Old Fashioned Potato Soup

Cozy up with a bowl of hearty, old-fashioned potato soup—a timeless comfort food classic that’s as satisfying as it is simple to make. This creamy, velvety soup features tender chunks of Russet potatoes, aromatic sautéed vegetables, and a rich milk-and-broth base, all thickened with a buttery roux for that perfect silky texture. Ready in under an hour, this family-friendly recipe offers flexibility with its optional toppings, like crispy bacon, shredded cheddar cheese, and fresh parsley, making it a customizable treat for everyone at the table. Pair it with a slice of crusty bread for the ultimate warming meal. Perfect for chilly days or when you need a little nostalgia in your kitchen, this easy homemade potato soup checks all the boxes for flavor, simplicity, and crowd-pleasing appeal.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 1 medium Yellow onion
• 2 stalks Celery
• 1 medium Carrot
• 4 tablespoons Butter
• 3 tablespoons All-purpose flour
• 4 cups Chicken or vegetable broth
• 2 cups Milk
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (optional)
• 0.5 cups Shredded cheddar cheese (optional)
• 0.5 cups Cooked bacon crumbles (optional)

Directions

Step 1

Peel and dice the potatoes into small, evenly sized cubes. Set them aside in a bowl of water to prevent discoloration.

Step 2

Finely chop the onion, celery, and carrot. The smaller the pieces, the faster they will cook and blend into the soup.

Step 3

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions, celery, and carrot to the pot and sauté for 5–7 minutes, or until softened and fragrant.

Step 4

Sprinkle the flour over the sautéed vegetables and stir continuously for 1–2 minutes to form a roux. This will help thicken the soup later.

Step 5

Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil.

Step 6

Add the diced potatoes to the pot. Reduce the heat to medium-low and let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender.

Step 7

Using a potato masher or an immersion blender, slightly mash or blend some of the cooked potatoes in the pot. This will thicken the soup while still leaving chunks for texture.

Step 8

Stir in the milk, salt, and black pepper. Let the soup heat through for another 5 minutes, but do not allow it to boil after adding the milk.

Step 9

Taste the soup and adjust seasoning as needed. For added flavor, sprinkle in fresh parsley if using.

Step 10

Serve the soup warm, garnished with shredded cheddar cheese, cooked bacon crumbles, and additional parsley if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	3110.8 grams (3110.8g)

Amount per serving	% Daily Value*
Calories	2894

Total Fat 130.60g	167%
Saturated Fat 62.00g	310%
Polyunsaturated Fat 1.80g
Cholesterol 325mg	108%
Sodium 8924mg	388%
Total Carbohydrate 327.70g	119%
Dietary Fiber 25.80g	92%
Total Sugars 47.20g
Protein 120.30g	241%

Vitamin D 236IU	1179%
Calcium 1304mg	100%
Iron 18mg	101%
Potassium 8642mg	184%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 16.2%

Carbs: 44.2%