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Old-Fashioned Potato Soup

"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."
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45 m servings 338 cals
Original recipe yields 6 servings


  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • Substitute vegetable stock for the chicken soup base for a vegetarian version.

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Read all reviews 255
  1. 309 Ratings

Most helpful positive review

Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit, though because having to wash two stockpots would have made it that much less c...

Most helpful critical review

This was disappointing. The potatoes stayed in firm chunks rather than becoming a thick soup, and the flavor was bland. If you want an excellent potato soup, try Absolutely Ultimate Potato Soup ...

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Most positive
Least positive

Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit, though because having to wash two stockpots would have made it that much less c...

Let me say that I was skeptical about the outcome of this recipe....I was wooried that it wasn't going to turn out right...It turned out fabulous!! My husband commented all throughout dinner ho...

Just made this soup and is very tasty...I substituted milk with Pet evaporated milk. I added Celery (leaves included), broccoli floweretes (as I love broccoli)and sauteed with the onions and I u...

WONDERFUL soup! I used new potatoes with mine. Thanks for the recipe!

This has become my little black dress of creamy soups and it's never failed me. It's a solid base that you can accessorize however you wish. The first time I made this I sauteed with olive oil...

Excellent soup! I didn't have enough milk, so, like another reviewer, I used a can of evaporated milk. I think that actually made it more creamy. I, too, sauted one celery stalk (with the lea...

TO MAKE THIS VEGAN you can sub some things. I cook the potatoes in salted water. Cook just onion on the stove with some canola oil. When onions are done add a few more Tbls of canola oil and ...

Excellent recipe! My family loves it. I recommend fresh parsley instead of dried. Also, I used 2.5 cups of milk instead of the 3 that the recipe called for and beef bouillon instead of chicke...

This is a great basic potato soup, I too, add a couple of stalks of celery tops and all chopped. for variety, instead of making the flour roux I cooked the onion (I use half and onion) and celer...