Old Fashioned Potato Soup
This 4-ingredient potato soup is the kind of humble supper generations of home cooks relied on when the pantry was running low and a bag of potatoes needed to go a long way. Creamy, cozy, and made with simple staples—potatoes, onion, milk, and butter—it’s a comforting classic that proves you don’t need fancy ingredients to make a satisfying meal. Just a warm, hearty bowl of old-fashioned comfort food that never goes out of style.
Serve it hot with a little extra butter melting over the top. Crackers, toasted bread, or a thick slice of crusty loaf are perfect for dipping. Pair it with a fresh green salad for balance, or add a grilled cheese sandwich to make it extra filling. A cup of tea, sparkling water, or a light white wine all work beautifully alongside this simple soup.
Old-Fashioned Potato Soup
Ingredients
| Ingredient | Amount |
|---|---|
| Russet potatoes | 2 lb, peeled and cut into 1/2-inch chunks |
| Yellow onion | 1 medium, finely chopped |
| Whole milk | 4 cups |
| Unsalted butter | 4 tbsp, plus more for serving |
| Kosher salt | 1 1/2 tsp, or to taste |
| Black pepper | 1/2 tsp, or to taste |
| Water | Enough to cover potatoes |
Directions
-
- Peel the potatoes and cut them into 1/2-inch chunks.
- Add the potatoes and chopped onion to a large pot. Pour in enough water to just cover the potatoes, then stir in the salt.
- Bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 12–15 minutes, or until the potatoes are very tender.
- Drain off most of the water, leaving about 1/2 cup in the pot.
- Stir in the butter until fully melted.
- Pour in the milk and heat gently over low heat, lightly mashing some of the potatoes to create a creamy texture. Do not let the soup boil.
- Season with black pepper and additional salt if needed. If the soup is too thick, add a splash more milk; if too thin, simmer a few extra minutes.
- Ladle into bowls or mugs, top with a little butter if desired, and serve warm.
