Classic Old-Fashioned Potato Soup
Classic old-fashioned potato soup has tender chunks in a pale, lightly creamy milk broth. This stovetop version uses potatoes, milk, butter, salt, and pepper—no flour or blender. Mashing just a small portion of the potatoes gives the broth body while leaving plenty of pieces intact. Once the milk goes in, low heat keeps it steaming without bringing it to a full boil.
Makes 4 servings. Prep time: 10 minutes; cook time: about 20 minutes; total time: about 30 minutes.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into roughly 1/2-inch cubes (900g)
- 4 cups water, plus more if needed
- 1 teaspoon kosher salt, or to taste
- 3 cups whole milk (730g)
- 3 tablespoons unsalted butter (40g)
- 1/4 teaspoon ground black pepper, or to taste
How to Make Old-Fashioned Potato Soup
- Cut the potatoes: Peel and cut them into roughly 1/2-inch cubes. Keep the pieces similar in size so they finish cooking together.
- Simmer until tender: Put the potatoes, water, and salt in a 4- to 5-quart soup pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Partially cover and stir occasionally. Start checking after 10 minutes; the largest pieces should be easily pierced with a fork but still hold their shape. Half-inch cubes often take 10 to 15 minutes.
- Reserve the cooking water: Turn off the heat and scoop out about 1 cup of potato cooking water. Drain the potatoes and return them to the pot. Keep the reserved water for adjusting the soup later; do not add it all back.
- Warm the milk and butter: Add the milk and butter. Cook uncovered over low heat for about 4 to 6 minutes, stirring gently along the bottom of the pot, until the butter melts and the soup steams. Small bubbles at the edges are fine, but do not let the milk come to a full boil.
- Mash and season: Gently mash about 1 cup of potatoes against the side of the pot, leaving the rest in chunks. Stir in the pepper and taste for salt. If the broth is too thick, add reserved cooking water a few tablespoons at a time.
- Finish: Warm over low heat for another 1 to 2 minutes, stirring gently, until hot throughout. Ladle into bowls with the potato chunks visible.
How to Keep the Broth Creamy and Chunky
Partial mashing releases enough potato starch to give the milk broth light body. Stop once it looks creamy but still has plenty of distinct pieces. Vigorous mashing or blending, especially with starchier potatoes, can make the soup gluey. If it thickens as it stands, stir in a little reserved cooking water or milk.
Choosing Potatoes
Yukon Golds give this soup tender chunks that hold their shape. Russets also work, but they release more starch and make a thicker soup with softer pieces; mash them sparingly. With either variety, check the largest pieces with a fork rather than relying only on the clock.
Potato Soup Variations
- More savory: For an onion version, sauté 1/2 cup finely diced yellow onion in the butter until soft. Transfer the onion and butter to a bowl, cook and drain the potatoes as directed, then return them when adding the milk. Alternatively, replace up to 2 cups of the potato cooking water with vegetable broth and adjust the salt after cooking.
- Dairy-free: Substitute unsweetened non-dairy milk and plant-based butter. The flavor and texture will differ; warm the milk gently as directed.
Serving
Serve hot with a light scattering of black pepper. Bread or rolls can go on the side. For a loaded variation, offer bacon, cheddar, sour cream, or chives separately rather than adding them to the pot.
Storing and Reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat over low heat on the stovetop, stirring occasionally, or microwave until hot. Add a splash of milk or water if the soup has thickened, and avoid boiling it.
Freezing is not recommended if preserving the creamy texture matters. Dairy-based potato soup may turn grainy or separate after thawing.
More Soup Recipes
For another creamy soup, try Creamy Roasted Cauliflower Soup. Apple Cheddar Sweet Potato Soup offers a sweet-savory change, while High-Protein White Bean Soup with Mushrooms is a heartier bean-based option.
Nutrition
Approximate nutrition per serving, based on 1/4 of the recipe: 365 calories, 10g protein, 15g fat, and 47g carbohydrates. Approximate nutrition per 100g: 85 calories, 2g protein, 4g fat, and 11g carbohydrates. Values may vary with ingredient brands and the amount of cooking water added.
Equipment
- 4- to 5-quart soup pot
- Measuring cup
- Ladle
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into roughly 1/2-inch cubes (900g)
- 4 cups water, plus more if needed
- 1 teaspoon kosher salt, or to taste
- 3 cups whole milk (730g)
- 3 tablespoons unsalted butter (40g)
- 1/4 teaspoon ground black pepper, or to taste
Instructions
- Peel the potatoes and cut them into roughly 1/2-inch cubes.
- Add the potatoes, water, and salt to a 4- to 5-quart soup pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- Partially cover and simmer, stirring occasionally. Start checking after 10 minutes; cook until the largest pieces are easily pierced with a fork but still hold their shape, usually 10 to 15 minutes for 1/2-inch cubes.
- Turn off the heat and scoop out about 1 cup of the cooking water. Drain the potatoes and return them to the pot. Set the reserved water aside.
- Add the milk and butter. Cook uncovered over low heat for about 4 to 6 minutes, stirring gently along the bottom, until the butter melts and the soup steams. Do not let the milk come to a full boil.
- Gently mash about 1 cup of potatoes against the side of the pot, leaving the rest in chunks. Stir in the pepper and taste for salt.
- If the broth is too thick, add reserved cooking water a few tablespoons at a time. Warm over low heat for another 1 to 2 minutes, stirring gently, until hot throughout.
Tips
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Check the largest potato pieces with a fork rather than relying only on the cooking time.
- Mash only about 1 cup of potatoes to thicken the broth while keeping plenty of chunks.
- Avoid vigorous mashing or blending, which can make the soup gluey.
- Add reserved cooking water a few tablespoons at a time to adjust the thickness.
Variations
- Onion Potato Soup: Sauté 1/2 cup finely diced yellow onion in the butter until soft, then add it with the butter when adding the milk.
- Vegetable Broth Version: Replace up to 2 cups of the potato cooking water with vegetable broth, then adjust the salt after cooking.
- Dairy-Free Potato Soup: Use unsweetened non-dairy milk and plant-based butter, warming the milk gently as directed.