Old-Fashioned Potato Soup

Old-Fashioned Potato Soup

Cyd Lmbros 0

"This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower."

Ingredients 45 m {{adjustedServings}} servings 338 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  3. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
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  • Cook's Note:
  • Substitute vegetable stock for the chicken soup base for a vegetarian version.
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Reviews 229

  1. 273 Ratings


Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit, though because having to wash two stockpots would have made it that much less comforting. Cooked the onion, as directed, then added the potatoes and carrots to the onion, sauteed for about 5 minutes on medium low heat, added vegetable broth, brought to a boil, and then simmered, covered, for about 15 minutes, till potatoes were tender. Added herbs and pepper, and 2 cups of milk. Whisked flour with the other cup of milk, and added it to the simmering soup. Cooked till thickened. Served bowls of grated cheese and crumbled bacon (for the meat eaters in the family) on the side, and some lovely cheese toast. Felt much better afterward. Thanks so much.


Let me say that I was skeptical about the outcome of this recipe....I was wooried that it wasn't going to turn out right...It turned out fabulous!! My husband commented all throughout dinner how much he liked the soup....I took the advice of others and sauted some celery with the leaves along with the margarine and onions....and I diced up some baby carrots with my chopper to cook along with the potatoes....and I topped the soup with some crumbled bacon and cheese...just needed to add a bit of salt....WONDERFUL!!! Will be making again and again and again! Thanks for the recipe!


Just made this soup and is very tasty...I substituted milk with Pet evaporated milk. I added Celery (leaves included), broccoli floweretes (as I love broccoli)and sauteed with the onions and I used straight Chicken Broth in lieu of Chicken bouillon..I did not use Parsley and Thyme at all...Don't think its needed...I made homemade croutons seasoned with garlic/butter/and parsley..Topped the soup with chopped green onions, bacon bits, cheese, and croutons....It was very good and the family loved it...I didn't add flour to the onions/broccoli/and celery...I added flour last to the soup by mixing the flour with cold water real good, then added to soup. I mixed one Tablespoon of flour into soup at a time so as to reach the consistency of thickness I wanted because of using Pet evaporated milk as its thicker than milk. Will definitely make again...