Best 5 Old Fashioned Potato Soup Recipes

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In the realm of classic comfort foods, few dishes can rival the timeless allure of Old-Fashioned Potato Soup. This hearty and flavorful soup is a culinary symphony of creamy potatoes, savory broth, and a medley of vegetables, offering a taste of nostalgia with every spoonful. From the traditional rendition to variations that incorporate unique ingredients and cooking techniques, this article presents a collection of delectable Old-Fashioned Potato Soup recipes that cater to diverse preferences. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you in crafting a steaming bowl of comforting goodness that will warm your soul on chilly evenings.

Here are our top 5 tried and tested recipes!

OLD-FASHIONED POTATO SOUP



Old-Fashioned Potato Soup image

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Provided by Cyd Lmbros

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
¼ teaspoon dried thyme

Steps:

  • Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  • Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g

OLD FASHIONED LOVAGE AND POTATO SOUP



Old Fashioned Lovage and Potato Soup image

A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only.

Provided by French Tart

Categories     Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 medium onion, peeled and finely chopped
1 tablespoon olive oil
1 kg potato, scrubbed and cubed
1/2 liter good vegetable stock (adjust to give preferred consistency) or 1/2 liter chicken stock (adjust to give preferred consistency)
1/2 liter milk
5 tablespoons chopped lovage (retain small amount for garnish)
salt & pepper

Steps:

  • In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
  • Add the stock and milk, simmering until the potatoes are nearly tender.
  • When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
  • Check the seasoning and add salt and pepper to taste.
  • Return to the saucepan and heat through gently - do NOT allow the soup to boil.
  • Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
  • This travels very well in a thermos flask for a warming picnic soup.

Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 79.3, Carbohydrate 52.5, Fiber 5.9, Sugar 3.1, Protein 9.5

MRS. P'S OLD-FASHIONED POTATO SOUP



Mrs. P's Old-Fashioned Potato Soup image

This is the potato soup recipe my grandma used to make: potatoes simmered in chicken broth with the addition of milk, rivels, and flour to add to the creaminess. I crave this simple recipe every winter! I have tweaked the recipe by adding extra vegetables occasionally, but this is the version I like best! Top with fresh scallions or chives and more freshly ground pepper.

Provided by Mrs. P

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 15

6 Yukon gold potatoes, unpeeled and diced small
1 onion, diced small
2 stalks celery, diced small
1 tablespoon salt
½ teaspoon dried thyme, crushed
3 cups low-sodium chicken broth
3 cups milk
2 tablespoons butter, or more to taste
½ cup frozen corn kernels
¼ teaspoon ground black pepper
1 cup all-purpose flour
½ teaspoon parsley
¼ teaspoon salt
1 dash ground black pepper
1 egg

Steps:

  • Combine potatoes, onion, celery, 1 tablespoon salt, and thyme in a saucepan. Cover with chicken broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds.
  • Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl. Crack egg into the bowl and combine with fingers or a fork to create very small dumplings or rivels. Add rivel mixture to the soup. Stir to combine.
  • Reduce heat to low and stir occasionally, until rivels are cooked and soup is thickened, about 10 minutes more.

Nutrition Facts : Calories 311.7 calories, Carbohydrate 49.2 g, Cholesterol 53 mg, Fat 7.8 g, Fiber 3.5 g, Protein 12.2 g, SaturatedFat 4.5 g, Sodium 1424.9 mg, Sugar 7.7 g

OLD FASHIONED POTATO SOUP



Old Fashioned Potato Soup image

This is from my mothers old Larkin Cook Book of 1915. As I said I will write it down as the book says.I remember this when i was a kid. Enjoy!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Other Soups

Time 1h15m

Number Of Ingredients 8

4 large potatoes, diced
2 small onions, diced
1 pinch salt
1 pinch pepper
1 pinch celery salt
1 slice bacon or butter
2 Tbsp flour
1 c milk

Steps:

  • 1. Take four good-sized potatoes, cut into dice; also two small onions finely chopped; add salt, pepper, celery salt, and a small piece of bacon or a little butter. Cover with a quart of water.Cook slowly for one hour. Blend two tablespoons flour with one cup of milk. Add to hot soup, stir until it comes to a boil. Cook for a few minutes. This is very good. Submitted by C. Croman, Marion, ohio.

THE GOLDEN LAMB INN'S OLD-FASHIONED POTATO SOUP



The Golden Lamb Inn's Old-Fashioned Potato Soup image

The Golden Lamb Inn is the oldest hotel in Ohio, having been established in the Warren County seat of Lebanon in 1803, which makes it more than two hundred years old. Many famous, well-known people have stayed at the Golden Lamb, including a dozen United States presidents, Charles Dickens, Mark Twain, Harriet Beecher Stowe, Daniel Webster, and Lord Stanley, who became one of England's Prime Ministers.

Provided by Molly53

Categories     < 60 Mins

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/4 cup butter
2 leeks, cleaned and sliced (about one cup)
1 onion, peeled and chopped
1 tablespoon all-purpose flour
4 cups chicken broth or 4 cups chicken stock
2 lbs potatoes, peeled and diced
2 cups milk
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme leaves

Steps:

  • Melt butter in stockpot over medium high heat.
  • Add leeks and onions; cook until translucent.
  • Stir in flour until well mixed.
  • Add broth or stock; bring to the boil, stirring constantly until slightly thickened.
  • Add potatoes and reduce heat to a simmer; cook 20 to 25 minutes or until potatoes are tender.
  • Add all remaining ingredients; cook until thoroughly heated.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your potato soup taste its best. Choose Yukon Gold or Russet potatoes, which are ideal for soups and stews. Use fresh vegetables and herbs, and high-quality broth and seasonings.
  • Don't overcook the potatoes: Overcooked potatoes will become mushy and lose their flavor. Cook them until they are just tender, about 15-20 minutes.
  • Use a good quality blender: A good quality blender will help you achieve a smooth and creamy soup. If you don't have a blender, you can use an immersion blender or mash the potatoes by hand.
  • Season to taste: Taste your soup throughout the cooking process and adjust the seasonings as needed. You may need to add more salt, pepper, garlic, or other seasonings to taste.
  • Garnish your soup: Before serving, garnish your soup with fresh herbs, grated cheese, or crispy bacon. This will add a pop of color and flavor to your soup.

Conclusion:

This old-fashioned potato soup is a classic comfort food that is easy to make and loved by people of all ages. With its creamy texture, hearty flavor, and simple ingredients, this soup is sure to become a favorite in your home. So next time you're looking for a quick and easy meal that the whole family will enjoy, give this old-fashioned potato soup a try. You won't be disappointed!

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