This Old-Fashioned Potato Soup Recipe is the simple, comforting soup I grew up with—and to this day, I still think it’s the best! Made with just four ingredients (plus salt and pepper), this classic homemade potato soup is creamy, cozy, and perfect for a chilly day when you need a warm, satisfying meal. If you’re looking for a simple potato soup recipe that’s been passed down for generations, you’ve found it.
And if you love a hearty homemade soup, check out my Stuffed Cabbage Soup and Easy Split Pea Soup.
This was originally published in February 2022 and updated in March 2025 for clarity. The recipe remains the same.
The Story Behind This Cozy Potato Soup
Back when I was a kid, my dad often made this potato soup recipe for lunch or dinner on cold days. While my mom was the main cook in our house, my dad had his specialties, and this easy potato soup was one of them. I’m pretty sure this comforting recipe came from my grandma, making it a long-standing family tradition.
In Grandma’s day, potato soup was made plain and unfussy—no loaded toppings, no extra frills. Just simple, homemade potato soup thickened naturally by the starch from the potatoes and milk (making it naturally gluten-free). Despite its simplicity, this old-fashioned potato soup is packed with flavor from the butter, onions, and potatoes. Of course, you can add shredded cheese, crumbled bacon, or sour cream, but I love it just as it is—with a generous sprinkle of ground black pepper.
Ingredients You’ll Need for This Classic Potato Soup Recipe
This easy potato soup recipe calls for just a few pantry staples:
Potatoes – The star of the show! For the best texture, use starchy potatoes like russets or Yukon Golds. Avoid waxy potatoes (like red potatoes), as they won’t thicken the soup properly.
Onions – Yellow or sweet onions (like Vidalia) give the best flavor.
Butter – Adds richness. For a vegan version, swap in plant-based butter or oil.
Milk – Whole milk makes the creamiest soup, but you can use half-and-half for an even richer texture or low-fat milk for a lighter option. If using non-dairy milk, choose an unsweetened variety.
Salt & Black Pepper – Essential seasonings to bring out the best flavor.
Optional Add-Ins for Extra Flavor
Want to jazz up this homemade potato soup recipe? Try these tasty additions:
Celery – Sauté with the onions for extra depth.
Celery – Sauté minced garlic with the onions for a hint of garlicky flavor.
Stock or Broth – Boil the potatoes in chicken broth or vegetable broth for added flavor.
Bacon – Top with crispy crumbled bacon for a loaded-style soup.
Sour Cream – A dollop will make the soup even creamier.
Cheddar Cheese – Stir in sharp cheddar for a cheesy twist.
Green Onions or Chives – Sprinkle on top for a fresh pop of flavor.
How to Make the Best Old-Fashioned Potato Soup
Follow these simple steps for the perfect potato soup every time:
- Use a large pot or Dutch oven. A heavy-bottomed 6-quart pot helps prevent burning or boiling over.
- Salt the potato water. When boiling the potatoes, add a few pinches of salt for better flavor. Save some cooking water to thin the soup if needed.
- Sauté the onions in butter. Cooking them until golden brings out their sweetness and enhances the flavor.
- Heat the milk gently. Avoid boiling it to prevent curdling.
- Mash to your preferred texture. Mash about half the potatoes for a chunky soup or use an immersion blender for a smoother consistency.
- Season to taste. Adjust the salt and pepper as needed, adding a generous amount of black pepper for a cozy, nostalgic flavor.
- Enjoy this simple potato soup recipe year-round! It’s not just for cold weather—this classic soup is delicious any time of year.
Serving Suggestions
Pair your homemade potato soup with fresh bread for a perfect meal. Try it with:
If you try this recipe for old-fashioned potato soup, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe—it helps others discover it too!
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PrintSimple Old-Fashioned Potato Soup Recipe
- Total Time: 50 minutes
- Yield: 6 Servings 1x
Description
This Potato Soup Recipe uses only 4 simple ingredients but is still delicious and perfectly comforting (and naturally gluten-free). Serve it up piping hot for lunch or supper on a chilly day.
Ingredients
- 3 1/2 pounds potatoes, peeled and diced
- Water with a few pinches of salt added (for boiling potatoes)
- 3 tablespoons butter
- 1 medium onion, diced
- 6 cups whole milk (or milk of choice)
- 1 1/2 teaspoons salt (use more or less to taste)
- Ground black pepper to taste
Instructions
- Add potatoes to a pot and add enough water to cover by about 1 inch. Stir in a few pinches of salt and bring to a boil. Boil gently until potatoes are fork-tender, but not falling apart, about 10-15 minutes; drain and set them aside, reserving a cup or so of the cooking water.
- While the potatoes are boiling, heat butter over medium heat in a Dutch oven or soup pot. Add onions to the butter and cook until soft and golden brown around the edges.
- Add drained potatoes to the pot with cooked onions. Add milk, salt, and pepper. Gently bring to a simmer. Don’t allow the milk to boil – you want it to have small bubbles around the edge of the pot.
- Simmer gently for 10 minutes. Remove from the heat, and use a potato masher or immersion blender to mash up about half of the potatoes while leaving the rest chunky. If the soup needs to be made thinner, add a little bit of the reserved cooking liquid until you get the desired consistency.
- Taste and adjust seasonings. Serve while hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
145 Comments
Victoria Mamrega
March 10, 2025 at 11:19 pmWe love this recipe! Thank you for sharing. It has become a staple in our home. ☺️
Melissa Lynn
March 11, 2025 at 1:36 amI’m so happy to hear it! Come back again soon!
MG
February 28, 2025 at 8:07 amIf this is a duplicate-my apologies keep losing my screen.
I grew up on potato soup- those Irish potatoes. Mom made hers like this with a cornstarch slurry and the secret ingredient. She always put dried beef from the small glass jar. Amour makes it today,
but it’s not the same. I have tried everything. I am allergic to all onions except Vidalia and leeks.
Today, my soup is more like Vichyssoise but hot. I do not
precook my potatoes. I add chopped and cleaned leeks, garlic, cornstarch slurry to thicken near the end snd chicken stock. (Progresso does not have onions). I add cream and butter.and salt. I add some pepper later. I love it with a round loaf of White Mountain bread.
Melissa Lynn
March 7, 2025 at 7:29 amSounds delicious!
April
January 9, 2025 at 4:23 pmIt is a good traditional recipe. The only changes I made were just personal preference. I added celery salt, and additional quantities of the seasoning but like I said just personal preferences. Cheese at the end to top it off. Thanks!!