Old-Fashioned Potato Soup

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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.

Old Fashioned Potato Soup

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.

For a great gift idea try my country five bean soup in a jar.

Old Fashioned Potato Soup
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5 from 1 vote

Old Fashioned Potato Soup

Very tasty soup you can throw together in no time at all.
Course Main Dish
Cuisine American
Keyword potatoes, soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 207kcal


  • 4 cups potatoes scrubbed, peeled and diced
  • ½ cup celery chopped
  • ½ cup white onion chopped
  • 1 quart water
  • 3 cups 2% milk
  • 2 tablespoons unsalted butter
  • kosher salt
  • ground white pepper
  • parsley chopped (optional)


  • 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.


Calories: 207kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 80mg | Potassium: 797mg | Fiber: 3g | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 29mg | Calcium: 171mg | Iron: 1mg

Nutritional values are approximate.

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