gluten-free soups and stews

Old- Fashioned Potato Soup

10 comments

Long before the popular ‘loaded baked potato soup’ became a staple in restaurant chains, there was just old-fashioned potato soup. I grew up eating this simple soup for supper very often as it’s always been one of my mother’s favorite quick meals.

In fact, she made it so often that I’d fallen completely out of love with any kind of potato soup until very recently (like, last Wednesday!). I guess two decades worth of burn-out on a particular type of soup could be considered pretty epic, y’all. Oddly enough, every single time I’m in a pinch to make something quick for my own family, this old-fashioned potato soup comes to mind as potatoes (usually a bag each of small red and Russets!) are a pantry staple in my house. However, I always reject the thought and pick another recipe or quick meal idea.

So, it seems my relationship with this unassuming, rustic-style soup has been somewhat complicated up until now. But, y’all I broke through the walls and made a pot of it for my family last week and I’m so very glad that I did. This classic soup was an absolute hit with my kids… who had never been served it before thanks to my potato-soup-weirdness!

I made some garlic-butter bread sticks from scratch (yes, the recipe is on the list of things to share this year!) to go with this easy potato soup and served it with a leafy, green salad!

It was simply suppertime perfection.

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Old-Fashioned Potato Soup                                    printable recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8

Ingredients:

  • 4-5 large potatoes, peeled and diced into 1-inch pieces (about 3 lbs of potato…I like to use a mix of Russets and red potatoes)
  • 1/2 – 3/4 yellow onion, finely diced (to taste) 
  • 8-10 cups of water
  • 3 Knorr brand chicken boullion cubes
  • 2 teaspoons dried parsley or 1/4 cup finely chopped flat-leaf parsley
  • 1/2 – 1 teaspoon ground white pepper ( to taste)
  • 1/2 cup heavy whipping cream or half and half
  • extra chopped fresh flat-leaf parsley, for garnish (if desired) 
  • sliced green onions, for garnish (if desired)
1.  Place diced potatoes and onions into a large pot or Dutch oven. Pour enough water into the pot to completely cover the vegetables. Bring pot to boil and then reduce heat to medium. Add in 2 bouillon cubes, parsley, white pepper and stir.  Allow pot to simmer uncovered, stirring often, for 20 minutes. 
2.  Remove pot from the heat and using a potato masher, partially (and carefully) mash the diced potatoes in the pot. Stir and and return pot to the heat. Do a taste test at this point to see if the soup needs the third bouillon cube for flavor, if so, add it at this time. Simmer for another 15-20 minutes, stirring often. 
3. Remove pot from heat and stir in the heavy cream.  Ladle hot soup into bowls and garnish as desired. 
**This is fantastic quick dinner when served with slices of store-bought French bread or bread sticks and a green salad!**
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10 Comments

  1. Simple, comforting and delicious! I should give it a try some time.

  2. Oh, how this reminds me of going to visit my Aunt Rae in Vermont… she was the queen of soups (and breakfast muffins). Whenever we would arrive from our 2-hour drive from Maine, she would have a piping hot bowl of soup waiting for us. Potato soup was one of my favorites! I think I’ll make some this week.

  3. Hi Angie, thank you!!

  4. I hope you all enjoy it,
    David!! Thank you! 🙂

  5. this is the way my mom always makes her potato soup and it's one of my happy places. 🙂

  6. I haven't made potato soup in ages. I've put potatoes IN loads of soups, but that's not at all the same thing, of course. Now I'm hungry for it — gotta try this. 🙂 Thanks!

  7. I've got new love for this one now, Grace! Thank you! 🙂

  8. Hi John, thank you! :):)

  9. Food has so many memories attached to it. I don’t think I ever made potato soup like this. I have to try it.

  10. Dear Marcelle this Potato Soup recipe looks like pure comfort-style soup and since winter is not over yet, this is great recipe to make for the family before all the spring produce makes an appearance at the market, making us all forget about wonderful, delicious potato soups!
    P.S.: Hope you are all doing weel!

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