Old Fashioned Potato Soup
This old-fashioned 4-ingredient potato soup is the kind of simple meal home cooks have made for generations when the pantry was nearly empty and a few potatoes had to stretch into supper. Rich, creamy, and wonderfully comforting, it comes together with everyday basics—potatoes, onion, milk, and butter. It’s proof that hearty, satisfying food doesn’t need complicated ingredients, just a pot on the stove and a little time.
Serve the soup piping hot with an extra pat of butter melting into the top. Crackers, toasted bread, or a thick slice of crusty bread make perfect companions for dipping. For a balanced meal, pair it with a crisp green salad, or serve alongside a grilled cheese sandwich for an even heartier dinner. A warm cup of tea, sparkling water, or a chilled glass of white wine pairs nicely with this cozy classic.
Classic Creamy Potato Soup
Ingredients
| Ingredient | Amount |
|---|---|
| Russet potatoes | 2 lb, peeled and cut into 1/2-inch cubes |
| Yellow onion | 1 medium, finely diced |
| Whole milk | 4 cups |
| Unsalted butter | 4 tbsp, plus extra for serving |
| Kosher salt | 1 1/2 tsp, or to taste |
| Black pepper | 1/2 tsp, or to taste |
| Water | Enough to cover potatoes |
Instructions
- Peel the potatoes and cut them into small 1/2-inch pieces.
- Place the potatoes and onion into a large pot. Add enough water to barely cover the potatoes, then mix in the salt.
- Bring everything to a boil over medium-high heat. Lower the heat and simmer uncovered for 12–15 minutes, until the potatoes are very soft.
- Carefully drain most of the water, leaving about 1/2 cup in the pot.
- Add the butter and stir until melted completely.
- Pour in the milk and warm over low heat, gently mashing some of the potatoes to make the soup creamy. Avoid boiling.
- Season with black pepper and additional salt if needed. If the soup is thicker than you like, stir in a little more milk. For a thicker soup, simmer a few extra minutes.
- Serve hot in bowls or mugs with a little extra butter on top if desired.
