This Old Fashioned Potato Soup is a journey back to grandma’s kitchen where hearty food is made with common ingredients, and every bite tells a story.
Old Fashioned Potato Soup
This recipe for old fashioned potato soup takes me right back to my childhood. My mom often made this “milk and potatoes only” soup on Sunday nights. Eating potato soup after church is a tradition that all of my siblings remember.
I give my mom a lot of grace for what I remember of her kitchen, because I know she had a lot more hungry kids than budget. We kids still get a laugh over how she would multiply this soup for extra mouths by just adding water and milk.
4 Ingredient Potato Soup
There is one thing I do differently from my mom when it comes to making “her” potato soup. I like to add just a little bit of butter at the end. It boosts the flavor and adds a richness that can’t be beaten.
The inclusion of butter makes this recipe a 4 ingredient potato soup. To expand it to a 5 ingredient potato soup, it can also be made with either chicken broth or vegetable broth, which deepens the flavor nicely.
Old Fashioned Potato Soup Recipe
You’ll need the following ingredients to make this recipe:
- potatoes
- water
- whole milk
- salt and pepper
- butter (optional)
Place the chopped potatoes in a large pot and add enough water to cover them. Bring to a boil and then reduce to a simmer until they are fork tender, about 15 minutes.
Carefully drain the water and return the pot with the potatoes to the stove. Add the milk and set the heat to medium. Do not boil.
Bring the milk to steaming and barely simmering at the edges of the pan, for about 10 minutes. Add salt and pepper to taste. Add the butter and stir gently to melt. Remove from heat and serve warm.
This recipe can be made with Russets, yellow, or red potatoes. I typically use whichever variety I have on hand. My mom has always made her simple potato soup with Russets.
As written, this recipe makes a good size pot of soup. Feel free to reduce the recipe by half, if you don’t have as many people at your table.
The soup keeps well in the refrigerator for several days, and it’s a popular lunch for my kids. They like to load their bowls up with extra cheese and bacon bits, too.
Old-Fashioned Potato Soup
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Old Fashioned Potato Soup
Ingredients
- 5 pounds potatoes scrubbed, peeled, and chopped into 1-inch pieces
- water
- 6 cups whole milk
- 1½ teaspoons kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 2 tablespoons butter optional
Instructions
- Place the chopped potatoes in a large pot and add enough water to cover them. Bring to a boil and then reduce to a simmer until they are fork tender, about 15 minutes. Carefully drain the water and return the pot with the potatoes to the stove.
- Add the milk and set the heat to medium. Do not boil. Bring the milk to steaming and barely simmering at the edges of the pan, for about 10 minutes.
- Add salt and pepper to taste. Add the butter and stir gently to melt. Remove from heat and serve warm.
Notes
Nutrition
Patsy says
I usually cook my potatoes in chicken broth, that way I don’t have to drain them. I also use onions only because I love onions and I usually use my potato masher to break up some of the potatoes. and yes I use a lot of butter at the end
Mary Younkin says
Butter makes the difference, doesn’t it?
Joan Suitter says
Absolutely Wonderful/
Mary Younkin says
I’m so glad you like the soup, Joan!
Paula M Hutchinson says
When I was a kid my mom made this but she added celery. She did add some butter near the end. I have made this just like my mother did and everyone loved it.
Mary Younkin says
I like the idea of adding celery too, Paula. I’ll have to try that too.
Trish says
This is how my Grandma always made hers! Nobody could ever remember how she did it. The only difference was occasionally she would put in a few “drop biscuits” or “dumplins” to add a little extra. Thank you so much for sharing this recipe.
Mary Younkin says
I’ve made this soup with biscuits before, Trish! It’s a heavy combination, but it’s a delicious one. You’re welcome; happy cooking.
Beki says
I’ve cut the milk by half & used some heavy cream before & it tastes great. Butter is a must with me too!!
Mary Younkin says
Heavy cream and butter are classics in our kitchen, and for good reason. I’m glad you’ve been enjoying the potato soup.
Lin says
Same as my mother did also but she used a can of evaporated milk and a little flour to thicken. Then she added chopped hard boiled eggs when served. Good memory. Thank you. I loved eating with saltines.
Mary Younkin says
You are welcome, Lin! I’m happy you’ve been enjoying the potato soup.
Debra says
Exactly the way my mom made potato soup when I was a child! Don’t know how it was so delicious but it was. Thanks for the memories. What I wouldn’t give to taste some of her wonderful cooking!
Mary Younkin says
Always glad to keep a memory alive, Debra. Happy cooking!
Karen Young says
Can’t wait to make the potatoes soup and what ever I decided
Mary Younkin says
I hope you love the soup, Karen.
Carol says
My mom’s potato soup always had green and wax beans fresh from the garden.
Mary Younkin says
I’ve had some delicious soups with green and wax beans, Carol. Your mom’s recipe sounds like it was just as good. Happy cooking!