Old-Fashioned Potato Soup
A timeless comfort dish, perfect for chilly days, made with simple ingredients that warm both the body and soul.
Ingredients
For the soup base
- 3.5 pounds potatoes, peeled and diced Starchy potatoes like Russets work best for a creamier texture.
- 6 cups whole milk Can substitute with low-fat milk, but texture may change.
- 1 medium onion, diced Adds rich flavor to the soup.
- 1.5 teaspoons salt Adjust according to taste.
- Ground black pepper to taste For seasoning.
- 3 tablespoons butter For sautéing the onions.
- Water with a few pinches of salt (for boiling potatoes) To cover the potatoes during boiling.
Instructions
Cooking Potatoes
- Start by dicing the potatoes and placing them in a pot with salted water, ensuring the water covers the potatoes by about an inch.
- Bring to a boil over high heat for 10-15 minutes until they are fork-tender but not falling apart.
- Drain the potatoes, saving one cup of the cooking water.
Sauté Onions
- In a Dutch oven, melt the butter over medium heat.
- Add the diced onions and sauté until they turn golden brown and become translucent.
Combine Ingredients
- Add the cooked potatoes to the onion and butter mixture.
- Pour in the milk and season with salt and ground black pepper.
- Gently bring the mixture to a low simmer, stirring occasionally for about 10 minutes.
Mash and Adjust Flavor
- Use a potato masher to mash about half of the potatoes in the soup, leaving some chunks for texture.
- For a smoother soup, use an immersion blender. Add reserved cooking water to achieve desired thickness.
- Taste and adjust seasoning with more salt and pepper if needed.
Serving
- Serve hot in bowls, perfect with crusty bread or crisp crackers on the side.
Notes
Consider garnishing with chopped chives or parsley. You can customize this recipe by adding other vegetables like carrots or celery.