Sometimes the simplest recipes are the ones we love the most. This Old-Fashioned Potato Soup is made the way grandmas have been making it for generations: tender potatoes, whole milk, and butter, seasoned with a little salt and pepper. That’s it. No cans of soup and no fancy ingredients.
It’s warm, mild, and soothing, the kind of soup you crave on a chilly day or when you’re feeling under the weather. It takes about 35 minutes, costs very little to make, and you can dress it up with all the loaded baked potato toppings you like.
You’ll find more cozy soups to warm you up in my soup recipes.
Why You’ll Love This Recipe
- Five simple ingredients: Potatoes, milk, butter, salt, and pepper.
- Ready in about 35 minutes: With just 5 minutes of prep.
- Budget-friendly: A big pot for very little money.
- Old-fashioned comfort: Mild, creamy, and soothing.
- Easy to customize: Make it loaded, dairy-free, or in the Instant Pot.
Ingredients Breakdown
Here’s what goes into this simple potato soup. You’ll find exact amounts in the recipe card at the bottom of the page.
- Russet potatoes: Two pounds, about 6 medium, peeled and chopped. Russets get soft and fluffy and help thicken the soup.
- Water: Just enough to cover the potatoes while they cook.
- Whole milk: Three cups make the soup creamy and rich.
- Butter: Four tablespoons add that classic, homey flavor.
- Salt and pepper: Season to taste at the end.
Step-by-Step Instructions
1. Cook the potatoes
Put the potatoes in a large soup pot and cover them with water. Cook over medium heat until they’re tender when pierced with a fork, about 20 minutes. Take the pot off the heat and drain the potatoes well.
2. Add the milk and butter
Put the drained potatoes back in the pot and add the milk and butter. Cook over medium heat until the milk just starts to bubble gently around the edges, about 5 to 10 minutes.
3. Season and serve
Take the pot off the heat. Ladle the soup into bowls and season with salt and pepper to taste.
Tips and Variations
- Drain well: Getting rid of the cooking water keeps the soup rich and creamy, not watery.
- Watch the milk: Heat it just until it bubbles gently at the edges so it doesn’t scorch.
- Make it creamier: Blend the soup with an immersion blender before serving for a smoother texture.
- Make it loaded: Top bowls with cheese, bacon, sour cream, and chives.
- Make it dairy-free or vegan: Use plant-based butter and your favorite non-dairy milk.
- Instant Pot method: Add the potatoes, water, butter, salt, and pepper to the Instant Pot. Cook on High Pressure for 10 minutes, then quick-release. Switch to Sauté, drain any remaining water, stir in the milk, and cook for 3 minutes until thickened.
How to Serve This Recipe
Ladle the soup into warm bowls and set out the toppings: shredded cheddar, crumbled bacon, sour cream, and chopped chives. Everyone can make theirs as plain or as loaded as they like.
Serve it with a slice of warm, crusty No Knead Bread or Easy Dinner Rolls for dunking. A crisp Grilled Chicken Caesar Salad on the side turns it into a hearty meal.
Frequently Asked Questions
What are the best potatoes for potato soup?
Russet potatoes are perfect. They turn soft and fluffy and help thicken the soup naturally.
How do I make potato soup thicker or creamier?
Blend some or all of the soup with an immersion blender before serving.
Can I make it in the Instant Pot?
Yes. Cook the potatoes, water, butter, salt, and pepper on High Pressure for 10 minutes, quick-release, drain any extra water, stir in the milk on Sauté, and cook for 3 minutes.
Can I make it dairy-free?
Yes. Use plant-based butter and your favorite non-dairy milk.
How long does potato soup keep?
Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat it gently before serving.
You May Also Love
- Cheddar Broccoli Potato Soup
- Creamy Sausage and Potato Soup
- Creamy Roasted Tomato Soup
- Easy Homemade Chicken Noodle Soup
- Broccoli Cheddar Stuffed Baked Potatoes
Old-Fashioned Potato Soup
Ingredients
- 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.
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- 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.
- 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.
