Old Fashioned Potato Soup Recipe

This classic recipe cuts all the fluffs and prepares a delicous and yummy potato soup with just the basics.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Cuisine American

Servings

Calories 346 kcal

Equipment

Dutch oven

Ingredients

3½ pounds potatoes peeled and diced
6 cups whole milk at room temperature
3 tablespoons butter
1 large onion diced
1 teaspoon garlic powder
Salt to taste
Freshly ground black pepper to taste

Instructions

In a large pot over medium heat, toss in the potatoes and add in enough water to cover them by a 1-inch. Season with salt and allow to boil for 10-15 minutes until they're fork-tender but still firm. Drain the potatoes, and set aside.
In a Dutch oven, heat the butter, and sauté the onions until they are soft and the edges are golden brown.
Add the cooked potatoes to the sauteed onions, now, add in the milk, garlic, salt, and pepper. Stir together and gently bring to a simmer, making sure that the milk doesn't boil. Allow to simmer for 10 minutes.
Remove from heat, using your potato masher, mash half of the potatoes to a puree. Mix and check the consistency of the soup.
Taste and adjust salt and pepper, if need be.
Serve while hot.

Notes

After checking the consistency of the soup, if it's too thick, you can thin it by adding a little bit of water, and if it's too light, you can mash/blend more potatoes.
If you don't have a potato masher, scoop half of the potatoes into an immersion blender and puree until smooth. Transfer into the soup and continue with the remaining steps.
If there are some leftovers, allow them to cool and transfer them to an airtight container. Store in the refrigerator for up to 3 days, and you can reheat in the microwave or on the stovetop before serving.

Nutrition

Serving: 1gCalories: 346kcalCarbohydrates: 51gProtein: 11gFat: 12gPotassium: 1248mgFiber: 7gSugar: 15gVitamin A: 474IUVitamin C: 14mgCalcium: 261mgIron: 2mg