Just a handful of simple ingredients creates a flavorful, creamy Old Fashioned Potato Soup. It’s thick and hearty, and the bacon garnish adds some crunch!
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 (just like my Cheesy Mashed Potatoes)!
The soup is a simple mixture of potatoes, celery, and onion, cooked and blended until smooth along with some milk. A hefty sprinkle of bacon goes on top, adding flavor and crunch.
For such a simple recipe, it has a deep savory flavor that seems to exceed its ingredients.
I love this soup for a chilly day. It reheats beautifully, too!
If you love soup, don’t miss my Cream of Corn Soup. It’s SO velvety and smooth!
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Top tips
- I used russet potatoes, but Yukon Gold potatoes would work, too.
- If you don’t have a blender, you can push the soup through a mesh sieve/colander (most recipes that I found call for the colander method).
- Don’t skimp on the bacon! Each bowl is topped with the equivalent of a whole slice, but don’t let me stop you from adding more.
Ingredients
- You’ll need 4 medium-sized russet potatoes (about 2 pounds total).
- The potatoes cook with celery and onion for lots of flavor.
- The combination of blending the soup + adding milk makes it extra creamy.
- Salt and pepper season the soup.
- Lots of crumbled bacon goes on top!
How to make old fashioned potato soup
Start by peeling the potatoes and cutting them into 1–2 inch pieces. Place in a large saucepan, along with the chopped onion and celery.
Pour in 2 cups water (it may not cover the veggies completely), then bring the water to a boil, cover, and cook for 20–25 minutes. The potatoes should be fork tender.
While the potatoes are cooking, cook the bacon. Since we’ll need 8 slices here, I like using the sheet pan method: lay bacon on a wire rack on a sheet pan, and bake for 20–25 minutes at 400°F.
If you don’t have a wire rack, just place the bacon right on the sheet pan.
When the potatoes are tender, transfer the mixture to a blender. Leave a vent for steam to escape, and blend on high until smooth.
If you don’t have a blender, you can push the mixture through a mesh sieve/colander—many of the old recipes that I found call for this technique instead!
Add the blended mixture back to the saucepan, and stir in the milk, salt, and pepper. Heat over medium heat until warm.
Crumble the cooked bacon. Ladle the old fashioned potato soup into bowls, then top with the crumbled bacon and chopped parsley.
Can I make potato soup ahead of time?
Potato Soup is a great make-ahead dish! Let the soup cool and refrigerate in a covered container. You can also cook and crumble the bacon, and store it in the refrigerator.
When you’re ready to serve the soup, you can either reheat it in the microwave or in a saucepan on the stovetop.
Variations
Make this soup your own with these ideas!
- Make a “loaded” potato soup by adding shredded cheese and chopped green onions to the top.
- Replace the chopped parsley with chopped chives.
- 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.
Frequently Asked Questions
You can easily freeze potato soup. Transfer it to a freezer-safe container or resealable freezer bag, and freeze for up to 3 months.
For a silky, creamy soup, I recommend peeling the potatoes.
Reheat the soup either in the microwave, or on the stovetop in a saucepan until warmed through.
More old fashioned soup recipes
Here are a few favorites!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Easy Old Fashioned Potato Soup
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 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.
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