Old-Fashioned Potato Soup
- SERVES
- 6
- COOK TIME
- 50 Min
Relax as our Old-Fashioned Potato Soup simmers stovetop, and look forward to the thick, rich-tasting result that is as wonderful as the original, but uses a today shortcut to make it even easier.
What You'll Need
- 1 1/2 cup diced onion
- 1/4 cup (1/2 stick) butter or margarine
- 4 cups large-diced potatoes (about 2 to 2-1/2 pounds)
- 1 carrot, coarsely grated
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried dillweed
- 3 cups milk
- 2 tablespoons chopped fresh parsley
- 1/4 cup potato flakes
What to Do
- In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper and dillweed.
- Cook on low until potatoes are creamy, about 45 minutes. Stir in the milk and parsley and continue cooking until mixture is heated through. Stir in the potato flakes.
Mr. Food Test Kitchen Tips!
- Need a little something extra for this dish? If you'd like, add frozen peas or broccoli at the milk stage.
- If you're looking for more fantastic soups, try our 30-Minute Turkey Stew, our Quick Lobster Bisque, or our Copycat Tomato Soup.
- Love soups and stews? Check out our collection of our Top 21 Beef Stew Recipes!
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 192
- Calories from Fat 92
- Total Fat 10g 16 %
- Saturated Fat 6.4g 32 %
- Trans Fat 0.4g 0 %
- Protein 5.7g 11 %
- Amount Per Serving % Daily Value *
- Cholesterol 30mg 10 %
- Sodium 535mg 22 %
- Total Carbohydrates 20g 7 %
- Dietary Fiber 2.4g 10 %
- Sugars 9.0g 0 %
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georgiale9987 5628 450
Apr 24, 2021
I would like to print the comments along with the recipe, how can we do this?
Test Kitchen Team
Apr 26, 2021
Hello! Our print format is designed to exclude comments. However, you can copy and paste the recipe and comments you'd like into a Word doc and print from there. :)
Rhoda8ty 7790067
Oct 24, 2020
Can you do this in the crockpot?
Test Kitchen Team
Oct 30, 2020
Hello! Yes, you can make in slow cooker. Its best to saut onions in butter first in a skillet. In slow cooker combine onions, potatoes,broth, salt, and pepper. Cover and cook on low 5 to 6 hours or on high 3 hours or until potatoes are fork tender. Stir in milk, peas, and potato flakes and cook 30 minutes uncovered or until mixture is thickened and heated through.
cindywilsey 827766 5
Aug 21, 2017
This is very similar to my favorite soup My family's version is based on a recipe pamphlet put out during WWI that's right the first one I used skim milk as the only liquid in the recipe The ratiio of potato to onion is to one so cups potato and cups onion The recipe instructed to cut the potato and onion in very thin slices Cook in the milk until very tender then mash with a potato masher until desired thickness For added nutrition it suggested adding cups finely diced -inch carrot after the soup is mashed Cook on bare simmer until carrots are tender Then as the soup is removed from the heat salt and pepper to taste plus teaspoon nutmeg The nutmeg is not pronounced but makes a real difference in the final product This soup freezes fairly well There is a bit of seperation after it thaws but…Read More a good stir while heating it gently brings it back together
Grilling Guy
Sep 09, 2017
Thanks for your comment on this soup. I'm going to try it your way.
cindywilsey 827766 5
Sep 09, 2017
I hope you enjoy it. I forgot to note use enough skim milk to cover the potato onions, about 1 quart. Another good thing about this soup is it is essentially fat free. If I am serving this to company or for a family event, I have been known to whisk in 1 teaspoon of butter for each serving of soup just before serving. It does impart a richer texture and flavor. But it is delicious without. Some finely diced leftover ham or crumbled bacon is also delicous in this, but not necessary. My older sister like to grnish hers with a sprinkle of Parmesan. It does compliment the nutmeg.
Dendy2
Feb 03, 2015
The cafeteria in our local hospital used to fix potato soup to die for. It had real bacon crumbled into it and bits of onion in with the potatoes. Yum!
populuxe 5573100
Nov 02, 2014
I used whole milk and some heavy cream instead of water. I may have forgotten potato buds but this soup was a hit out of the ball-park. No exaggeration.
pinkfloyed2327 839 4068
Oct 26, 2014
I used one tablespooon of minced Garlic, three spigs o Fresh thyme choped finally , 3.25 oz of Asiago cheese grated and used the slow cooker cooking it for 6 hours stiring every hours then add the Potato flakes and cooking one more hour till potatose are soft and sauce is creamy
IndyAnnaK
Oct 25, 2014
Using potato flakes is a good way to thicken a brothy, creamy soup. I've done that, and it's easier than the ol' white sauce method. Also, I like the idea of baking potatoes first. That would give you a firmer cubed potato that wouldn't fall apart in the broth so easily. I will try that. (there must be a dozen ways to make potato soup--I haven't had one version that I haven't liked)
IndyAnnaK
Oct 25, 2014
Might add, one could use chicken broth instead of water for more depth of flavor--adjust the salt added though, as chicken broth can have lots of sodium already in it.
tinamevans57 61636 30
Feb 04, 2014
Ok how do you do the evaporated milk way do you add 3 cans of evaporated milk and how much water my grandma used the evaporated milk also I just don't remember how she did it.
twinkie1078 318310 2
Nov 03, 2014
Keep in mind evaporated milk is just that-evaporated. One part evaporated milk and one part water=whole milk
conniedober 790023 7
Nov 18, 2013
I make this with all whole milk and heavy cream (calories boil away in this soup!). Cook the bacon and crumble in soup. Cook potatoes in milk and cream on low heat so you don't scorch milk. Stir often. Sometimes I'll add green onions instead of regular onions. Play with it, make it your own. Start out using original recipe and tweek it to your liking.
cken
Nov 18, 2013
Potato flakes in home made soup??? NO WAY!!
ginalavigne 669460 3
Nov 18, 2013
what are potato flakes? Dehydrated instant crap? I would prefer shredded cheese or something
carolynwilkerson 9 649024
Nov 25, 2013
Could boil more potatoes and smash up the others with a potato masher with a bit of the potato water. The potato flakes is to thicken easily. You could also add cornstarch to thicken this up or a little flour. The potato flakes makes it faster and can still be tasty. If you want to avoid processing then just mash a nice amount of potatoes to thicken it up.
Dendy2
Feb 04, 2014
Whoa people! Potato flakes are made from REAL potatoes!! They are used for thickening!
rhude 3299283
Nov 18, 2013
I like to wrap my potatoes in tin foil and bake them, instead of boiling them. It gives the soup a roasted flavor,very good.
marvinwhitman 7862 267
Nov 18, 2013
Just bake them without foil. they just steam in the foil. Bleh. Increase that baked flavor by lightly oiling them with EVOO, then sprinkle sea salt on them. Bake as usual. Num, num.
rutherisman1 97731 59
Sep 28, 2013
Please add me to your mailing list rutherisman1@yahoo.com Thank you
Lindilu
Sep 27, 2013
I can't wait to make this on a chilly fall day, and I aill add the bacon to it.
sbtfolk 9317319
Nov 30, 2012
This recipe is VERY similar to what I grew up with my mom & grandma. The only thing they added was 3-4 strips of bacon w/the onions. Gonna have to make some soon. My mom (95) was asking for some last week. ;-)
mrsocks1118
Nov 25, 2012
of all the sites I searched for this recipe......I knew Mr Foods would be the best!
Grammy M
Oct 21, 2012
My husband and friends raved about the soup. Made it just like the recipe and did not add other veggies.
beeny2 3067172
Oct 20, 2012
I printed this and added all of the additions that were suggested.
beeny2 3067172
Oct 20, 2012
I printed this and added all of the additions that were suggested.
LindaG1949
Oct 20, 2012
Almost exactly how I make my potato soup. Everyone loves it. I use 2 cans of condensed milk which makes it a little richer. Another option is making it into corn chowder by adding a can of corn.
Bradysmom26 383207 3
Oct 21, 2012
Do you still add the 2 cups of water and the 3 cups of milk besides the 2 cans of condensed milk?
jsmbear1999 901544 9
Feb 04, 2016
Linda, I have a feeling you meant to say "evaporated milk", and NOT condensed milk. Condensed milk is very think and super sweet, used in a lot of desserts. Adding the corn sounds good.
nortw 8770830
Oct 01, 2012
What? No bacon? I always add about four pieces of bacon, fryed and drained of course
shirleyruppert 637 4875
Oct 01, 2012
I like to add Hard Boiled Eggs to my Potato Soup. I understand that is what the Pennsylvania Dutch do. I worked as a cook in a PA diner that made it that way. They had a Cooks "Bible".
rosielynn
Oct 01, 2012
Can add a can or two of chopped clams too and this is really good clam chowder (-:
pucgato 6331388
Oct 02, 2012
I also use chopped clams as a quickie and everyone is so impressed, cause it's fast and it tastes sooo good. Love it in a garlic, toasted mini bread bowl. Yummy!!!
Bradysmom26 383207 3
Oct 21, 2012
Do you strain the clams from the clam juice or add the juice also......and if you add the clam juice, do you still add the 2 cups of water and the 3 cups of milk that the recipe calls for?
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