This post may contain affiliate links. Please read my disclosure policy.
When I was a child my Mom used to make this potato soup. The memory of how delicious it is has stuck with me for a life-time. A variety of interpretations of this recipe have been spotted in some restaurants. It is straightforward and can be adapted to include broccoli or cauliflower.
Potato soups are one of the most comforting and delicious meals that you can make during the colder winter months. Not only are they easy to make, they are also incredibly filling, warm, and nourishing! You can add lots of different ingredients to your potato soup such as onions, carrots, celery, garlic, cheese, bacon bits or even diced jalapeños for a bit of a kick. To top it all off you can garnish with freshly chopped parsley or chives. Potato soups are great for leftovers too – just reheat them and enjoy another delicious meal!
This recipe calls for chicken bouillon powder, but if you want a vegetarian version of the soup, replace the chicken bouillon with vegetable bouillon.Print
Old-Fashioned Potato Soup Recipe
- Yield: 6 servings 1x
Savor the comfort and warmth of a classic recipe with this Old-Fashioned Potato Soup. Made with simple and wholesome ingredients, this soup is easy to prepare and perfect for those chilly evenings. Indulge in its creamy and delicious flavor, and relish the memories of home-cooked meals.
- 1/3 cup butter
- 2 medium onions, chopped
- 6 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 3 cups water
- 2 tablespoons chicken bouillon powder
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 1/2 tablespoon dried parsley
- 1/4 teaspoon dried thyme
- salt and pepper to taste
- grated cheese and bacon bits (as a topper)
- In a medium sauce pan, melt butter over medium heat.
- Once the butter is melted, add in the onion and cook until caramelized. That’s a fancy way of saying the onion is soft and translucent (see through). This takes about 5 minutes on medium heat.
- In a soup pot, add the potatoes, carrots, water and chicken bouillon powder. Cook for about 10 minutes until the vegetables are tender. Season with salt and pepper to taste.
- Back to the onions in the medium sauce pan. Add the flour to the cooked onions and stir to make a paste. Cook for 2 minutes while stirring constantly.
- Slowly add milk to the onion paste while continuing to stir well. Continue cooking until well everything is well mixed and the milk is warm.
- Add onion and milk mixture to the soup pot that contains the potato, carrot and chicken bouillon mixture. Stir to mix everything well.
- Ladle into bowls and add grated cheese and/or bacon bits as a yummy topper.
If you want, you can substitute the 3 cups of water and 2 tablespoons of powdered chicken bouillon with liquid chicken bouillon or chicken broth.
You can make this a vegetarian soup if you replace the chicken bouillon or chicken broth with vegetable bouillon or vegetable broth.