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- 4 large russet potatoes - 1 medium onion - 2 cloves garlic - 4 cups vegetable broth - 1 cup whole milk (or plant-based milk) - 2 tablespoons butter or olive oil - 1 teaspoon dried thyme - Salt and pepper - Fresh chives for garnish - Crispy fried onions for topping To make Old-Fashioned Potato Soup, you need simple, fresh ingredients. Start with four large russet potatoes. They are perfect for a creamy texture. Next, grab one medium onion and chop it finely. The onion adds great flavor. You will also need two cloves of garlic, minced. Garlic gives depth to the soup. Broth is crucial for flavor. Use four cups of vegetable broth for a rich base. If you want a creamier soup, add one cup of whole milk or plant-based milk. For added richness, melt two tablespoons of butter or heat olive oil in the pot. To season your soup, one teaspoon of dried thyme works wonders. Don't forget salt and pepper to taste. For a touch of elegance, consider fresh chives as a garnish. Crispy fried onions add a nice crunch on top if you like a bit of texture. These optional ingredients can make your soup feel extra special. Enjoy cooking! {{ingredient_image_1}} To start, melt the butter or heat olive oil in a large pot over medium heat. - Sauté the onion: Add the chopped onion. Stir it for about five minutes until soft. This step builds a tasty base for your soup. - Add garlic: Stir in the minced garlic. Cook for another minute until it smells great. This adds flavor and warmth to the dish. - Add potatoes and broth: Next, add the diced russet potatoes, vegetable broth, and dried thyme. Stir well to mix everything. Now, it's time to bring the soup to life. - Bring to a boil: Increase the heat until the soup boils. This step helps cook the potatoes evenly. - Simmer until tender: Once boiling, lower the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. The potatoes should be tender when you check them with a fork. After the potatoes are tender, it’s blending time! - Immersion blending options: If you have an immersion blender, use it to blend the soup. Blend it to your liking. For a chunkier soup, blend just half of it. - Add milk and seasoning: Stir in the whole milk. Season with salt and pepper to taste. Heat the soup for another two to three minutes, but don’t let it boil again. This makes the soup creamy and rich. Now, your Old-Fashioned Potato Soup is ready to enjoy! Serve it hot, topped with fresh chives and crispy fried onions if you like. To create the right texture for your potato soup, think about how you want it to feel. If you like a chunky soup, blend only half of the mixture. This gives you nice pieces of potato to enjoy. If you prefer a smooth soup, blend it all until creamy. Choosing the right potato matters too. Russet potatoes work best because they are starchy. They break down easily and give the soup a nice, thick texture. Adding extra flavor makes your soup shine. You can try adding seasonings like paprika or cayenne for a kick. Fresh herbs like parsley or dill can also brighten the dish. Homemade broth is always best, if you have time. It adds deep flavor. But if you're short on time, store-bought broth works fine. Just make sure to check the salt content. Pair your soup with crusty bread or a fresh salad. These sides make the meal hearty and satisfying. For toppings, try fresh chives to add a pop of color and flavor. Crispy fried onions also make a tasty crunch on top. Present your soup in a nice bowl. A sprinkle of herbs or onions on top makes it look special. Serve it hot, and enjoy a comforting bowl of goodness. Pro Tips Choose the Right Potatoes: Russet potatoes work best for a creamy texture, but you can also mix in Yukon Gold for added flavor and creaminess. Customize the Consistency: For a chunkier soup, blend only half of the mixture. Alternatively, use a potato masher for a rustic feel. Enhance the Flavor: Add a bay leaf during the simmering process for an extra layer of depth to the soup's flavor profile. Make It Vegan: Substitute the whole milk with a plant-based milk and use olive oil instead of butter for a completely vegan version. {{image_2}} You can make this potato soup fit your needs with some easy swaps. If you want a dairy-free option, use plant-based milk. Almond or oat milk works well here. For a creamier texture, try coconut milk. You can also change up the veggies. Try adding carrots or celery for extra flavor and color. They will blend nicely with the potatoes. Potato soup has many cultural twists. In Ireland, they might add leeks or bacon for a heartier soup. In Poland, you can find it with kielbasa and dill. These additions give the soup a unique taste. Fresh herbs can also change the soup with the seasons. In spring, add fresh chives or parsley for a pop of flavor. In winter, consider thyme or rosemary for warmth. If you want a lighter soup, there are low-calorie swaps. Use less butter or olive oil. You can also skip the milk or use a low-fat version. For added protein, think about adding crispy bacon or beans. Beans offer a healthy boost and keep the soup filling. Both options add great taste and texture to your bowl. To store leftover soup, let it cool first. Transfer it to an airtight container. Keep it in the fridge for up to three days. When you want to reheat, pour the soup into a pot. Warm it over low heat, stirring often to prevent sticking. If you have an immersion blender, you can blend it again for a smooth texture. If you want to freeze your potato soup, first cool it completely. Pour it into freezer-safe bags or containers. Leave some space for expansion. When you are ready to use it, take the soup out and thaw it overnight in the fridge. To avoid texture changes, do not freeze the soup with milk added. Instead, stir in the milk after thawing and reheating. This keeps the soup creamy and delicious. How long does Old-Fashioned Potato Soup last in the fridge? Old-Fashioned Potato Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container for best results. This soup may thicken as it cools. You can add a splash of broth or milk when reheating to restore creaminess. Can I make this soup in advance? Yes, you can make this soup in advance. It actually tastes better the next day! Just cool it down and store it in the fridge. Reheat slowly on the stove, stirring often. Can I use sweet potatoes instead of russets? You can use sweet potatoes, but the flavor will change. Sweet potatoes give a sweeter taste and a different texture. If you like, mix both types for a fun twist! What is the best way to thicken the soup? The best way to thicken this soup is by blending some of it. Use an immersion blender for a smooth texture or mash some potatoes with a fork for a chunkier feel. Can I substitute vegetable broth with chicken broth? Yes, you can substitute vegetable broth with chicken broth. This swap adds a deeper flavor to the soup. Just remember, it will no longer be vegetarian. Is there a plant-based alternative for milk in this recipe? You can use plant-based milk as an alternative. Almond milk, oat milk, or coconut milk work well. These options keep the soup creamy without dairy. This blog post covered how to make delicious potato soup with simple ingredients. We discussed the main ingredients and optional add-ins for flavor. I shared step-by-step instructions, tips for the perfect texture, and variations to try. I also explained how to store leftovers and answered common questions. This soup is easy to customize and enjoy. With these tips, you can make it just right for you. Happy cooking!

Comforting Old-Fashioned Potato Soup

A warm and hearty potato soup perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup whole milk (or plant-based milk)
  • 2 tablespoons butter or olive oil
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh chives, chopped
  • optional crispy fried onions for topping

Instructions
 

  • In a large pot, melt the butter or heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced potatoes, vegetable broth, and dried thyme to the pot. Increase the heat to bring the mixture to a boil.
  • Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender.
  • Using an immersion blender, carefully blend the soup to your desired consistency. For a chunky soup, blend only half of it.
  • Stir in the whole milk and season with salt and pepper to taste. Heat through for another 2-3 minutes, not allowing it to boil again.
  • Remove from heat and let sit for a few minutes. Serve hot, garnished with fresh chives and optional crispy fried onions.

Notes

For a creamier texture, blend more of the soup.
Keyword comfort food, potato, soup