Old-Fashioned Potato Soup

324 Ratings
  • 5 Rating Star 241
  • 4 Rating Star 70
  • 3 Rating Star 10
  • 2 Rating Star 3
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This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
+ 38
+ 37
prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Max Servings:
6
Nutrition Info
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Ingredients

Directions

  • Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

  • While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.

  • Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Cook's Note:

Substitute vegetable stock for the chicken soup base for a vegetarian version.

Nutrition Facts

Per Serving:
337.88 calories; 10.14 g protein; 51.57 g carbohydrates; 6.03 g dietary-fiber; 10.19 g sugars; 10.79 g fat; 6.57 g saturated-fat; 31.31 mg cholesterol; 4509.11 IU vitamin-a-iu; 4.95 mg niacin-equivalents; 0.74 mg vitamin-b6; 45.79 mg vitamin-c; 57.5 mcg folate; 194.72 mg calcium; 2.35 mg iron; 70.73 mg magnesium; 1209.88 mg potassium; 857.47 mg sodium; 0.3 mg thiamin; 97.12 calories-from-fat; 59 percent-of-calories-from-carbs; 28 percent-of-calories-from-fat; 11 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat

Reviews (269)

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Most helpful positive review

susiekew
09/14/2007
Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit though because having to wash two stockpots would have made it that much less comforting. Cooked the onion as directed then added the potatoes and carrots to the onion sauteed for about 5 minutes on medium low heat added vegetable broth brought to a boil and then simmered covered for about 15 minutes till potatoes were tender. Added herbs and pepper and 2 cups of milk. Whisked flour with the other cup of milk and added it to the simmering soup. Cooked till thickened. Served bowls of grated cheese and crumbled bacon (for the meat eaters in the family) on the side and some lovely cheese toast. Felt much better afterward. Thanks so much.
Helpful
(150)

Most helpful critical review

Anonymous
08/29/2002
this did not work for me at all. i was very dissapointed.
Helpful
(1)
324 Ratings
  • 5 Rating Star 241
  • 4 Rating Star 70
  • 3 Rating Star 10
  • 2 Rating Star 3
susiekew
09/14/2007
Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit though because having to wash two stockpots would have made it that much less comforting. Cooked the onion as directed then added the potatoes and carrots to the onion sauteed for about 5 minutes on medium low heat added vegetable broth brought to a boil and then simmered covered for about 15 minutes till potatoes were tender. Added herbs and pepper and 2 cups of milk. Whisked flour with the other cup of milk and added it to the simmering soup. Cooked till thickened. Served bowls of grated cheese and crumbled bacon (for the meat eaters in the family) on the side and some lovely cheese toast. Felt much better afterward. Thanks so much.
Helpful
(150)
Missy Everts Kress
08/05/2005
Let me say that I was skeptical about the outcome of this recipe....I was wooried that it wasn't going to turn out right...It turned out fabulous!! My husband commented all throughout dinner how much he liked the soup....I took the advice of others and sauted some celery with the leaves along with the margarine and onions....and I diced up some baby carrots with my chopper to cook along with the potatoes....and I topped the soup with some crumbled bacon and cheese...just needed to add a bit of salt....WONDERFUL!!! Will be making again and again and again! Thanks for the recipe!
Helpful
(119)
Anonymous
11/18/2004
Just made this soup and is very tasty...I substituted milk with Pet evaporated milk. I added Celery (leaves included) broccoli floweretes (as I love broccoli)and sauteed with the onions and I used straight Chicken Broth in lieu of Chicken bouillon..I did not use Parsley and Thyme at all...Don't think its needed...I made homemade croutons seasoned with garlic/butter/and parsley..Topped the soup with chopped green onions bacon bits cheese and croutons....It was very good and the family loved it...I didn't add flour to the onions/broccoli/and celery...I added flour last to the soup by mixing the flour with cold water real good then added to soup. I mixed one Tablespoon of flour into soup at a time so as to reach the consistency of thickness I wanted because of using Pet evaporated milk as its thicker than milk. Will definitely make again...
Helpful
(102)
KRANEY
08/29/2002
WONDERFUL soup! I used new potatoes with mine. Thanks for the recipe!
Helpful
(38)
Jaciss
02/12/2007
This has become my little black dress of creamy soups and it's never failed me. It's a solid base that you can accessorize however you wish. The first time I made this I sauteed with olive oil rather than butter and I replaced water for whey leftover from making cheese (with non-fat powdered milk no less). It was hands-down the best potato soup I've ever had and not a soul would believe it didn't have butter (and lots of fat) in it. Even better the second time around. Realize here that you're making a roux - if you don't know about roux it's worth looking up so you understand how it works.
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(29)
Sally Capotosto
10/29/2005
Excellent soup! I didn't have enough milk so like another reviewer I used a can of evaporated milk. I think that actually made it more creamy. I too sauted one celery stalk (with the leafy top) with my onion. A great soup thanks Cyd.
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(25)
melissaroth
01/27/2012
TO MAKE THIS VEGAN you can sub some things. I cook the potatoes in salted water. Cook just onion on the stove with some canola oil. When onions are done add a few more Tbls of canola oil and flour. Stir in your non flavored almond milk and stir until it boils. Add in your potatoes and season to your liking and you have a great soup! I have now made this many many times with many variations. I tried it the other day adding a can of veggie broth to the flour/oil mixture and a combo of almond and coconut milk. REALLY good will now be the variation I use most. The broth adds some flavor and the coconut milk is creamier than just almond milk
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(23)
Anonymous
07/11/2003
Excellent recipe! My family loves it. I recommend fresh parsley instead of dried. Also I used 2.5 cups of milk instead of the 3 that the recipe called for and beef bouillon instead of chicken.
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(20)
GRAMMA GORGEOUS
02/29/2004
This is a great basic potato soup I too add a couple of stalks of celery tops and all chopped. for variety instead of making the flour roux I cooked the onion (I use half and onion) and celery in butter then added the chicken broth parsley and some pepper and cooked til potatoes were done and added a cup of cubed Velveeta and some whole milk to bring it to the consistency I wanted. I don't add extra salt due to the salty broth and cheese. You also don't have to add thyme and carrots.
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(16)
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