Description
This Old Fashioned Potato Soup is a creamy, comforting classic that features tender potatoes, sautéed onions, and rich dairy for a warm and satisfying meal. Perfectly seasoned with garlic and onion powders and garnished with fresh green onions or parsley, this soup is simple to prepare and serves as a hearty starter or main dish for chilly days.
Ingredients
Scale
Potatoes and Vegetables
- 1 pound potatoes, washed (peeled if desired, or if using russets)
- 1 cup onion, diced
- 2 tablespoons green onions or parsley, finely chopped
Dairy and Fats
- ¼ cup butter
- 2 cups evaporated milk or whole milk
- ½ cup heavy cream (whipping cream) or half and half
Seasonings
- Salt and pepper to taste
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder
Instructions
- Cook Potatoes: Dice the potatoes into evenly sized pieces. Bring a large pot of water to a boil and add the potatoes. Simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes.
- Sauté Onions: While the potatoes cook, melt 1 tablespoon of butter in a separate pan over medium heat. Add the diced onions and cook slowly until they are softened and translucent, approximately 5-7 minutes.
- Combine Ingredients: Drain the cooked potatoes and return them to the pot. Add the sautéed onions, the remaining 3 tablespoons of butter, evaporated milk (or whole milk), and heavy cream (or half and half). Stir gently to combine and warm over low heat without boiling.
- Season the Soup: Add salt, pepper, garlic powder (if using), and onion powder to taste. Stir well to distribute the seasonings evenly and adjust to your preference.
- Serve: Ladle the warm soup into bowls. Garnish each serving with a pat of butter and a sprinkle of finely chopped green onions or parsley for a fresh finish. Serve immediately.
Notes
- Peeling potatoes is optional and depends on the type used; russets benefit from peeling for a smoother texture.
- For a richer soup, use heavy cream instead of half and half.
- Adjust seasoning according to your taste preferences, adding more garlic powder or fresh herbs if desired.
- This soup can be blended for a creamier texture but traditionally is served chunky.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
