Description
The simplicity of this Old-Fashioned Potato Soup showcases how a few humble ingredients can create a dish packed with flavor and comfort. This recipe is a timeless classic, blending creamy potatoes with the savory warmth of onions and butter for a satisfying bowl. Perfect for chilly evenings, this soup brings a touch of nostalgia with every spoonful. It’s a flexible recipe that can be easily customized with add-ins like cheese or bacon but is equally delicious served just as it is. Pair it with fresh bread for a cozy, comforting meal the whole family will love.
Ingredients
Units
Scale
- 3 1/2 pounds potatoes, peeled and diced
- Water (enough to cover the potatoes) with a few pinches of salt
- 3 tablespoons butter
- 1 medium onion, diced
- 6 cups whole milk (or preferred milk)
- 1 1/2 teaspoons salt (adjust to taste)
- Ground black pepper to taste
Instructions
- Place potatoes in a large pot and cover with water, adding a few pinches of salt. Bring to a gentle boil and cook until fork-tender but not falling apart, about 10-15 minutes. Drain the potatoes, reserving a cup of cooking liquid.
- In a Dutch oven or large soup pot, heat butter over medium heat. Add diced onions and sauté until soft and golden around the edges.
- Add the drained potatoes to the pot with the cooked onions. Pour in the milk, season with salt and pepper, and gently bring the mixture to a simmer. Avoid boiling to prevent curdling.
- Simmer gently for 10 minutes. Mash about half of the potatoes with a potato masher or use an immersion blender to create a creamy texture while leaving chunks intact. Add reserved cooking liquid if a thinner consistency is desired.
- Taste and adjust salt and pepper as needed. Serve hot with a sprinkle of ground black pepper on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes