Why Make This Recipe
Old-Fashioned Potato Soup takes us back to simpler times. It’s a dish that warms the soul and fills the belly, reminding us of home-cooked meals shared with family and friends. This soup is not only rich in flavor but also easy to make, so you can enjoy a cozy bowl without much hassle. With just a handful of ingredients, you can create a dish that is comforting and satisfying.
How to Make Old-Fashioned Potato Soup
Making Old-Fashioned Potato Soup is straightforward and enjoyable. Start by gathering all your ingredients. You’ll need butter, onion, potatoes, carrots, water, chicken bouillon powder, black pepper, flour, milk, dried parsley, and dried thyme.
First, melt the butter in a saucepan over medium heat. Stir in the chopped onion and cook it until it softens and becomes translucent, which takes about five minutes.
In the meantime, take another pot and place the diced potatoes, carrots, water, and chicken bouillon together. Bring it to a boil and cook until the vegetables are tender, which should take around ten minutes. Be careful not to overcook them! Season this mixture with some ground black pepper to taste.
Next, add flour to your cooked onions to create a paste. Stir this mixture constantly for about two minutes to cook the flour a bit. Then, gradually pour in the milk while continuing to stir. Cook this over low heat until it’s warmed through, making sure to keep stirring.
Once the milk mixture is ready, add the potato and carrot mixture to it. Stir in the dried parsley and thyme, and heat everything until it’s hot. Your delicious Old-Fashioned Potato Soup is now ready to be served!
How to Serve Old-Fashioned Potato Soup
Serve Old-Fashioned Potato Soup hot, right from the pot. You can garnish it with fresh parsley or a sprinkle of black pepper for an extra touch. Consider pairing it with crusty bread or a light salad for a complete meal.
How to Store Old-Fashioned Potato Soup
If you have leftovers, let the soup cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to three days. You can also freeze the soup for longer storage, but it’s best to consume it within two months for the best quality. To reheat, simply warm it on the stove over low heat, stirring occasionally, until heated through.
Tips to Make Old-Fashioned Potato Soup
- Use fresh ingredients for the best flavor.
- Don’t rush the cooking time for the onions; they should be nicely softened.
- Adjust the thickness of your soup by adding more or less flour, depending on your preference.
- If you want a creamier soup, you can substitute part of the milk with heavy cream.
- For added flavor, consider adding cooked bacon bits or ham pieces.
- Stay stirring the milk mixture to avoid lumps from the flour.
- Feel free to add other vegetables like celery or bell peppers if desired.
Variation
You can switch up the flavors by adding different herbs and spices. Try including chives, dill, or even a splash of hot sauce for a bit of a kick. You can also make it a loaded potato soup by including cheese, sour cream, and green onions when serving.
FAQs
- Can I make Old-Fashioned Potato Soup ahead of time? Yes, it stores well in the fridge or freezer.
- How can I thicken my potato soup? You can add more flour or use a cornstarch slurry to thicken it.
- Is it necessary to peel the potatoes? Not at all! If you like, you can leave the skins on for extra texture and nutrients.
- Can I use vegetable broth instead of chicken bouillon? Yes, vegetable broth is a great substitute for a vegetarian version.
- What type of potatoes work best? Russet or Yukon Gold potatoes work very well for this recipe.
- Can I make this soup vegan? Absolutely! Substitute the butter with vegetable oil and the milk with a non-dairy alternative like almond or oat milk.
- How long can I keep the soup in the fridge? It is best enjoyed within three days for optimal taste and freshness.
- Can I add meat to this soup? Yes, adding shredded chicken or cooked bacon can enhance the flavor significantly.
Old-Fashioned Potato Soup
Ingredients
Method
- Melt the butter in a saucepan over medium heat.
- Stir in the chopped onion and cook until it softens and becomes translucent, about five minutes.
- In another pot, place the diced potatoes, carrots, water, and chicken bouillon. Bring to a boil and cook until the vegetables are tender, around ten minutes. Season with black pepper to taste.
- Add flour to the cooked onions to create a paste. Stir constantly for about two minutes.
- Gradually pour in the milk while stirring, cooking over low heat until warmed through.
- Add the potato and carrot mixture to the milk mixture, stirring in dried parsley and thyme. Heat until hot.