What kind of potatoes work best for Old Fashioned Potato Soup?

For a creamy, rich texture, Russet potatoes are ideal because of their high starch content. If you prefer a slightly chunkier consistency, Yukon Gold potatoes hold their shape well and offer a buttery flavor. You can also use a mix of both for balanced texture and taste.

Can I freeze Old Fashioned Potato Soup?

Yes, you can freeze this soup, but it’s best to do so before adding milk. Dairy-based soups can separate when frozen and reheated , leading to a grainy texture. To freeze, cook everything except the milk step, then cool and store in freezer-safe containers. When ready to eat, reheat the soup and stir in fresh milk for a creamy finish.

How can I make this potato soup vegetarian or vegan?

To make a vegetarian version , simply swap the chicken bouillon with a vegetable bouillon or broth. For a vegan adaptation , use plant-based butter and unsweetened non-dairy milk like oat or almond. These swaps still result in a flavorful, comforting soup that retains the spirit of the original recipe.

Old Fashioned Potato Soup – Best Classic Recipe to Try Now

Name: Old Fashioned Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tablespoons butter: adds richness and smooth texture; 1 medium onion, chopped: provides sweetness and depth; 4 cups diced potatoes: gives the soup body and creaminess; 1 cup chopped carrots: adds sweetness and color; 4 cups water: serves as the base of the soup; 4 teaspoons chicken bouillon granules: enhances flavor with umami; 1/4 cup all-purpose flour: used to thicken the soup; 4 cups milk: makes the soup creamy and smooth; 1/2 teaspoon ground black pepper: adds mild spice; 2 tablespoons chopped fresh parsley: adds freshness and color; 1/2 teaspoon dried thyme: infuses earthy aroma and depth

Description

This Old Fashioned Potato Soup is a creamy, comforting classic made with simple pantry staples like potatoes, onions, butter, and milk. It’s an easy and hearty meal perfect for cold days, bringing nostalgic flavor to your table with every spoonful.

Ingredients

Scale

4 tablespoons butter: adds richness and smooth texture
1 medium onion, chopped: provides sweetness and depth
4 cups diced potatoes: gives the soup body and creaminess
1 cup chopped carrots: adds sweetness and color
4 cups water: serves as the base of the soup
4 teaspoons chicken bouillon granules: enhances flavor with umami
1/4 cup all-purpose flour: used to thicken the soup
4 cups milk: makes the soup creamy and smooth
1/2 teaspoon ground black pepper: adds mild spice
2 tablespoons chopped fresh parsley: adds freshness and color
1/2 teaspoon dried thyme: infuses earthy aroma and depth

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Instructions

In a saucepan over medium heat, melt the butter.
Add chopped onion and cook for about 5 minutes, until translucent and soft.
In a separate pot, combine diced potatoes, chopped carrots, water, and chicken bouillon. Bring to a boil and cook for about 10 minutes, or until vegetables are tender. Do not overcook.
To the cooked onions, add flour and stir to make a paste. Cook for 2 minutes, stirring constantly.
Gradually add milk to the roux, stirring well to create a smooth mixture. Cook over low heat until heated through and slightly thickened.
Add the cooked potato and carrot mixture to the milk base.
Stir in parsley, thyme, and black pepper. Simmer gently until fully heated.
Serve hot and enjoy.

Notes

Use Russet potatoes for extra creaminess or Yukon Gold for a firmer texture.
For a vegetarian version, replace chicken bouillon with vegetable bouillon.
Soup can be stored in the refrigerator for up to 3 days.
Reheat slowly over low heat to avoid curdling the milk.
Top with shredded cheese, bacon bits, or green onions for extra flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 6g
Sodium: 650mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 20mg