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.
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Old Fashioned Potato Soup
Very tasty soup you can throw together in no time at all.
Servings 6
Calories 207kcal
Equipment
Ingredients
- 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)
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
For best results, do not overcook the potatoes. You want them to have just a little crunch to them still.
Nutrition
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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