Old Fashioned Potato Soup
Cozy Up with Classic Old Fashioned Potato Soup
Is there anything more comforting than a warm bowl of potato soup on a chilly day? This Old Fashioned Potato Soup recipe is a timeless classic, simple to make, and incredibly satisfying. Forget complicated recipes with a million ingredients – this soup focuses on the pure, delicious flavor of potatoes, milk, and a touch of seasoning. It’s the perfect weeknight dinner or a comforting lunch.
This isn’t your creamy, loaded baked potato soup. This recipe leans into the traditional, letting the natural potato flavor shine. It’s a beautiful, rustic soup that’s sure to become a family favorite.
What makes this Old Fashioned Potato Soup special?
- Simplicity: With just a handful of ingredients, this recipe is incredibly easy to follow.
- Flavor: The focus is on the natural taste of potatoes, enhanced by milk and simple seasonings.
- Comfort: It’s the ultimate comfort food – warm, hearty, and satisfying.
- Versatility: While delicious on its own, it’s a great base for adding your favorite toppings (see suggestions below!).
Tips for the Best Potato Soup:
- Potato Choice: Russet potatoes are ideal for this recipe because they break down nicely, creating a slightly thicker soup. Yukon Golds will also work, offering a creamier texture.
- Don’t Overboil: The key to a smooth soup is to avoid boiling the milk. Gently steaming it with the potatoes is all you need.
- Season to Taste: Salt and pepper are crucial! Start with the amounts listed and adjust to your preference.
- Optional Butter: Adding a little butter at the end adds richness and a lovely sheen.
Serving Suggestions:
- Crispy bacon bits
- Chopped chives or green onions
- A swirl of sour cream or plain yogurt
- A sprinkle of shredded cheddar cheese
- Crusty bread for dipping
Frequently Asked Questions:
Q: Can I use different types of milk?
A: While whole milk provides the richest flavor and texture, you can use 2% or even skim milk. Keep in mind that lower-fat milk will result in a thinner soup.
Q: Can I make this soup ahead of time?
A: Yes! Potato soup actually tastes better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly. The milk can separate upon thawing. It’s best enjoyed fresh or refrigerated.
Q: How do I thicken the soup if it’s too thin?
A: You can mash some of the potatoes with a fork or potato masher to thicken it. Alternatively, you can mix a tablespoon of cornstarch with a little cold water and stir it into the simmering soup.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add diced onions, celery, or carrots to the pot when you add the potatoes.
Old Fashioned Potato Soup
Ingredients
- 5 pounds potatoes scrubbed, peeled, and chopped into 1-inch pieces
- 6 cups whole milk
- 1½ teaspoons kosher salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 2 tablespoons butter optional
Instructions
- Place the chopped potatoes in a large pot and add enough water to cover them. Bring to a boil and then reduce to a simmer until they are fork tender, about 15 minutes. Carefully drain the water and return the pot with the potatoes to the stove.
- Add the milk and set the heat to medium. Do not boil. Bring the milk to steaming and barely simmering at the edges of the pan, for about 10 minutes.
- Add salt and pepper to taste. Add the butter and stir gently to melt. Remove from heat and serve warm.
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