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.