There’s nothing more comforting than a warm bowl of creamy potato soup on a cool evening.
Simple, cozy, and nostalgic — this recipe feels like a hug from home.
As the potatoes simmer and the kitchen fills with that buttery aroma, you’ll remember why the simplest meals are often the best.
My Grandmother Verdie made this soup whenever someone needed a little extra comfort — no heavy cream, no fuss, just five humble ingredients and a whole lot of heart.
Serve it piping hot with a sprinkle of salt and pepper (and maybe a slice of crusty bread), and enjoy the kind of timeless comfort that never goes out of style.
For Potato Soup
- Russet Potatoes – The heart of this recipe. Use about 2 pounds (around 6 medium potatoes). They create that classic creamy texture once cooked and blended with milk.
- Water – Used to boil the potatoes until they’re perfectly tender. Drain after cooking to control the soup’s thickness.
- Whole Milk – Adds creaminess and body without needing heavy cream. You can use any milk you prefer for a lighter or dairy-free version.
- Butter – Brings rich flavor and a silky finish to the soup. Stir it in with the milk for a smooth, comforting base.
- Salt and Pepper – Essential for bringing out the flavor of the potatoes. Add to taste right before serving.
Common Questions About Making Potato Soup (and Easy Fixes!)
- Can I use a different potato?
Absolutely! Russets are the classic choice because they’re starchy and give you that creamy texture without needing cream. But if you’ve got Yukon Golds or red potatoes lying around, go for it — just know they’ll make the soup a touch smoother and a little less thick. - My soup turned out too thin! How do I fix it?
Easy fix — blend a few scoops of the cooked potatoes and stir them back in. Instant thickness!
Or, if you want a faster option, add a spoonful of instant mashed potato flakes or a quick cornstarch slurry (1 tsp cornstarch + 1 tbsp water). - Can I make it ahead of time?
Yes, and it actually gets better! Let the soup cool, then store it in an airtight container in the fridge for up to 3 days. It’ll thicken a bit as it sits — just add a splash of milk or broth when reheating to loosen it up again. - What if I want to make it dairy-free?
No problem — swap the butter for olive oil or plant-based butter, and use your favorite non-dairy milk (oat, almond, or soy all work). You’ll still get that silky, cozy texture without the dairy. - Do I really need to peel the potatoes?
If you like a rustic, homey soup — leave the skins on! Just scrub them well and chop evenly so they cook through.
But if you prefer a silky-smooth finish (like Grandma used to make), peeling is the way to go.
Old-Fashioned Potato Soup
This cozy, old-fashioned Potato Soup is my Grandmother’s cherished recipe — simple, comforting, and made with just five ingredients. No heavy cream needed, just pure, creamy goodness in every spoonful.
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Servings: 8
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Ingredients
Let the soup cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Variations:
- 2 pounds (about 6 medium) Russet potatoes, scrubbed, peeled, and chopped
- Water, enough to cover potatoes
- 3 cups whole milk
- 4 tablespoons butter
- Salt and pepper, to taste
Instructions
- Cook the potatoes
Place the potatoes in a large soup pot and cover with water.
Cook over medium heat until tender when pierced with a fork — about 20 minutes.
Remove from heat and drain well. - Add milk and butter
Return the drained potatoes to the pot. Add milk and butter.
Cook over medium heat until the milk just begins to bubble gently around the edges, about 5–10 minutes. - Finish and serve
Remove from heat. Ladle into bowls and season with salt and pepper to taste.
Notes & Tips
Storage:Let the soup cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Variations:
- Dairy-Free: Use plant-based butter and your favorite non-dairy milk.
- Vegan: Follow the dairy-free substitutions — the recipe is naturally vegan-friendly this way.
- Loaded Potato Soup: Add your favorite toppings like cheese, bacon, sour cream, and chives.
- Instant Pot Method:
- Add potatoes, water, butter, salt, and pepper to the Instant Pot.
- Seal the lid and cook on High Pressure for 10 minutes.
- Quick-release the pressure, then switch to Sauté mode.
- Drain any remaining water, stir in the milk, and cook for 3 minutes until thickened.
- For a creamy texture, blend with an immersion blender before serving.
- Add potatoes, water, butter, salt, and pepper to the Instant Pot.
