Creamy Old-Fashioned Potato Soup
Rich, comforting, and budget-friendly—very similar to the soup in your image.
Time & Yield
- Prep: 10 minutes
- Cook: 25–30 minutes
- Servings: 4–6
Ingredients
- 4 cups potatoes, peeled & diced
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3 cups milk (or half milk / half broth)
- 1 cup vegetable or chicken broth
- Salt & black pepper, to taste
- ½ tsp garlic powder
- Optional: bacon bits, paprika, or chives for topping
Instructions
- In a pot, melt butter over medium heat.
- Add onion and cook until soft (3–4 minutes).
- Stir in flour; cook 1 minute.
- Slowly whisk in milk and broth until smooth.
- Add potatoes, salt, pepper, and garlic powder.
- Simmer 20–25 minutes, stirring, until potatoes are very tender.
- Lightly mash some potatoes for thickness (leave some chunks).
- Taste and adjust seasoning. Serve hot.
Nut & Allergen Information
- Nut-free
- Contains dairy & gluten
- Can be made gluten-free (use cornstarch instead of flour)
- Can be made dairy-free with plant milk & oil
Q & A
Q: Why is my soup too thin?
A: Simmer longer or mash more potatoes.
Q: Can I blend it smooth?
A: Yes—blend fully for a creamy texture.
Q: Can I add protein?
A: Bacon, ham, shredded chicken, or beans work well.
Q: Does it reheat well?
A: Yes—add a splash of milk when reheating.
