Description
This Old Fashioned Potato Soup is a comforting and creamy classic, made with tender russet potatoes, sautéed onions, and garlic, enriched with butter and cream, then topped with cheddar, bacon, and green onions for a satisfying meal perfect for chilly days.
Ingredients
Scale
Soup Base
- 4 cups peeled and diced russet potatoes (about 4 medium)
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed or dried thyme (optional)
Optional Ingredients
- 1/2 cup heavy cream (optional, for extra richness)
Toppings
- Chopped green onions
- Shredded cheddar cheese
- Crumbled bacon
Instructions
- Saute Aromatics: In a large pot over medium heat, melt the unsalted butter. Add the chopped yellow onion and cook until it becomes soft and translucent, about 5 minutes. Then stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Create Roux: Sprinkle the all-purpose flour over the softened onions and garlic. Whisk continuously to combine and cook the flour for about 2 minutes. This forms the roux, which will thicken the soup.
- Add Liquids: Gradually pour in the whole milk and chicken broth while whisking constantly to prevent lumps. Continue stirring until the mixture is smooth and begins to thicken.
- Cook Potatoes: Add the diced russet potatoes to the pot along with salt, black pepper, and the optional celery seed or dried thyme. Bring the soup to a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Thicken Soup: Once the potatoes are tender, use a potato masher or the back of a spoon to mash some of the potatoes directly in the pot to create a thicker, creamier texture. Stir in the optional heavy cream for extra richness and heat through for another 3-5 minutes.
- Serve: Ladle the soup into bowls and top with chopped green onions, shredded cheddar cheese, and crumbled bacon as desired. Serve warm and enjoy this hearty, comforting meal.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the bacon topping.
- You can use low-fat milk or half-and-half if you prefer a lighter soup, though it will be less creamy.
- Use a potato masher for a chunkier texture or blend part of the soup for a smoother consistency.
- Celery seed adds a subtle earthy flavor, while dried thyme offers herbal notes; both are optional based on your taste.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: potato soup, classic potato soup, creamy potato soup, old fashioned soup, comfort food, easy potato soup, homemade soup
