Old-Fashioned Potato Soup
A comforting and hearty potato soup made with simple ingredients, perfect for chilly days.
Ingredients
Main Ingredients
- 3.5 pounds 3.5 pounds potatoes, peeled and diced Choose starchy potatoes like Russets for a creamier texture.
- 6 cups 6 cups whole milk Low-fat milk can be used, but the soup may not be as creamy.
- 1 medium 1 medium onion, diced Onions add a rich flavor.
- 1.5 teaspoons 1.5 teaspoons salt Adjust based on taste.
- to taste Ground black pepper to taste For seasoning.
- 3 tablespoons 3 tablespoons butter For sautéing onions.
- Water with a few pinches of salt (for boiling potatoes) Ensure water covers the potatoes by about an inch.
Instructions
Preparation
- Dice the potatoes and place them in a pot with salted water. Bring to a boil over high heat for 10-15 minutes until fork-tender.
- Drain the potatoes, saving one cup of the cooking water.
Cooking
- In a Dutch oven, melt the butter over medium heat. Add diced onions and sauté until golden brown.
- Add the cooked potatoes to the onion and butter mixture. Pour in the milk and season with salt and pepper.
- Gently bring to a low simmer, stirring occasionally for about 10 minutes.
- Use a potato masher to mash half of the potatoes for texture. For a smoother soup, use an immersion blender and add the reserved cooking water to adjust thickness.
- Taste and adjust seasoning before serving.
Notes
Serve hot with crusty bread or crackers. Optionally garnish with chopped chives or parsley. If you have leftovers, cool down before storing in an airtight container for up to three days. You can also freeze for about 2-3 months, although the texture may change upon reheating.