Old-Fashioned Potato Soup
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let me introduce you to the heavenly world of old-fashioned potato soup. This gem of a recipe is the culinary equivalent of a warm hug on a chilly evening. It’s comforting, delicious, and totally easy to whip up—no culinary degree required. So roll up your sleeves and let’s get cooking.
Why This Recipe is Awesome
First, let’s talk about why this potato soup is simply unbeatable. It’s like the grandparent of all soups; hearty and full of love, while also being chill enough for a Tuesday night. Seriously, it’s idiot-proof; if I can do it without burning the house down, so can you. Also, this recipe is super flexible; if you like it creamy, go wild with the milk. If you want to ditch the creaminess, add a few veggies or even some bacon for a smoky twist. Plus, it can feed a small army—or just you while you binge-watch your favorite show. Who’s judging?
Ingredients You’ll Need
Grab your apron and let’s gather our superstar ingredients. Here’s what you’ll need to make this potato soup bursting with flavor:
- 0.25 cup butter: Because what isn’t better with butter?
- 1 large onion, chopped: This will make you cry—but in a good way, I promise.
- 6 potatoes, peeled and diced: The heart and soul of this divine dish.
- 2 carrots, diced: For a pop of color and that sweet crunch.
- 3 cups water: Necessary to create that magic soupy goodness.
- 2 tablespoons chicken bouillon powder: Because life is too short for bland food.
- Ground black pepper to taste: Spice it up, baby!
- 3 tablespoons all-purpose flour: For thickening and binding, like a true friend.
- 3 cups milk: Creamy dreaminess awaits.
- 1 tablespoon dried parsley: Because let’s be honest, it makes everything look fancy.
- 0.25 teaspoon dried thyme: For that cozy herbal vibe.
Now that we have our ingredient lineup, let’s show them the spotlight.
Step-by-Step Instructions
What’s that? You want the good stuff? Let’s dive right into the fun part. Trust me, you’ll be gulping down this soup in no time. Here’s how to get it done:
Gather the ingredients. You didn’t think I’d let you start without checking, right?
Melt butter in a saucepan over medium heat. Stir in the chopped onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Yes, your kitchen will smell amazing.
While the onions are turning into fragrant little gems, place diced potatoes, carrots, water, and chicken bouillon in another pot. Bring that beauty to a boil and let it cook until the veggies are tender, about 10 minutes. Seriously, don’t overcook; we want them soft, not mushy. Remember to add ground black pepper to taste.
Now add flour to the cooked onions to make a nice little paste. Cook it while stirring constantly for 2 minutes. Don’t let it burn—it’s too precious for that!
Gradually add milk and stir well until everything is combined and warmed through. Keep it on low heat and stir like your life depends on it.
Finally, add the potato and carrot mixture. Give it a good stir, and toss in the parsley and thyme. Heat everything through until warm and inviting.
Serve hot, preferably with some crusty bread that you can dunk in. Because, let’s face it, that’s the only way to eat soup.
Common Mistakes to Avoid
Before you strut off like a kitchen superstar, here are a few pro tips on common pitfalls to dodge:
- Neglecting to chop everything uniformly: We don’t want potato chunks the size of your fist. Not cool.
- Thinking you don’t need to preheat the oven: That’s a rookie mistake, my friend. Trust me, nobody likes a cold soup.
- Using water instead of chicken broth: Sure, you can use plain water, but why would you do that? Are we making soup or just colored water?
- Ignoring the seasoning: For Pete’s sake, don’t skimp on the pepper.
- Overcooking the vegetables: Remember, we want tender, not mushy!
Alternatives & Substitutions
If you’re feeling adventurous or have some dietary restrictions, no worries! Here are some easy swaps to still get that delicious potato soup on the table:
- Unsalted butter: If you’re keeping an eye on your salt intake, substitute with unsalted butter.
- Vegetable broth: For those who are vegetarian or just feel like going green, swap the chicken bouillon for vegetable broth.
- Add-ins galore: Want to make it chunky? Add in some cooked bacon, chopped spinach, or even corn.
- Dairy-free option: Use almond milk or coconut milk instead of regular milk. Trust me, it’ll still taste great.
- Herb overload: If you’re feeling fancy, throw in some fresh herbs like dill or chives. Go wild!
FAQ (Frequently Asked Questions)
Now that you are ready to make your masterpiece, here are some burning questions that might be bubbling in your mind:
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is where the flavor is at!
Can I add meat to this soup? Heck yes! Adding some shredded chicken or leftover ham can take this to a whole new level.
How long does this soup last? If you can resist eating it all in one go, it will last in the fridge for about 3-4 days. Just reheat it gently.
Can I freeze this soup? Absolutely! Just keep in mind that it may change texture slightly after thawing. But hey, it’s still potato soup, and you won’t care.
Can I make this in advance? Totally. Whip it up a day before, let the flavors mingle, and reheat on the day of your soup-sippin’ occasion.
Final Thoughts
Alright, soup chef extraordinaire, you’re all set! Now go impress someone—or yourself—with your new culinary skills. You’ve earned the right to say you made something truly delicious. Enjoy every spoonful of this old-fashioned potato soup, and don’t forget to share (or not) because it’s that good. Now, get out there and unleash your inner chef, one potato at a time! Happy cooking!
Print
Old-Fashioned Potato Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and easy-to-make potato soup that’s perfect for chilly evenings.
Ingredients
- 0.25 cup butter
- 1 large onion, chopped
- 6 potatoes, peeled and diced
- 2 carrots, diced
- 3 cups water
- 2 tablespoons chicken bouillon powder
- Ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon dried parsley
- 0.25 teaspoon dried thyme
Instructions
- Gather the ingredients.
- Melt butter in a saucepan over medium heat. Stir in the chopped onion. Cook until the onion has softened and turned translucent, about 5 minutes.
- In another pot, place diced potatoes, carrots, water, and chicken bouillon. Bring to a boil and cook until the veggies are tender, about 10 minutes. Add ground black pepper to taste.
- Add flour to the cooked onions to create a paste. Cook while stirring for 2 minutes.
- Gradually add milk while stirring until everything is combined and warmed through.
- Add the potato and carrot mixture. Stir in the parsley and thyme. Heat everything until warm.
- Serve hot, preferably with crusty bread.
Notes
For a creamier soup, increase the milk. You can also add vegetables or bacon for extra flavor.