Description
This Old Fashioned Potato Soup is a creamy, comforting soup featuring tender potatoes, sautéed onions, and a rich combination of evaporated milk and cream. Perfect for a cozy meal, this soup is easy to prepare with simple ingredients and classic seasonings, delivering a nostalgic and satisfying flavor.
Ingredients
Scale
Main Ingredients
- 1 pound potatoes, washed (peeled if desired, or if using russets)
- 1 cup onion, diced
- ¼ cup butter
- 2 cups evaporated milk or whole milk
- ½ cup heavy cream (whipping cream) or half and half
- Salt and pepper to taste
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder
- 2 tablespoons green onions or parsley, finely chopped
Instructions
- Cook Potatoes: Dice the potatoes into bite-sized pieces for even cooking. Bring a pot of water to a boil, then add the diced potatoes. Simmer until the potatoes are tender when pierced with a fork, typically about 10-15 minutes.
- Sauté Onions: While the potatoes cook, melt 1 tablespoon of butter in a separate skillet over medium heat. Add the diced onions and cook slowly until they become soft and translucent, about 5-7 minutes. This process brings out their natural sweetness.
- Combine Ingredients: Once the potatoes are tender, drain them thoroughly and return them to the pot. Add the sautéed onions along with the remaining 3 tablespoons of butter, evaporated milk (or whole milk), and heavy cream (or half and half). Stir gently to combine all ingredients into a creamy mixture.
- Season the Soup: Add salt, pepper, garlic powder (if using), and onion powder to taste. Stir well and warm the soup over low heat, allowing the flavors to meld together without boiling, which helps maintain creaminess.
- Serve: Ladle the hot potato soup into bowls. Garnish each serving with a pat of butter and a sprinkle of finely chopped green onions or parsley for a touch of color and fresh flavor. Serve immediately for best taste.
Notes
- Peeling potatoes is optional depending on texture preference and type of potato used; russets are best peeled for creaminess.
- For a thicker soup, mash some of the cooked potatoes before adding the dairy.
- You can substitute evaporated milk and cream with all whole milk, but the soup will be less rich.
- To make the soup ahead, reheat gently on the stovetop, adding a splash of milk if it becomes too thick.
- Add cooked bacon bits or shredded cheese as optional toppings for added flavor.
