READY IN 40 mins

Old-Fashioned Potato Soup

Read Reviews (177)

"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." — Cyd Lmbros

Directions

In a large stock pot melt the butter add the onions and cook over medium heat until the onions are translucent.
While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper to taste.
Add the flour to the cooked onions to make a paste. 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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 05, 2005

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 how much he liked the soup....I took the advice of others and sauted some celery with the leaves along with the margarine and onions....and I diced up some baby carrots with my chopper to cook along with the potatoes....and I topped the soup with some crumbled bacon and cheese...just needed to add a bit of salt....WONDERFUL!!! Will be making again and again and again! Thanks for the recipe!

—IMCRABBY2U2

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Most Helpful Critical Review

Jul 31, 2009

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 if you're ready to go all out, or, for the more calorie conscious, Russian Mushroom and Potato Soup, both on this site.

—Basg

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207 Ratings

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Nov 18, 2004

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 used straight Chicken Broth in lieu of Chicken bouillon..I did not use Parsley and Thyme at all...Don't think its needed...I made homemade croutons seasoned with garlic/butter/and parsley..Topped the soup with chopped green onions, bacon bits, cheese, and croutons....It was very good and the family loved it...I didn't add flour to the onions/broccoli/and celery...I added flour last to the soup by mixing the flour with cold water real good, then added to soup. I mixed one Tablespoon of flour into soup at a time so as to reach the consistency of thickness I wanted because of using Pet evaporated milk as its thicker than milk. Will definitely make again...

—CHACHTWO

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Sep 14, 2007

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 comforting. Cooked the onion, as directed, then added the potatoes and carrots to the onion, sauteed for about 5 minutes on medium low heat, added vegetable broth, brought to a boil, and then simmered, covered, for about 15 minutes, till potatoes were tender. Added herbs and pepper, and 2 cups of milk. Whisked flour with the other cup of milk, and added it to the simmering soup. Cooked till thickened. Served bowls of grated cheese and crumbled bacon (for the meat eaters in the family) on the side, and some lovely cheese toast. Felt much better afterward. Thanks so much.

—susiekew

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Aug 29, 2002

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

—KRANEY

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Feb 11, 2007

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 rather than butter, and I replaced water for whey leftover from making cheese (with non-fat powdered milk, no less). It was hands-down the best potato soup I've ever had, and not a soul would believe it didn't have butter (and lots of fat) in it. Even better the second time around. Realize here that you're making a roux - if you don't know about roux it's worth looking up so you understand how it works.

—Jaciss

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Oct 29, 2005

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 leafy top) with my onion. A great soup, thanks Cyd.

—DART1121

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Jul 11, 2003

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 chicken.

—MERRY_MERI

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Nutrition

Calories
337 kcal
17%

Carbohydrates
51.6 g
17%

Cholesterol
11 mg
4%

Fat
10.6 g
16%

Fiber
6 g
24%

Protein
10.1 g
20%

Sodium
887 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Old-Fashioned Potato Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 337
** Calories from Fat: 95

% Daily Value *
** Total Fat 10.6g 16 %
** Saturated Fat 3g 15 %
** Cholesterol 11mg 4 %
** Sodium 887mg 35 %
** Potassium 1210mg 34 %
** Total Carbohydrates 51.6g 17 %
** Dietary Fiber 6g 24 %
** Protein 10.1g 20 %
** Sugars 10.3g
** Vitamin A 92 %
** Vitamin C 76 %
** Calcium 24 %
** Iron 24 %
** Thiamin 30 %
** Niacin 38 %
** Vitamin B6 46 %
** Magnesium 25 %
** Folate 32 %

* 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.