Hey there, it’s Callie! Today, I’m going to guide you through making an old-fashioned potato soup that’ll have your family asking for seconds. It’s one of those recipes with a rich, comforting vibe, perfect for when you need a big bowl of warmth. Before I dive into how this simple dish became a staple in my household, why not check out this creamy comfort potato soup? It’s a delightful variation that you might just fall in love with too!
Why you’ll love this recipe
Thisold-fashioned potato soupis a true classic. You’ll love it because it’s:
- Simple and quick: Ready in just 45 minutes, it’s perfect for hectic weeknights.
- Comforting and rich: Offers a hearty base with a velvety texture.
- Customizable: Easy to adjust with your favorite herbs or spices.
- Budget-friendly: Uses staple pantry ingredients that won’t break the bank.
Above all, it’s a dish that brings back memories of cozy family dinners and heartwarming stories.
Ingredients
- ¼ cup butter
- 1 large onion, chopped
- 6 potatoes, peeled and diced
- 2 carrots, diced
- 3 cups water
- 2 tablespoons chicken bouillon powder
- Ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon dried parsley
- ¼ teaspoon dried thyme
Step-by-step instructions
Preparing the base
First, gather all your ingredients. Melt the butter in a saucepan over medium heat. Stir in the onion, and cook until it’s softened and translucent, about 5 minutes.
Cooking the vegetables
While the onions are cooking, place your diced potatoes, carrots, water, and chicken bouillon into another pot. Bring this mixture to a boil and cook until the vegetables are tender, approximately 10 minutes. Be cautious not to overcook them—you’re looking for a firm yet tender texture.
Creating the soup
Once your onions are ready, sprinkle in the flour, stirring constantly to form a paste. Let this cook for about 2 minutes. Gradually add the milk, continuously stirring to ensure it’s well combined. Cook over low heat, stirring constantly until heated through.
Incorporating the flavors
Finally, blend in the potato and carrot mixture. Stir in the parsley and thyme, ensuring everything is heated through. Serve hot. Nothing beats the aroma of this soup wafting through the house—except maybe the taste!
Recipe tips & variations
- Add some heat: Toss in a pinch of cayenne pepper for a bit of warmth.
- Cheesy delight: Stir in some shredded cheddar for a creamy boost.
- Herbal twist: Fresh herbs like basil or rosemary can add a delightful freshness.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to reheat, gently warm the soup on the stove over low heat, stirring occasionally. You might need to add a splash of milk if the soup’s too thick.
FAQs
Q: Can I freeze this potato soup?
A: Yes, you can freeze the soup! Simply let it cool entirely, then store in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What can I use to thicken the soup if it’s too runny?
A: A slurry of cornstarch and water (1:1 ratio) mixed in can thicken up your soup to your desired consistency.
Q: Is it okay to use vegetable bouillon instead of chicken?
A: Definitely! Vegetable bouillon works just as well and is perfect if you’re catering to vegetarians.
Q: How can you make this soup dairy-free?
A: Substitute the butter with olive oil and the milk with almond or oat milk.
Recipes you may like
I hope this warm bowl of deliciousness brings a smile to your face as it does in my home! Don’t forget to let me know how it goes in the comments below or share your own twists to this classic recipe. Enjoy!
Print
Old-Fashioned Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and rich old-fashioned potato soup recipe that’s perfect for family dinners.
Ingredients
- 1/4 cup butter
- 1 large onion, chopped
- 6 potatoes, peeled and diced
- 2 carrots, diced
- 3 cups water
- 2 tablespoons chicken bouillon powder
- Ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon dried parsley
- 1/4 teaspoon dried thyme
Instructions
- Gather all your ingredients. Melt the butter in a saucepan over medium heat. Stir in the onion, and cook until it’s softened and translucent, about 5 minutes.
- While the onions are cooking, place your diced potatoes, carrots, water, and chicken bouillon into another pot. Bring this mixture to a boil and cook until the vegetables are tender, approximately 10 minutes. Be cautious not to overcook them—you’re looking for a firm yet tender texture.
- Once your onions are ready, sprinkle in the flour, stirring constantly to form a paste. Let this cook for about 2 minutes. Gradually add the milk, continuously stirring to ensure it’s well combined. Cook over low heat, stirring constantly until heated through.
- Finally, blend in the potato and carrot mixture. Stir in the parsley and thyme, ensuring everything is heated through. Serve hot.
Notes
- Add some heat: Toss in a pinch of cayenne pepper for a bit of warmth.
- Cheesy delight: Stir in some shredded cheddar for a creamy boost.
- Herbal twist: Fresh herbs like basil or rosemary can add a delightful freshness.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Let it cool, then store in airtight, freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 8
- Cholesterol: 30