Description
Old-Fashioned Potato Soup is a classic comfort food that brings warmth and satisfaction to any meal. With its creamy texture, delicate onion flavor, and hearty chunks of tender potatoes, this soup is simple yet incredibly satisfying. Made with basic pantry staples, it’s a no-frills dish that’s perfect for cozy evenings or as a comforting lunch on a cold day. This recipe is straightforward and honors traditional methods, offering a timeless taste that never goes out of style.
Ingredients
Units
Scale
- 2 pounds Russet potatoes, peeled and chopped
- 1 teaspoon salt (plus more for boiling the potatoes)
- 2 tablespoons butter
- 1 small onion, chopped
- 3 cups whole milk (or milk of your choice), at room temperature
- Freshly ground black pepper, to taste
Instructions
- Boil the Potatoes:
Add the chopped potatoes to a large pot. Fill the pot with water until it sits about 1 inch above the potatoes. Add 1-2 pinches of salt and stir. Place the pot on the stovetop over medium-high heat. - Cook the Potatoes:
Bring the water to a gentle boil. Boil the potatoes for 10-15 minutes, or until they can be easily pierced with a fork but do not fall apart. Once cooked, reserve 1 cup of the potato cooking water and set it aside in a small bowl. - Sauté the Onion:
While the potatoes are boiling, heat a Dutch oven or large pot over medium heat. Add the butter and allow it to melt, swirling it around the pot to coat the bottom evenly. Once the butter has melted, add the chopped onion. - Cook the Onion:
Sauté the onion in the melted butter, stirring occasionally until the onion softens. Be careful not to burn the butter or onion. Once softened, remove the pot from the heat. - Combine Ingredients:
Drain the boiled potatoes through a colander, then set them aside. Add the boiled potatoes, room-temperature milk, 1 teaspoon of salt, and freshly ground black pepper to the pot with the sautéed onions. Stir to incorporate all the ingredients. - Simmer the Soup:
Return the pot to the stovetop over medium heat. Bring the mixture to a gentle simmer, being careful not to boil the milk (you should only see small bubbles forming around the edge of the pot). Let the soup simmer gently for about 10 minutes. - Mash or Blend the Potatoes:
After 10 minutes of simmering, remove the pot from the heat. Use a potato masher or an immersion blender to mash or purée approximately half of the potatoes. This will give the soup a creamy texture while leaving some potato chunks for a rustic feel. - Adjust Consistency:
If you prefer a thinner soup, stir in the reserved potato cooking water until you reach your desired consistency. Taste and adjust the seasoning with additional salt and pepper, as needed. - Serve:
Ladle the soup into bowls and serve hot. Garnish with additional pepper or fresh herbs, if desired.
- Prep Time: 10mins
- Cook Time: 25mins