Creamy Country Potato Soup

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Exciting Recipe Variations to Explore

While this old-fashioned potato soup is a masterpiece in its original form, it also serves as a fantastic foundation for creative culinary twists. Here are some delightful ways to customize your bowl:

Make it Loaded: Elevate this simple soup into a rich, restaurant-style loaded baked potato soup. Stir in 1 cup of shredded sharp cheddar cheese until melted and smooth, along with ½ cup of tangy sour cream for extra creaminess. Finish by mixing in 6 strips of crumbled crispy bacon. For individual servings, top with even more cheese, bacon, a dollop of sour cream, and freshly sliced green onions. This hearty version is always a massive hit with kids and adults alike!

Add Extra Veggies: Boost the nutrition and flavor by sautéing 2 diced carrots and 2 diced celery stalks alongside the onion at the beginning of the recipe. This adds a wonderful aromatic depth and extra texture. You can also stir in 1 cup of frozen corn or peas during the last 5 minutes of simmering for a pop of color and sweetness.

Make it Creamy and Thick: For a truly decadent, restaurant-quality consistency, consider a few luxurious upgrades. Substitute 1 cup of the whole milk with an equal amount of rich heavy cream. To achieve a notably thicker soup, add 2 tablespoons of all-purpose flour to the melted butter after the onions are tender, cooking for 1-2 minutes to create a classic roux. This will yield a much more indulgent and substantial soup base.

Add Fresh Herbs: Introduce a burst of freshness and aromatic complexity by stirring in 2 tablespoons of freshly chopped dill, parsley, or chives just before serving. These bright, verdant herbs beautifully complement the earthy sweetness of the potatoes, adding an elegant finishing touch.

Make it Smoky: Infuse your soup with a delightful smoky essence. Add ½ teaspoon of smoked paprika along with the salt and pepper for a subtle depth. To enhance the campfire-inspired twist, top individual bowls with extra crumbled bacon and shredded smoked Gouda cheese, which melts into a wonderfully nutty and smoky layer.

For this old-fashioned potato soup, Russet potatoes are highly recommended because of their high starch content. They break down beautifully during cooking, releasing their starches to create that naturally creamy, velvety texture we’re aiming for. Yukon golds are another excellent alternative, offering a slightly buttery flavor and good starchiness. It’s best to avoid waxy potatoes, such as red potatoes or fingerlings, as they tend to hold their shape too well and won’t release enough starch to properly thicken the soup, resulting in a much thinner consistency.

Keep in mind that this old-fashioned potato soup is designed to be naturally thinner than contemporary loaded potato soups, which often rely on flour, heavy cream, or cheese as primary thickeners. If you desire a thicker consistency, there are a few simple adjustments you can make: mash a larger portion of the cooked potatoes (aim for around 75% instead of 50%) to release more starch. You can also allow the soup to simmer for an additional 5-10 minutes to reduce more of the liquid. Another tip is to start with slightly less milk and then gradually thin the soup to your preferred consistency using the reserved potato cooking water as needed.

Absolutely! This potato soup is one of those wonderful dishes that often tastes even better the next day, as the flavors have more time to fully meld and deepen. To store it, allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. When reheating, you’ll likely notice the soup has thickened considerably. Simply add a splash of extra milk or some of the reserved potato cooking water, a tablespoon at a time, to loosen it back up to your desired consistency. Reheat gently on the stovetop or in the microwave until warmed through.

While it’s technically possible, I generally don’t recommend freezing this particular potato soup. Dairy-based soups, especially those containing potatoes, tend to undergo undesirable textural changes when frozen and then thawed. The milk can separate and become grainy, and the potatoes themselves can turn mealy or watery. While the flavor might still be good, the texture will likely not be the same creamy delight you enjoyed fresh. If you absolutely must freeze it, store it in an airtight, freezer-safe container for up to 2-3 months, but be prepared for potential changes in consistency upon reheating.

The quintessential toppings for potato soup are undeniably shredded sharp cheddar cheese, a generous dollop of sour cream, crispy crumbled bacon, and vibrant sliced green onions. However, don’t limit yourself! You can experiment with other delicious additions like crumbled blue cheese for a pungent kick, fresh chives for a delicate oniony note, crispy fried onions for extra crunch, homemade croutons, or even a decadent drizzle of truffle oil for an elegant touch. A surprising but incredibly delicious option is a swirl of pesto for an herbaceous twist.

Preventing milk from curdling is crucial for a smooth soup. The most important rule is to **keep the heat at medium or medium-low once the milk is added**, ensuring the soup never reaches a rolling boil – you should only see small, gentle bubbles forming around the edges of the pot. Additionally, it helps significantly if your milk is at room temperature before you add it to the hot potatoes. This minimizes temperature shock, which is a common cause of milk separation. Tempering the milk by stirring a small amount of the hot potato mixture into the cold milk before adding it all back to the pot can also help equalize temperatures and prevent curdling.

Yes, this recipe can be adapted for both an Instant Pot and a slow cooker, offering even more convenience! For an **Instant Pot** (like the versatile Dream Cooker from Our Place), combine the chopped potatoes with 2 cups of water and cook on high pressure for 8 minutes, followed by a quick release of pressure. Drain the potatoes, making sure to reserve some of the starchy cooking liquid. Then, use the sauté mode to continue with the recipe, adding butter and onions before incorporating the potatoes and milk. For a **slow cooker**, simply combine all ingredients except the milk in the slow cooker pot. Cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender. Once cooked, stir in the room-temperature milk and allow it to warm through for about 30 minutes before mashing the potatoes to your desired consistency. Remember to adjust seasoning before serving.

Important Note: Making significant changes to a recipe can sometimes lead to unexpected results or even recipe failure. While any substitutions or variations listed here are simple changes that I believe will work well in this recipe, results are not guaranteed and may vary. Always proceed with caution when experimenting with ingredients.

Recipe By: Cheryl Malik

Rating: 5 out of 5 stars (from 2 votes)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

This recipe for old-fashioned potato soup is pure comfort in a bowl – creamy, simple, and made with just 4 ingredients like grandma used to make. It’s a silky, nostalgic soup with naturally thickened broth from the potatoes themselves.

Cheryl Malik

Equipment

• Large pot
• Water (enough to cover potatoes)
• Large wooden spoon
• Fork
• Bowl
• Colander
• Dutch oven or large heavy-bottomed pot
• Potato masher or immersion blender

Ingredients

• 2 pounds Russet potatoes, peeled and chopped
• 1 teaspoon salt (plus more for boiling potatoes)
• 2 tablespoons butter
• 1 small onion, chopped
• 3 cups whole milk (or milk of choice, at room temperature)
• Freshly ground black pepper, to taste

Instructions

1. Add the chopped potatoes to a large pot. Fill the pot with enough water to sit approximately 1 inch above the top of the potatoes. Add 1 to 2 pinches of salt and stir to dissolve, then place the pot on the stovetop over medium-high heat.
2. Bring the water to a gentle boil. Continue to boil the potatoes for 10 to 15 minutes, or until they can be easily pierced with the tines of a fork but still hold their shape without falling apart.
3. While the potatoes are boiling, heat a Dutch oven or large heavy-bottomed pot over medium heat. Once the pot is warm, add the butter and allow it to melt completely, moving the butter around occasionally with a large spoon to coat the bottom of the pot evenly.
4. When the potatoes are tender, carefully remove 1 cup of the starchy cooking water from the boiled potatoes and transfer it to a small bowl. Pour the remaining water and potatoes through a colander to drain thoroughly, then set the drained potatoes aside.
5. Once the butter is melted and shimmering, add the chopped onion to the Dutch oven. Sauté the onion, stirring occasionally, until it has softened and become translucent, typically about 5-7 minutes. Be mindful not to burn the butter or onions.
6. Remove the pot with the sautéed onions from the heat. Add the boiled potatoes, the room-temperature milk, 1 teaspoon of salt, and freshly ground black pepper to taste. Stir gently to incorporate all the ingredients, then return the pot to the heat.
7. Bring the mixture to a very gentle simmer. It’s crucial not to boil the milk – the mixture should only develop small, delicate bubbles around the edges of the pot. Maintain this gentle simmer to prevent curdling.
8. Allow the soup to simmer gently for about 10 minutes. After 10 minutes, remove the pot from the heat. Use a potato masher or an immersion blender to mash or purée approximately 50% of the potatoes, leaving the remaining potatoes in chunky pieces as desired for texture.
9. If you prefer a thinner consistency, stir in the reserved potato cooking liquid, a few tablespoons at a time, until you achieve your preferred texture. Taste the soup and adjust the salt and pepper as needed. Ladle the hot soup into serving bowls and serve immediately.

Recipe Notes

Consistency: The only thickeners in this soup are the milk and the natural starches released from the potatoes. It is designed to have a slightly thinner consistency compared to modern potato soups that include flour, cheese, sour cream, or heavy cream. For a thicker soup, mash or purée more than 50% of the potatoes, and allow the soup to simmer a little longer to reduce the liquid further.

Make it Dairy-Free: To adapt this recipe for a dairy-free diet, simply use a plant-based butter alternative and your favorite unsweetened, full-fat plant-based milk (such as canned coconut milk or oat milk).

Make it Whole30: For a Whole30 compliant version, use ghee instead of butter and opt for unsweetened canned coconut milk.

Storage and Reheating: Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. When reheating, gently warm on the stovetop or in the microwave. The soup will thicken in the fridge, so you may need to add a splash of milk or reserved potato water to thin it back to your desired consistency.

Freezing: This soup does not freeze well. The potatoes can become mealy and the milk may separate when thawed. It is best enjoyed fresh or refrigerated.

Potato Choice: Russet potatoes are ideal for this recipe due to their high starch content, which helps create a creamy texture. Avoid waxy potatoes like red potatoes, as they will not thicken the soup effectively.

Scaling: This recipe doubles easily. If doubling, use a larger pot and increase the cooking time for the potatoes by an additional 5 minutes if necessary to ensure they are fully tender.

Approximate Nutrition Information for One Serving

Serving Size: 1 serving

Calories: 346 cal

Protein: 11 g

Fat: 12 g

Saturated Fat: 7 g

Trans Fat: 0.2 g

Cholesterol: 37 mg

Sodium: 708 mg

Potassium: 1248 mg

Total Carbs: 51 g

Fiber: 3 g

Sugar: 11 g

Net Carbs: 48 g

Vitamin A: 474 IU

Vitamin C: 14 mg

Calcium: 261 mg

Iron: 2 mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

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