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
Growing up, we often had potato soup with a skillet of cornbread, especially in the winter. I loved it, but mom made a thin soup. I’m almost 60 now and prefer a thicker soup.
I made your recipe last night, and it was fabulous!!!
Even my picky eater ate almost a whole bowl!!!
Thank you for sharing your recipes!
I’m making your Swiss steak recipe now.
I’m so happy you enjoyed the soup! And I love it with cornbread,too!
Is there anything you would think to add to this recipe? I’ve heard people adding carrots but I’ve never tried it.
Carrots and celery are both great additions.
My grandmother made a similar potato soup, the only difference she added aI jar of canned string beans and sour cream. My Russian Grandmother made great soup. I’m going to use your recipe with her additives today. I can’t wait !!!! Thank you for posting the recipe.
I love the idea of adding beans and sour cream. I hope it turned out delicious!
I just made this – was absolutely delicious! Thank you so much for the wonderful recipe. The only changes I made were frying up some bacon pieces and leek with the onion before adding in the potatoes and milk. What a perfect winter soup! The exact flavor profile I was looking for (I’m not the biggest fan of conventional thick potato soups).
You can never go wrong with some bacon! I’m glad you enjoyed the recipe!
I’m making this soup right now, but I make it a little bit differently. Why boil the potatoes in water? Why not cut them small and cook them in the chicken stock? I chop the onions, add chicken stock, add peeled and cut up potatoes, and water, along with Better than Boullion. Then I just let it cook, till the potatoes are done. Then I smash them with a potato masher, intended not to smash them into oblivion. Then I add cream.
I actually got angry at my mother for keeping this recipe from me. I never saw her cook this until I was grown and no longer living at home. It was so delicious! I could not understand why we never had it when I was growing up! I can only guess that to make enough for six people — and that was three boys and one girl in addition to the parents — she just thought it wouldn’t work? Hmm, I just wish she was here so I could ask her directly. Mom?
Hi Melissa, this is exactly the way I make my potato soup, just like grandma used to. We love it when the weather starts getting cold, it is just the right thing to warm you up and fill the belly. I recommend a slice of fresh warm bread with butter with this soup, it makes the meal. Thank you for keeping traditions alive. Have a wonderful day.
Dawn
I love Grandma’s recipes and traditions and I’m so happy that there are so many others who do, too! Thank you for visiting and leaving such a nice comment. I hope you come back again soon for more recipes.
I have never used a recipe for potato soup and have always just made it from scratch. This is pretty much the same recipe I have always used but I just made it up on my own. I’m glad to know I was doing it right the whole time. I’d always been complimented on mine but just thought my way of making it seemed to simple. Sometimes simple is the best way to go.
I agree! Sometimes simple is the best way!
I was wondering whether there is a particular type of potato that’s best to use in this recipe? Thanks.
I think that regular baking potatoes, like Idaho potatoes, are best in this recipe. Gold potatoes will also work, but I would stay away from red potatoes because they aren’t starchy enough to thicken the soup. I hope this helps!
I just made this soup and didn’t add very much milk. I browned an onion in butter then used the water from the potatoes. Added salt an pepper. It tasted good to me. Was wondering if I should add more milk an cook a little longer? Thanks for sharing.
If it tastes good to you, and the potatoes are tender, then I don’t think you need to do anything differently.
Recipe took me back to childhood and time spent with Grandmother making potato soup on chilly damp days in fall. Thanks for sharing. It was a huge hit at dinner. ❤️
I’m so happy to hear the recipe was a hit!
I am not the best cook. I look for easy recipes. I only had potato soup about 6 years ago and I am 62. I have had some good potato soup. Finally I have found a recipe I think even I can do. My cousin will be here tomorrow and guess what we are having!
I hope the recipe turned the recipe turned out well for you! Come back and let us know!