Old-Fashioned Potato Soup is the kind of dish that feels like a warm hug on a chilly day. It’s creamy and comforting, full of tender potatoes, a little onion for flavor, and often a touch of bacon or cheese to make it extra special. This soup has a simple, classic taste that feels familiar and just right.
I love making this soup when I want something cozy and straightforward. There’s something so satisfying about how the potatoes cook down to create that creamy texture without needing cream—just a little patience and good ingredients. I usually add crumbled bacon on top because it adds a nice crunch and smoky flavor that everyone seems to enjoy.
Serving this soup with a slice of crusty bread or some warm crackers makes it feel like a complete meal. It’s one of those dishes that reminds me of family dinners and quiet weekends at home. If you’re looking for a soothing and easy soup that tastes like home, this old-fashioned potato soup is a great choice.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for creamy texture as they break down nicely. Yukon Gold works well too for a bit more firmness. Avoid waxy potatoes if you want a smoother soup.
Broth: Chicken broth adds depth, but vegetable broth is a good vegetarian swap. Homemade broth or low-sodium store-bought options work best to control saltiness.
Milk: Whole milk gives the best creaminess without heaviness. You can use half-and-half or cream for richer soup, or a plant-based milk like oat milk if dairy-free, but use unsweetened.
Bacon: Bacon adds smoky flavor and crunch. For a vegetarian version, omit bacon or add smoked paprika for that smoky hint. Turkey bacon is a leaner alternative.
How Do You Get the Perfect Creamy Soup Texture?
The trick to creamy potato soup without heavy cream is partly mashing the potatoes while keeping some chunks. Here’s how:
- Cook potatoes tender in broth, then mash gently with a potato masher or carefully pulse with an immersion blender.
- Don’t finish blending completely—leaving pieces gives nice texture.
- Add the butter, flour roux, and milk slowly, stirring constantly, so the soup thickens evenly without lumps.
- Heat gently to avoid curdling the milk; don’t boil once milk is added.
This method creates a smooth yet hearty soup that feels rich and comforting.
Equipment You’ll Need
- Large pot – perfect for cooking potatoes and simmering the soup evenly.
- Medium saucepan – great for making the roux and milk mixture smoothly.
- Potato masher or immersion blender – helps you mash potatoes just right for a creamy texture.
- Wooden spoon or heatproof spatula – ideal for stirring without scratching your pans.
- Measuring cups and spoons – to keep ingredient amounts accurate and your soup balanced.
Flavor Variations & Add-Ins
- Add shredded cheddar cheese for extra creaminess and a cheesy twist.
- Swap bacon with smoked sausage slices to change the smoky flavor profile.
- Mix in sautéed leeks or celery with the onions for more depth and veggie flavor.
- Stir in chopped fresh herbs like thyme or rosemary to brighten up the soup.
How to Make Old-Fashioned Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 medium potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1 medium onion, finely chopped
- 3 cups milk (whole milk recommended)
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 6 slices bacon, cooked and crumbled
- Salt and pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
Time Needed
This recipe takes about 40 minutes total. You’ll spend around 10-15 minutes prepping and cooking the potatoes until tender, then about 15-20 minutes making the roux and combining everything. It’s a quick and comforting soup you can easily have ready for a cozy meal.
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the diced potatoes and chicken broth in a large pot. Bring it to a boil over medium-high heat, then lower the heat and let it simmer. Cook until the potatoes are tender when poked with a fork, about 10-15 minutes.
2. Make the Onion Roux:
While the potatoes cook, melt the butter in a separate saucepan over medium heat. Add the finely chopped onions and sauté until they become soft and translucent, about 5-7 minutes. Stir in the flour and cook for another two minutes, stirring constantly, to form a roux.
3. Add the Milk and Thicken:
Gradually whisk the milk into the roux, making sure no lumps form. Continue to cook and stir until the mixture thickens slightly, about 5 minutes.
4. Mash Potatoes and Combine:
Once the potatoes are tender, gently mash them right in the pot using a potato masher or an immersion blender. Keep some chunks for texture—this creates the creamy but hearty feel of the soup.
Pour the milk mixture into the pot with the potatoes and stir everything together well. Warm the soup through without bringing it to a boil.
5. Season and Serve:
Add salt and pepper to taste. Serve the hot soup garnished with crumbled bacon and chopped fresh chives or parsley. It’s perfect with a slice of crusty bread!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes—just thaw them fully before cooking to ensure they soften evenly. Adjust the simmering time as needed since frozen potatoes may cook faster than fresh.
How Can I Make This Soup Dairy-Free?
Replace the milk with unsweetened plant-based milk like almond or oat milk, and use olive oil or dairy-free margarine instead of butter. Keep in mind the flavor and creaminess may be slightly different but still delicious!
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to 2 days ahead and store it in the fridge. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of broth or milk when reheating.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
