Ah, the joy of a warm, comforting bowl of soup. There’s something about it that brings an immediate sense of nostalgia, like wrapping yourself in a cozy blanket during the colder months. Among the vast sea of soups, Old Fashioned Potato Soup With Milk stands out as one of the most beloved and timeless options. It’s a simple yet incredibly satisfying dish, bursting with flavor and heartwarming goodness.
This recipe has been passed down through generations, and for a good reason-it’s delicious, easy to prepare, and filled with basic ingredients you probably already have in your pantry. The richness of the milk combined with the soft, creamy texture of the potatoes creates a flavor profile that’s both comforting and nourishing. Whether you’re looking to impress guests at dinner or simply craving something familiar after a long day, this potato soup is the answer.
In this guide, we’ll walk you through the ingredients, cooking instructions, expert tips, and a few variations to spice things up. Ready to dig in? Let’s dive deep into making the perfect Old Fashioned Potato Soup With Milk!
Old Fashioned Potato Soup With Milk Recipe
Ingredients Needed
The beauty of this recipe lies in its simplicity. You don’t need a long list of complicated ingredients-just a few basics you likely have at home. Here’s what you’ll need:
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4 Large Potatoes (Russet Or Yukon Gold Are Ideal)
These potatoes break down nicely when cooked and contribute to the soup’s creamy texture. Russets are starchy and fluffy, while Yukon Golds are naturally buttery, making them a good option for a rich, velvety soup.
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1 Medium Onion
Chopped finely. The onion adds a nice depth of flavor to the soup that balances out the creaminess of the potatoes.
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3 Cups Whole Milk
This is the heart of the soup’s creamy, smooth consistency. You can use lower-fat milk, but whole milk gives the soup its rich flavor.
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4 Cups Chicken Or Vegetable Broth
This is the base liquid that infuses the soup with flavor. Chicken broth will give you a heartier taste, but vegetable broth is an excellent choice for a vegetarian version.
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2 Tablespoons Butter
A bit of butter for sautéing the onion and adding richness to the soup.
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Salt And Pepper To Taste
Seasoning is key! Make sure to adjust the salt and pepper levels according to your preference.
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Optional Toppings
- Shredded cheese (Cheddar works beautifully)
- Chopped green onions
- Crumbled bacon
- Sour cream
Cooking Instructions
Now, let’s get cooking! Here’s a step-by-step breakdown of how to make this indulgent Old Fashioned Potato Soup with Milk:
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Prep The Ingredients
- Peel and chop the potatoes into small, even cubes. This ensures they cook quickly and evenly.
- Finely chop the onion.
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Sauté The Onion
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until it turns soft and translucent. This step brings out the sweet, savory flavors in the onion.
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Add Potatoes And Broth
- Toss the cubed potatoes into the pot and stir to coat them in the butter and onions. This step helps bring out the potato flavor.
- Pour in the chicken (or vegetable) broth and bring the mixture to a boil.
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Simmer The Soup
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 15-20 minutes, or until the potatoes are fork-tender. Be sure to stir occasionally to prevent sticking.
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Mash Some Of The Potatoes
- Using a potato masher or a spoon, mash some of the potatoes directly in the pot. This gives the soup a thicker, creamier texture. You can leave some potatoes whole for added texture if you like.
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Add The Milk
- Once the potatoes are tender, slowly stir in the milk. Be sure to heat it through, but don’t bring it to a full boil after adding the milk, or it might curdle.
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Season To Taste
- Add salt and pepper to taste. If you like it spicy, a pinch of cayenne or red pepper flakes can give the soup a little kick.
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Simmer For A Few More Minutes
- Let the soup simmer for another 5-10 minutes, allowing the flavors to meld together. Stir occasionally.
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Serve With Toppings
- Ladle the soup into bowls and top with your favorite garnishes-shredded cheese, green onions, sour cream, or crumbled bacon are all excellent choices!
Ingredient Insights
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Potatoes
Potatoes are the foundation of this soup. They are not only filling but also provide a smooth, creamy texture when cooked. Russet potatoes, being high in starch, break down easily to create a thick base for the soup. Yukon Gold potatoes, on the other hand, have a naturally buttery flavor that will make the soup extra indulgent. Either type will work, so choose based on your texture preference.
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Whole Milk
The richness of whole milk is essential for achieving the velvety, creamy mouthfeel that makes this soup so satisfying. While skim or low-fat milk can be substituted, they won’t offer the same luxurious texture. If you want to take it up a notch, you could even add a splash of cream for an extra indulgent finish.
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Broth
Chicken broth is often used to add a savory, hearty base to soups, but vegetable broth will work wonderfully for a vegetarian version. Opt for a low-sodium version if you’re watching your salt intake.
Expert Tips
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Don’t Rush The Simmering Process
Allowing the soup to simmer gently for 20-30 minutes helps the potatoes release their starch, which thickens the soup and develops its flavor. Don’t skip this step!
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Mash Some, Not All Potatoes
Mashing only part of the potatoes leaves you with a chunky yet creamy texture. This balance is key to a satisfying soup that doesn’t feel too runny or too thick.
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Add Extra Flavor With Herbs
Fresh thyme or rosemary can add a delightful aromatic flavor to the soup. Add a sprig or two when simmering the potatoes, and remove them before serving.
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Make Ahead
Potato soup tends to get even better the next day as the flavors continue to develop. If you have time, make it a day ahead and reheat gently on the stove.
Recipe Variations
While the traditional version is delicious on its own, there are plenty of ways to switch things up based on your taste preferences:
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Cheesy Potato Soup
Add shredded cheddar or Gruyère cheese during the last few minutes of cooking for a richer, cheesier version. You can also top the soup with cheese right before serving.
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Bacon Potato Soup
Crumbled bacon adds a crispy, smoky crunch that perfectly complements the creamy texture. Fry the bacon separately, crumble it, and sprinkle it on top of each bowl.
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Loaded Potato Soup
Add your favorite ’loaded potato’ toppings like sour cream, shredded cheese, chives, and crispy bacon to turn this soup into a fully-loaded feast.
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Spicy Potato Soup
Spice it up by adding chopped jalapeños, cayenne pepper, or hot sauce for a kick of heat. You can balance the spice with a dollop of sour cream.
Final Words
There’s a special kind of satisfaction that comes from making a meal that’s both simple and incredibly delicious. Old Fashioned Potato Soup with Milk is a perfect example of how the most basic ingredients can come together to create something comforting and delicious. Whether you’re making it for a family dinner, a cozy solo night in, or a casual gathering, this soup will not disappoint.
The beauty of this recipe is its versatility. You can easily make it your own with different toppings, herbs, or even by swapping out ingredients. At its heart, though, it remains a classic-a bowl of pure comfort.
FAQs
What Ingredients Do I Need For An Old Fashioned Potato Soup With Milk Recipe?
The basic ingredients for an old fashioned potato soup with milk include potatoes, milk, butter, onion, garlic, flour, chicken broth, salt, pepper, and optional seasonings like thyme or parsley. You can also add bacon, cheese, or sour cream for extra flavor.
Can I Use Heavy Cream Instead Of Milk In This Recipe?
Yes, you can substitute heavy cream for milk if you want a richer, creamier texture. However, using milk will result in a lighter soup. Adjust the amount of cream to your preference.
How Do I Thicken The Soup If It’s Too Watery?
To thicken the soup, you can mash some of the potatoes directly in the pot or add a slurry made from flour and water. Another option is to cook the soup for longer to reduce the liquid and concentrate the flavors.
Should I Peel The Potatoes For An Old Fashioned Potato Soup With Milk?
Peeling the potatoes is optional. The skins add texture and nutrients, but if you prefer a smoother soup, you can peel them. For a heartier texture, leaving the skins on gives a rustic feel to the soup.
How Long Should I Cook The Potatoes In The Soup?
Cook the potatoes in the soup for about 15-20 minutes or until they are tender and easily pierced with a fork. If you want some potatoes to break down and thicken the soup, cook them a bit longer.
Can I Make Old Fashioned Potato Soup With Milk In A Slow Cooker?
Yes, you can make this soup in a slow cooker. Simply combine all the ingredients, except the milk, and cook on low for 6-8 hours. Add the milk during the last 30 minutes of cooking to prevent it from curdling.
Can I Freeze Old Fashioned Potato Soup With Milk?
Potato soup can be frozen, but the texture may change once reheated. To freeze, let the soup cool completely, then store it in an airtight container for up to 3 months. When reheating, add a little extra milk to restore the creamy consistency.
What Can I Use To Season My Potato Soup Besides Salt And Pepper?
For added flavor, try using herbs like thyme, rosemary, or parsley. A pinch of garlic powder, paprika, or a small amount of grated nutmeg can also enhance the taste. Adding a dash of hot sauce or a squeeze of lemon juice can give the soup an extra layer of complexity.
How Can I Make My Old Fashioned Potato Soup With Milk Vegetarian?
To make a vegetarian version of this soup, simply use vegetable broth instead of chicken broth, and skip any bacon or meat-based ingredients. The soup will still be flavorful thanks to the richness of the potatoes, milk, and seasonings.
Can I Add Cheese To Old Fashioned Potato Soup With Milk?
Yes, adding cheese can make the soup even creamier and more flavorful. Cheddar cheese is a popular choice, but you can experiment with other varieties like Gruyère or Parmesan. Stir in the cheese at the end of cooking, just before serving, so it melts smoothly into the soup.