This old-fashioned potato soup is the kind of simple, creamy comfort food every kitchen needs. It’s hearty, budget-friendly, and packed with flavor from garden-fresh vegetables and a silky, creamy base. Whether you’re making dinner for your family or craving a cozy bowl on a chilly day, this timeless potato soup will warm you right up.
Discover great ideas like this on your favorite food blog for more cozy weeknight dinners!
Key Ingredients & Substitutions
This recipe shines because it uses everyday ingredients:
- Potatoes: Russet or Yukon Gold are perfect—they create a creamy texture without turning mushy.
- Onion & Celery: Add classic flavor depth and aroma.
- Butter or Olive Oil: For richness and smooth texture.
- Milk or Cream: Whole milk gives a gentle creaminess; for extra richness, try half-and-half.
- Flour: Helps thicken the soup naturally.
- Vegetable Broth: Keeps it vegetarian and full-bodied.
- Seasoning: Salt, black pepper, thyme, and a pinch of garlic powder enhance every bite.
Substitution Tip: For a vegan version, replace butter with olive oil and milk with unsweetened oat or almond milk.
How Do You Get the Soup Creamy but Still Chunky?
The secret is partial blending. Once the potatoes are tender, remove about one-third of the soup, blend it until smooth, then stir it back in. You’ll get that perfect balance—silky creaminess with plenty of chunky potatoes left intact.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Potato masher or immersion blender
- Measuring cups & spoons
- Ladle for serving
Good tools make cooking smoother and help you get that creamy consistency every time.
Flavor Variations & Add-Ins
Give your old-fashioned potato soup a new twist with these easy ideas:
- Cheesy Potato Soup: Stir in shredded cheddar or mozzarella for a comforting finish.
- Herb Garden Soup: Add fresh parsley, dill, or chives for a bright flavor.
- Loaded Veggie Soup: Mix in corn, carrots, peas, or leeks for extra nutrients.
- Spiced Up: Add a pinch of smoked paprika or cayenne for gentle warmth.
Each variation keeps the homey charm while adding your personal touch.
How to Make Old-Fashioned Potato Soup
Ingredients You’ll Need
Soup Ingredients
- 6 medium potatoes, peeled & diced
- 1 small onion, chopped
- 2 celery stalks, diced
- 3 tablespoons butter (or olive oil)
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups milk (or unsweetened oat milk)
- ½ teaspoon dried thyme
- Salt & black pepper to taste
How Much Time Will You Need?
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
Step-by-Step Instructions
1. Sauté the Vegetables
In a large pot, melt butter (or warm olive oil) over medium heat. Add onion and celery. Sauté 3–4 minutes until fragrant and translucent.
2. Make the Roux
Sprinkle in flour and stir well for 1–2 minutes. This will thicken the soup later and create a creamy base.
3. Add Broth and Potatoes
Gradually whisk in vegetable broth to avoid lumps. Add diced potatoes. Bring to a simmer and cook about 15 minutes until the potatoes are tender.
4. Blend for Creaminess
Use a potato masher or immersion blender to puree part of the soup. Leave some chunks for texture.
5. Add Milk and Season
Pour in milk and stir gently. Add thyme, salt, and pepper. Heat through without boiling to keep it smooth.
6. Finish and Serve
Taste and adjust seasoning. Ladle into bowls and top with chopped parsley, shredded cheese, or croutons if desired. Serve warm with crusty bread.
Can I Use Frozen Potatoes for This Soup?
Yes! Frozen diced potatoes are a real time-saver and work beautifully. No peeling, no chopping—just toss them in and cook a few extra minutes until tender.
Can I Make This Soup Ahead of Time?
Absolutely. This soup keeps well in the fridge for up to 3 days. Reheat on the stove over low heat, stirring in a splash of milk or broth if it thickens too much.
How Can I Make This Soup Dairy-Free?
Replace butter with olive oil and swap milk for oat, soy, or almond milk. You’ll still get that luscious creaminess—no dairy needed!
Can I Add Protein Without Meat?
Yes—add cooked white beans, lentils, or cubes of firm tofu toward the end for extra protein. They blend seamlessly into the creamy texture while keeping the soup hearty and satisfying.
Related Recipes You’ll Love
Check out more cozy vegetarian soups:
- Creamy Carrot Soup – naturally sweet and silky
- Homemade Mushroom Soup – earthy and comforting
- Vegetable Chowder – loaded with garden vegetables
- Broccoli Cheddar Soup – rich, cheesy, and classic
Don’t miss our collection of easy comfort food recipes for more warming ideas.
FAQs About Old-Fashioned Potato Soup
Can I freeze potato soup?
A: Yes—but for best results, cool completely first. Freeze up to 2 months and reheat gently after thawing.
How can I thicken my potato soup naturally?
A: Mash or blend part of the soup, or stir in a spoonful of instant mashed potatoes.
What toppings go well with this soup?
A: Try shredded cheese, green onions, toasted breadcrumbs, or a drizzle of olive oil.
Table of Contents
Old-Fashioned Potato Soup
Equipment
- large soup pot or Dutch oven
- wooden spoon
- potato masher or immersion blender
- measuring cups & spoons
- ladle for serving
Ingredients
- 6 medium potatoes, peeled & diced
- 1 small onion, chopped
- 2 stalks celery, diced
- 3 tbsp butter (or olive oil)
- 3 tbsp all-purpose flour
- 4 cups vegetable broth
- 2 cups milk (or unsweetened oat milk)
- 0.5 tsp dried thyme
- salt & black pepper, to taste
Instructions
- In a large soup pot or Dutch oven, melt the butter (or warm olive oil) over medium heat. Add the chopped onion and diced celery and sauté 3–4 minutes until fragrant and translucent.
- Sprinkle in the all-purpose flour and stir well for 1–2 minutes to cook the flour and form a light roux.
- Gradually whisk in the vegetable broth to avoid lumps. Add the diced potatoes, bring the soup to a simmer, and cook about 15 minutes until the potatoes are tender.
- Remove about one-third of the soup and puree it with a potato masher or immersion blender (or use a blender). Return the blended portion to the pot to create a creamy but still chunky texture.
- Stir in the milk (or oat milk) and dried thyme. Heat gently without boiling, then season with salt and black pepper to taste.
- Taste and adjust seasoning. Serve warm, topped with optional chopped parsley, shredded cheese, green onions, or croutons, and enjoy with crusty bread.