have chicken broth on hand, pour two cups of broth over the uncooked potatoes and then fill the rest of the way with water. This will deepen the flavor profile without being overwhelming.
- Optional (Cheese and Sour Cream) – And if you want to go for the whole “loaded” potato soup vibe, throw in a cup of cheese and a half cup of sour cream! Mix well and dig in!
Even More Delicious Recipes
Old Fashioned Potato Soup
Ingredients
- 5 lbs potato peeled and cut up into 1″ cubes
- 1 bunch of fresh green onions chopped
- 1/2 cup butter
- 1 pint heavy cream
- salt and pepper to taste
Instructions
- Peel and cut up your potatoes, and place them in a large soup pot. Fill the pot with enough water to just cover the potatoes.
- Chop up the green ends of your green onions into small pieces and add them to the potatoes. Add the butter.
- Bring the mixture to a boil, then cover and heat on low. When the potatoes are soft, and the soup is thick, add in the cream.
- Continue to let it cook until the soup the desired thickness. Be careful to never boil.
- Add salt and pepper to taste. Serve hot.
Notes
- Optional (Bacon) – If you have a few slices of bacon left over from another recipe, or just want to cook some to add in, bacon really elevates the flavor of this dish quite drastically.
- Optional (Broth) – If you have chicken broth on hand, pour two cups of broth over the uncooked potatoes and then fill the rest of the way with water. This will deepen the flavor profile without being overwhelming.
- Optional (Cheese and Sour Cream) – And if you want to go for the whole “loaded” potato soup vibe, throw in a cup of cheese and a half cup of sour cream! Mix well and dig in!
Nutrition
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