Old-Fashioned Potato Soup Recipe
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. And don’t be fooled by it’s simplicity because this humble homemade potato soup is deceptively delicious!
And if you love a hearty homemade soup, check out my Stuffed Cabbage Soup and Easy Split Pea Soup.
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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Simple Old-Fashioned Potato Soup Recipe
- Total Time: 50 minutes
- Yield: 6 Servings
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
This is basically how I make my potato soup, but I use canned evaporated milk in mine. It is so good!
The evaporated milk sounds good!
my mom used canned milk and thin sliced celery
Sounds good!
Celery in ours growing up so I added it. I love this recipe. So much better than all the “baked potato” soups out there. To each his own and this was what we grew up having.
I like the simple potato soups,too!
Lisa, just one can of evaporated milk??
Depending on how much you are making one can of canned milk to the pot works fine. When there was 5 with 3 teenagers at home sometimes 2 to stretch out the meal if they brought friends home to eat.
Wonderful recipe! It’s on the stove right now! I used evaporated milk. Added a touch of garlic powder. Thanks so much! And I have decided cornbread will work so well!
Evaporated milk is a great choice to make the soup creamier, and you can’t go wrong with cornbread. I’m happy you enjoyed the recipe!
I made it today! This is my second time making this soup. Today I used evaporated milk and 2%milk combined. I prefer less salt (it was a tad more salty than my previous batch. I still loved it!!
I am lactose intolerant. Have you ever tried it with lactose free milk?
Unfortunately, I have not. I think it would probably work fine, though. I’ve heard good things about Fairlife milk if you don’t already have a favorite lactose-free milk. You could even try plant-based milk. I like to use full-fat creamy oat milk in my coffee which I think would work in this recipe. If you try it, let me know how it turns out.
I’m assuming you don’t peel the potatoes. Making this tonight!
You can peel or not peel the potatoes. Whatever you prefer.
I make mine with unsweetened almond milk. It tastes fine
Just made this with coconut milk and it tasted really good!
I cooked the onions in garlic, added red pepper flakes and used an immersion blender to blend some of the potatoes in so it would taste less coconut-y. (Also threw in a handful of kale)
This is exactly how my mom made this soup when we came home from school for lunch…she also made homemade croutons to go with it. Thank you so much for this recipe, I’ll make it tomorrow!!
I hope you love the recipe! And the homemade croutons sound delicious – I’ll have to try that!
I will have to try this recipe!, I kike its simplicity. I was going yo rder the items using Amazon couldn’t find your link tho. PS which butter do you prefer? I’ve been using Kerry gold unsalted–
I love Kerrygold butter, too. As far as store-bought butter goes, I like both Kerrygold and Land o’ Lakes. Other than that, I sometimes pick up a roll of Amish butter. And sorry about the missing Amazon links. I’m in the process of changing my ads and things are a little bit in disarray for the moment. You can visit my Amazon store here: My Homemade Roots Amazon Store . I’ll be adding some new items that I recommend there this week.
My dad made this recipe a lot when I was growing up. The only difference was he added celery seed. Oh how I miss those Saturdays.
Celery seed sounds like a great addition to the soup! And my dad was also the potato soup maker in our house. Love the old memories. ❤️
My momma always used milk and cornmeal to thicken her potato soup which is what of course I have brought to my table. Delicious
I often use cornmeal to thicken my chili. I’ll have to try it in potato soup. Thanks for sharing!
hi Melissa, l always read reviews if interested in a recipe and found it interesting that a reply for a chili review said to buy another can of beans for the chili, whichever you prefer and smash them into a paste then add. my chili was indeed watery and i did this and it worked.
Hands down, best Potato Soup recipe!! We love it, hit all the perfect spots! Delicious, filling and very yummy!! This proves you can never beat cooking and eating at home!! Thank you for my permanent Potato soup recipe!! Now to go check out your wonderful recipes for tomorrow’s dinner!!
Thanks for the kind review, Kathy! I’m so happy you enjoyed the recipe. I’ll be posting new recipes soon, so be sure to visit again!
This is exactly how my mom made this soup when we came home from school for lunch…she also made homemade croutons to go with it. Thank you so much for this recipe, I’ll make it tomorrow!!
How much corn meal and milk do you use ?
It’s potato soup, not bootleg corn liquor you old hillbilly. lol
Yes, that’s what we always use to, cornmeal and milk
Where’s the recipe? I see the ingredients but no instructions or amounts
If you keep scrolling down towards the bottom of the article, you will find the full recipe and instructions.
Trying the potato soup tonight hope it goes well thank you for the recipe
I can’t wait to try this. My mom used to make this but she passed away and I never got the recipe. I’m not a fan of the thicker version. Thank you for posting this ❤️❤️❤️
You’re very welcome. I hope you enjoy!
The best one ever. I am not a fan of the thicker soups with added ingredients. Thank you for sharing!!!
You’re welcome! I am not a huge fan of thick potato soups either. I hope you enjoy!
This is perfect! Thank you for this! I was raised on this same soup but didn’t have the recipe! I would love to share this with my kids this fall!
I hope you enjoy the recipe!
This was a great easy-to-do recipe. I didn’t have any onions so I used liptons onion soup mix
and it turn out great. It brought me the comfort I needed I enjoyed it.
Thank you.
Lipton onion soup is a great idea! I’m happy you liked the recipe!
Do I heat up the milk separately than the potatoes and things or at the same time
Cook the potatoes in water first. Then add them to the pot with onions and milk and being it all to a simmer. I hope this helps!