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My wife’s dad used to make potato soup almost every Sunday morning. With the weather turning cooler here, she asked if I’d make a pot of old-fashioned potato soup, so I did.
The beauty of this very tasty soup is just how easy it is to make. I did make one small change over my wife’s dad’s version in that I added a bit of chopped parsley. Hopefully he would approve of that change if he was here today.
The Perfect Comfort Food
I used Russet potatoes for this old-fashioned potato soup since they hold up a bit better than say yellow potatoes. No one wants a mushy, soggy potato soup. The potatoes need to be out front. They do not play second fiddle in this soup.
Very Appealing
I peel my potatoes for this soup. I’ve seen soups where the potatoes aren’t peeled. I can’t seem to get behind that idea. As much as I love potato skins (like on baked potatoes), I don’t like the texture they have in a soup. I like the skin crunchy, not chewy. So I peel my potatoes first. After years of struggling with my vintage peeler, I up’d my game and got a new one. Man, I wish I hadn’t waited to long to do that, either. It’s so much easier to peel potatoes now!
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Reheating
I think the potatoes in this soup are best with a little ‘bite’ to them. Not so much crunchy but you can still feel them when you bite into them. If you happen to have leftover soup, and need to reheat it, don’t be hard on the soup. Don’t bring it to a crazy boil. Let it come up to temp slowly and gently. The last thing you want to do is make those perfectly-cooked potatoes too soft.
For a great gift idea try my country five bean soup in a jar.
Old Fashioned Potato Soup
Equipment
Ingredients
- 4 cups potatoes scrubbed, peeled and diced
- ยฝ cup celery chopped
- ยฝ cup white onion chopped
- 1 quart water
- 3 cups 2% milk
- 2 tablespoons unsalted butter
- kosher salt
- ground white pepper
- parsley chopped (optional)
Instructions
- Place the potatoes, celery and onion into a large pot. Add the water.
- Bring to a boil and reduce to a simmer.
- Cook 20-30 minutes until just starting to get soft.
- Drain any remaining water.
- Stir in the milk, butter, and salt and pepper to taste.
- Add parsley if desired.
Notes
Nutrition
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