Old-Fashioned Creamy Potato Soup

Your New Favorite Bowl of Cozy: Old-Fashioned Potato Soup

Hey there, friend! Come on in, grab a seat at the counter, and let’s talk about one of life’s greatest simple pleasures: a steaming, creamy, soul-warming bowl of old-fashioned potato soup. Is there anything more comforting? This isn’t just food; it’s a warm hug from the inside out. It’s the culinary equivalent of your favorite soft sweater and a crackling fire on a crisp autumn day.

I’m a firm believer that the best recipes are often the simplest ones, the ones passed down on stained index cards and recreated from memory. They’re made with humble, whole ingredients that, when combined with a little bit of love and patience, transform into something truly magical. This potato soup is exactly that. It’s unpretentious, deeply satisfying, and it has this incredible way of making everything feel right in the world. We’re talking tender, buttery potatoes, sweet little carrots, and a rich, creamy broth that’s seasoned to perfection. It’s the kind of meal that nourishes not just your body, but your spirit, too. So, tie on your favorite apron, and let’s cook up a big pot of cozy together. I promise, your kitchen is about to smell absolutely incredible.

A Pot of Soup and a Pile of Homework

This recipe always takes me right back to my freshman year of college. I was living in a tiny apartment with an even tinier kitchen, feeling a little overwhelmed and, let’s be honest, pretty homesick. One particularly grey and drizzly afternoon, I called my mom, not for a recipe, but just to hear her voice. I was complaining about the weather and a looming midterm when she casually said, “Sounds like a perfect day for potato soup.”

She then proceeded to talk me through making it, right over the phone, from 300 miles away. I didn’t have a fancy blender or all the “right” ingredients, but I had the basics: a few potatoes, an onion, some milk, and butter. As that pot started to simmer, the entire apartment filled with the most incredible, savory, buttery aroma. It didn’t just warm up my kitchen; it warmed up my whole mood. That soup got me through a mountain of homework that night, and it taught me a powerful lesson: you don’t need fancy equipment or complicated techniques to create something that truly feeds your soul. It’s a lesson that still inspires every recipe I create here at Unknown.

Old-Fashioned Creamy Potato Soup

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• Author: clarawhitmore
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Old‑Fashioned Creamy Potato Soup is a comforting, hearty one‑pot meal made with tender potatoes, sautéed onions, and a luscious creamy base. Rich and easy to make, it’s a timeless classic perfect for cozy family dinners.

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Ingredients

Scale 1x2x3x

• ¼ cup butter
• 1 large onion, chopped
• 6 medium potatoes, peeled and diced
• 2 carrots, diced
• 3 cups water
• 2 tablespoons chicken bouillon powder
• Ground black pepper, to taste
• 3 tablespoons all‑purpose flour
• 3 cups milk
• 1 tablespoon dried parsley
• ¼ teaspoon dried thyme

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Instructions

1. Melt butter in a saucepan over medium heat and stir in onion; cook until softened, about 5 minutes.
2. Meanwhile, in another pot bring potatoes, carrots, water, and bouillon to a boil; cook until vegetables are tender, about 10 minutes. Season with black pepper.
3. To the onions, add flour and stir to form a paste. Cook for 2 minutes, then gradually whisk in milk. Cook over low heat, stirring constantly until warmed through.
4. Combine the milk mixture with the cooked vegetables, stir in dried parsley and thyme, and heat until blended and creamy.

Notes

• Feel free to blend part of the soup for a creamier texture.
• Top with crispy bacon, shredded cheddar, or chives for extra flavor.
• Substitute vegetable broth and milk alternatives to make it vegetarian.
• Reheat gently, stirring to restore creaminess.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 200 (estimated)
• Sugar: 5g
• Sodium: 400mg (depending on bouillon)
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 25mg

Keywords: potato soup, creamy potato soup, old-fashioned soup, comfort food, one-pot soup

Gathering Your Cozy Ingredients

Here’s everything you’ll need to create this bowl of comfort. Don’t stress about perfection—this soup is wonderfully forgiving!

• 1/4 cup butter – This is the rich, flavorful base of our soup. It adds incredible depth and that classic, comforting taste. For a dairy-free version, a good quality olive oil or vegan butter works beautifully.
• 1 large onion, chopped – Yellow or white onions are perfect here. They sweeten as they cook, building a foundational flavor that makes the whole soup sing.
• 6 potatoes, peeled and diced – I recommend Yukon Gold potatoes! They have a naturally buttery flavor and creamy texture that breaks down slightly to thicken the soup. Russets also work great for a fluffier texture.
• 2 carrots, diced – These little orange gems add a pop of color, a hint of natural sweetness, and a lovely nutrient boost. It’s a classic combo for a reason!
• 3 cups water – Simple and straightforward. Using water allows the flavors of the vegetables and bouillon to really shine through.
• 2 tbsp chicken bouillon powder – This is our flavor powerhouse. Look for a good quality brand. For a vegetarian version, simply swap this for vegetable bouillon powder—it works just as well!
• Ground black pepper, to taste – Freshly cracked pepper is a must for me. It adds a little warmth and sharpness that cuts through the richness.
• 3 tbsp all-purpose flour – Our trusty thickener! Whisking it into the milk first prevents any pesky lumps from forming in your beautiful soup.
• 3 cups milk – Whole milk will give you the creamiest, richest result, but 2% works absolutely fine. For a dairy-free soup, unsweetened oat milk or almond milk are my top choices.
• 1 tbsp dried parsley – Mostly for a little fleck of color and a subtle, fresh herbaceous note. If you have fresh parsley on hand, stir in a handful at the very end!
• 1/4 tsp dried thyme – This is my secret weapon! Thyme has an earthy, slightly minty flavor that pairs incredibly well with potatoes and adds a layer of complexity that makes this soup taste like it’s been simmering for hours.

Let’s Make Some Magic: Step-by-Step

Ready to transform these simple ingredients into a masterpiece? Let’s do this! I’ll walk you through each step with all my favorite chef hacks.

1. The Aromatic Base: Grab your largest, heaviest-bottomed pot or Dutch oven. Place it over medium heat and add the butter. Let it melt and get a little foamy. Now, add your chopped onions and give them a good stir. We’re not looking to brown them here, just to soften them up and make them sweet and fragrant. This should take about 5-7 minutes. You’ll know they’re ready when your whole kitchen smells amazing and the onions are translucent. Chef’s Tip: A pinch of salt added to the onions at this stage helps them release their water and cook more evenly without burning.
2. Simmer the Goodness: Time to add the star of the show! Toss in your diced potatoes and carrots. Pour in the 3 cups of water and add the bouillon powder and a good few cracks of black pepper. Give it all a big stir to dissolve the bouillon. Crank the heat up to high and bring this pot to a lively boil. Once it’s bubbling away, immediately reduce the heat to low, pop a lid on it, and let it simmer gently for 15-20 minutes. You’ll know it’s done when you can easily pierce a potato cube with a fork. Chef’s Tip: Don’t boil it vigorously after adding the veggies! A gentle simmer ensures the potatoes cook through without turning to mush on the outside.
3. The Creamy Magic Potion: While the veggies are simmering, let’s make our slurry. Take a small bowl or even a large liquid measuring cup and pour in the 3 cups of milk. Add the 3 tablespoons of flour. Now, grab your whisk and go to town! Whisk vigorously until the flour is completely dissolved and there are absolutely no lumps. This step is crucial for a silky-smooth soup. A lumpy slurry means a lumpy soup, and we are not about that life.
4. Bringing It All Together: Once your potatoes and carrots are tender, it’s time to create that creamy dreaminess. Slowly, and I mean slowly, pour the milk and flour mixture into the pot, stirring constantly with a wooden spoon as you pour. This constant stirring is what encourages the flour to thicken the soup evenly without any lumps. Keep stirring!
5. The Final Simmer: Add the dried parsley and thyme to the pot. Now, let the soup simmer over low heat, uncovered, for another 10 minutes or so. Keep stirring it occasionally, scraping the bottom of the pot to prevent anything from sticking. You’ll feel the soup start to thicken beautifully and become luxuriously creamy. Do a taste test! This is the most important step. Does it need more pepper? A pinch more salt? Adjust it until it tastes perfect to you. Remember, you are the boss of your soup!

How to Serve Up This Comfort

Ladle this gorgeous, steaming soup into deep, wide bowls. The perfect partner? A thick slice of crusty, warm bread for dipping into that creamy broth. A simple side salad with a bright vinaigrette is also a fantastic way to balance the richness of the soup. For a final touch of cozy, I love to add an extra crack of black pepper and a little more fresh parsley on top. Now, find your coziest spot, curl up, and enjoy every single spoonful.

Make It Your Own: Delicious Twists

The beauty of this soup is its versatility! Here are a few of my favorite ways to mix it up:

• The Hearty Carnivore: Stir in a cup of cooked, crumbled bacon or diced ham along with the milk mixture. It adds a wonderful smoky, salty flavor and makes the soup even more filling.
• The Cheesy Dream: Who doesn’t love cheese? Once the soup has thickened, turn off the heat and stir in 1 to 2 cups of shredded sharp cheddar cheese until it’s melted and gooey. A little sprinkle on top is mandatory.
• Extra Creamy & Luxurious: For an even richer texture, replace 1 cup of the milk with 1 cup of heavy cream or half-and-half. You deserve it.
• Loaded Baked Potato Style: Go all out! Serve the soup topped with all the classic baked potato fixings: a dollop of sour cream or Greek yogurt, a handful of chopped chives, extra shredded cheese, and yes, more bacon.
• The Green Machine: Stir in a few big handfuls of fresh spinach or kale during the last 5 minutes of simmering. It wilts down perfectly and adds a wonderful boost of color and nutrients.

From My Kitchen to Yours: Chef’s Notes

This recipe has been my go-to for years, and it’s evolved in so many little ways. I’ve made it for sick friends, for potlucks, and for countless “I just need something cozy” nights. One time, I was so distracted chatting with a friend that I completely forgot to make the slurry and just dumped the flour right into the pot. Big mistake! I ended up with little doughy balls floating in my soup. We had a good laugh, and I learned my lesson: always make the slurry! Another time, I didn’t have quite enough potatoes, so I tossed in a parsnip I had lying around. It was a happy accident—the parsnip added a lovely, subtle sweetness. Don’t be afraid to play around and make this recipe your own. That’s what cooking is all about!

Your Potato Soup Questions, Answered!

Q: My soup is too thin! How can I thicken it?
A: No worries! This is a common fix. Make a quick additional slurry by mixing 1 tablespoon of flour with 2-3 tablespoons of cold milk or water until smooth. Slowly whisk this into your simmering soup and let it cook for another 5 minutes. It should thicken right up. You can also use a potato masher to mash some of the potatoes directly in the pot—their natural starch will help thicken the broth.

Q: My soup is too thick. How can I thin it out?
A: Easy! Just gradually stir in a little more milk, water, or even some vegetable broth until it reaches your desired consistency. Remember, it will also thicken a bit as it cools, so you might want to take it slightly thinner than you think.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is fantastic for meal prep. Let it cool completely and store it in an airtight container in the fridge for up to 4 days. When you reheat it, do so gently over low heat on the stove, stirring occasionally, as it will have thickened in the fridge. You’ll likely need to add a splash of milk or water to loosen it up.

Q: Can I freeze potato soup?
A: You can, but with a caveat. Soups with dairy and potatoes can sometimes become grainy or separate when thawed and reheated. For best results, freeze the soup before adding the milk. When you’re ready to eat, thaw it, reheat the base, and then add the milk slurry and proceed with the final simmering step.

Nourishment Notes

This comforting soup isn’t just good for the soul; it’s packed with good-for-you ingredients! Potatoes are a fantastic source of Vitamin C, potassium, and fiber (especially if you leave the skins on!). Carrots bring a huge dose of Vitamin A, and milk adds calcium and protein. It’s a balanced, wholesome meal that truly makes you feel good from the inside out.

Prep time: 15 min | Cook time: 30 min | Total time: ~45 min | Yield: 4–6 servings

Per Serving (approx.): Calories: 280 | Fat: 11g | Carbs: 35g | Protein: 7g | Fiber: 4g