There is something undeniably nostalgic about a bowl of Creamy Old Fashioned Potato Soup. It evokes memories of grandmother’s kitchen, where simple ingredients were transformed into meals that warmed the soul. This recipe for dinner sticks to the traditional methods that have stood the test of time. It avoids modern shortcuts like condensed soup cans or processed cheese blocks, relying instead on a homemade roux, fresh cream, and the natural flavor of slow cooked potatoes.
This soup is thick, velvety, and incredibly rich. It is the kind of meal that sticks to your ribs and keeps you full on a cold evening. The texture is key here—it is smooth but still has tender chunks of potato to provide a satisfying bite. It is a blank canvas for toppings, but honestly, it is flavorful enough to stand on its own with just a crack of pepper.
Why You’ll Love This Recipe
Authentic Flavor
This tastes like the soup you get at an old school diner or farmhouse. The flavor comes from the butter, onions, and celery sweating together, creating a savory base that permeates every spoonful. It is pure, unadulterated potato goodness.
Pantry Staples
You likely have every single ingredient for this soup in your kitchen right now. Potatoes, milk, flour, butter, and onions are the core. It is the ultimate “I don’t know what to cook” backup plan that ends up tasting like a planned feast.
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 4 large Russet potatoes, peeled and cubed
- 1/4 cup flour
- 3 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp celery salt
Instructions
- Fry bacon in a large pot until crispy. Remove bacon, keep grease.
- Sauté onion and celery in bacon grease until soft.
- Stir in flour and cook for 1 minute.
- Whisk in broth and milk. Add potatoes and celery salt.
- Simmer gently for 20-25 minutes until potatoes are soft.
- Mash some potatoes to thicken. Stir in cream and heat through.
- Serve topped with crispy bacon.
Ingredient Highlights & Substitutions
Essential Ingredients
Russet potatoes are the only way to go for old fashioned soup; their high starch content is essential for the texture. Whole milk and heavy cream are used in combination to get that luxurious mouthfeel without it being pure fat. Bacon grease is often used in traditional recipes to sauté the vegetables, adding a smoky depth, though butter works fine too. Celery salt is a secret weapon in old fashioned recipes that adds a distinct savory note.
Smart Substitutions
You can substitute half and half for the milk/cream combo. If you want to make it vegetarian, use vegetable broth and omit the bacon grease, using butter instead. If you love loaded potato soups, check out the Best Homemade Loaded Potato Soup Recipe for Dinner for a version that piles on the toppings.
Step-by-Step Instructions
Prep Phase
Peel the potatoes and cut them into medium cubes. Dice the onions and celery finely. If using bacon, fry it first and keep the grease in the pot.
Cooking Phase
In the bacon grease (or butter), sauté the onion and celery until translucent. Sprinkle the flour over the veggies and stir for 2 minutes to cook the roux. Gradually whisk in chicken broth and milk. Add the potatoes. Bring to a boil, then lower the heat and simmer gently for 20 to 25 minutes. The potatoes should be falling apart tender. Mash some of the potatoes against the side of the pot to thicken the soup naturally. Stir in the cream and heat through. Season generously with salt, pepper, and celery salt.
Pro Tips for Perfect Results
Technique Secrets
Low and slow is the rule. If you boil the soup too hard after adding the milk, it can separate. Keep it at a gentle simmer. Also, peeling the potatoes is crucial for the “old fashioned” white look; leaving skins on makes it rustic, but less traditional.
Common Mistakes to Avoid
Under-seasoning is the enemy of potato soup. Potatoes need a lot of salt to shine. Taste, salt, taste, and salt again.
Serving Ideas & Pairings
Presentation & Plating
Serve in a large mug or bread bowl. Top with the crumbled bacon you cooked earlier, fresh chives, and a dollop of sour cream.
Pairing Suggestions
This soup loves bread. A warm baguette or cornbread is essential for dipping.
Frequently Asked Questions
Q1? Can I use red potatoes?
Red potatoes are too waxy. They won’t break down and thicken the soup like Russets will.
Q2? How do I fix thin soup?
If it’s too thin, simmer it longer uncovered, or mash more potatoes. You can also mix cornstarch with cold water and stir it in.
Q3? Is it gluten free?
Not as written due to the flour. Use a gluten free 1:1 flour blend for the roux to make it GF.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 55mg |
| Sodium | 900mg |
| Carbohydrates | 42g |
| Dietary Fiber | 3g |
| Protein | 10g |
Conclusion
Creamy Old Fashioned Potato Soup is comfort in a bowl. It reminds us that the best recipes are often the simplest, relying on good ingredients and time to create flavor.
