Old Fashioned Potato Soup
With just a few simple ingredients, this Old Fashioned Potato Soup turns out creamy, hearty, and satisfying. Don’t miss the bacon garnish for a little crunch!
Kate’s Recipe Rundown
I’ve found several variations of this Old Fashioned Potato Soup in cookbooks from the 1950s, 1960s, and 1970s. It’s been around for decades, and for good reason: it’s easy to make, and it’s good old fashioned comfort food.
For such a simple recipe, it has a deep savory flavor that seems to exceed its ingredients. You’ll just need potatoes, celery, onion, and milk, plus salt and pepper. The bacon garnish is optional but I highly recommend it.
I love this soup for a chilly day. It reheats beautifully, too!
Enjoy! Kate
Jump to:
Ingredients
- You’ll need 4 medium-sized russet potatoes (about 2 pounds total). Yukon Gold potatoes work too.
- The potatoes cook with celery and onion for lots of flavor.
- The combination of blending the soup + adding milk makes it extra creamy.
- Don’t skimp on the bacon!
How to Make Old Fashioned Potato Soup
- Place the chopped potatoes in a large saucepan, along with the chopped onion and celery. Add 2 cups of water, bring to a boil, then cover and cook at a simmer for 20–25 minutes, or until the potatoes are tender.
- While the soup is cooking, crisp the bacon in the oven or on the stovetop.
- Transfer the potato mixture to a blender (leave a hole for the steam to vent through), and blend until smooth. Then stir in the milk, salt, and pepper.
- Ladle into bowls and garnish with bacon and parsley.
Variations
Make this soup your own with these ideas!
- Replace the chopped parsley with chopped chives.
- Make a “loaded” potato soup by adding shredded cheese and chopped green onions to the top.
- Add a dollop of sour cream to the top.
- Make a chunky potato soup by cutting the potatoes into small (½ inch) cubes before cooking. Then, purée only half of the soup and leave the rest chunky.
More Old Fashioned Soups and Stews
Here are a few favorites!
- Cream of Corn Soup
- Homemade Cream of Mushroom Soup
- Crockpot Cheeseburger Soup
- Lemon Lentil Soup
- Beef Stew with Onion Soup Mix
📖 Recipe
Easy Old Fashioned Potato Soup
This creamy potato soup recipe is pure comfort food!
Ingredients
- 4 medium potatoes, peeled and cut into 1-inch pieces (about 2 lbs)
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 cups water
- 2–3 teaspoons salt
- ¼ teaspoon pepper
- 1½ cups milk
- 8 slices bacon
- For garnish: fresh chopped parsley
Instructions
- Place potatoes, onion, celery, water, 2 teaspoons salt, and pepper in a large saucepan over medium heat. Bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes.
- Meanwhile, cook the bacon in a skillet or in the oven (400° for 20–25 minutes) until crisp. Drain and crumble.
- After the potato mixture has cooked for for 25 minutes, transfer the mixture (including the water) to a blender and blend until smooth. Take care to leave a vent in the top of the blender when blending so the steam can escape. Alternatively, you can push the mixture through a coarse sieve.
- Transfer the mixture back to the saucepan, and add the milk. Heat until warm. Taste and add additional salt as necessary.
- Ladle the soup into bowls and garnish with bacon and parsley.
Notes
Make ahead: prepare the soup as directed and refrigerate until you’re ready to eat it. You can also cook and crumble the bacon, and store it in the refrigerator, too.
The soup can be frozen for up to 3 months.
Make it a “loaded” potato soup by adding shredded cheese, green onions or chives, and sour cream to the top.
Nutrition
Calories: 286kcalCarbohydrates: 32gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 27mgSodium: 1006mgPotassium: 812mgFiber: 2gSugar: 5gVitamin A: 118IUVitamin C: 10mgCalcium: 104mgIron: 1mg
Did You Make This Recipe?Please leave a star rating and comment!
Comments
No Comments