There are few meals as simple, satisfying, and deeply comforting as a bowl of Old-Fashioned Creamy Potato Soup. This is a timeless, no-fuss recipe that tastes just like the kind grandma used to make. It’s a hearty and delicious soup, loaded with tender potatoes and carrots in a perfectly seasoned, velvety-smooth broth. It’s a true one-pot wonder that is easy to make and guaranteed to warm you up from the inside out, making it the perfect meal for a chilly day.
Why This is the Ultimate Comfort Soup
This recipe is a beloved classic for so many reasons.
- Incredibly Creamy and Hearty: This is a substantial and satisfying soup that eats like a full meal, perfect for a cozy dinner.
- Simple, Pantry-Staple Ingredients: You likely have everything you need for this recipe—potatoes, carrots, onion, and milk—in your kitchen right now.
- A Quick and Easy One-Pot Meal: The entire soup comes together on the stovetop with minimal effort, making it perfect for a busy weeknight.
- A Family-Friendly Favorite: The mild, savory, and creamy flavor is a guaranteed hit with both kids and adults.
Your Simple Ingredient Checklist
This recipe relies on simple, wholesome ingredients for a truly authentic taste.
The Ingredient Lineup:
- ¼ cup of butter
- 1 large onion, chopped
- 6 medium potatoes, peeled and diced
- 2 carrots, diced
- 3 cups of water
- 2 tablespoons of chicken bouillon powder
- Ground black pepper to taste
- 3 tablespoons of all-purpose flour
- 3 cups of milk
- 1 tablespoon of dried parsley
- ¼ teaspoon of dried thyme
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Cook the Vegetables
- Sauté the Onion: In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, until it has softened.
- Boil the Potatoes and Carrots: While the onion is cooking, in a separate large pot, bring the diced potatoes, diced carrots, water, and chicken bouillon powder to a boil. Cook for about 10 minutes, or until the vegetables are tender. Season with black pepper.
Part 2: Create the Creamy Base
- Make the Roux: To the pot with the softened onions, add the all-purpose flour. Stir constantly and cook for about 2 minutes to create a paste (a “roux”).
- Add the Milk: Gradually whisk the milk into the roux, a little at a time, until the mixture is smooth and there are no lumps. Cook over low heat, stirring constantly, until the milk mixture has warmed through and thickened slightly.
Part 3: Combine and Serve
- Combine Everything: Carefully pour the creamy milk mixture into the pot with the cooked and drained potatoes and carrots.
- Add Herbs and Simmer: Stir in the dried parsley and dried thyme. Let the soup continue to heat through gently for a few more minutes until it is perfectly blended and creamy.
- Serve: Ladle the hot soup into bowls. Garnish with your favorite toppings and serve immediately.
Frequently Asked Questions (FAQ)
1. How can I make this soup even creamier? This soup is already wonderfully creamy, but if you want to take it to the next level, you can use an immersion blender to blend about one-third of the soup directly in the pot. This will create an even thicker and more velvety texture while still leaving plenty of nice chunks of potato and carrot.
2. What are the best toppings for this potato soup? Think of this soup like a blank canvas for your favorite baked potato toppings! It is absolutely delicious garnished with a sprinkle of shredded cheddar cheese, some crispy, crumbled bacon, and some fresh chopped chives or green onions.
3. Can I make this a vegetarian potato soup? Yes, easily! To make this recipe vegetarian, simply substitute the chicken bouillon powder and water with 4 cups of your favorite vegetable broth. If you want to make it vegan, you can use a plant-based butter and an unsweetened, unflavored plant-based milk (like oat or cashew milk) in place of the dairy.
4. How do I store and reheat leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to thin it back down to your desired consistency.
Old-Fashioned Creamy Potato Soup
Equipment
- Dutch oven or soup pot
- separate large pot
- Whisk
- Ladle
- bowls
Ingredients
- 0.25 cup butter
- 1 large onion, chopped
- 6 medium potatoes, peeled and diced
- 2 carrots, diced
- 3 cups water
- 2 tbsp chicken bouillon powder
- ground black pepper, to taste
- 3 tbsp all-purpose flour
- 3 cups milk
- 1 tbsp dried parsley
- 0.25 tsp dried thyme
Instructions
- In a large Dutch oven, melt butter over medium heat. Add chopped onion and sauté about 5 minutes until softened.
- In a separate pot, bring potatoes, carrots, water, and chicken bouillon powder to a boil. Cook for 10 minutes or until vegetables are tender. Season with pepper.
- Add flour to the softened onions and cook, stirring constantly, for 2 minutes to form a roux.
- Gradually whisk milk into the roux until smooth. Cook on low heat until thickened slightly.
- Pour the creamy milk mixture into the pot with the drained potatoes and carrots. Stir to combine.
- Stir in dried parsley and thyme. Simmer gently for a few minutes until flavors meld.
- Ladle hot soup into bowls. Garnish with toppings if desired and serve immediately.