Old-Fashioned Potato Soup


Old-Fashioned Potato Soup

Old Fashioned Potato Soup
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

  1. In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper and dillweed.
  2. 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. 

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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I would like to print the comments along with the recipe, how can we do this?

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. :)

Can you do this in the crockpot?

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.

why can't you print from this site

Hi there! The print button is to the right of the recipe image.

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 butRead More a good stir while heating it gently brings it back together

Thanks for your comment on this soup. I'm going to try it your way.

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.

I leave out the dillweed and add celery. It's very yummy.

My co-op recently added ground celery seed to their selection of spices. I think I shall try some in my next batch. Thanks for the idea.

I'd love to make a recipe like this sometime this winter!

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!

I added ham....excellent.

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.

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

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)

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.

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.

Keep in mind evaporated milk is just that-evaporated. One part evaporated milk and one part water=whole milk

I would like to make it in the crock pot

I make mine as my grandmother did, with evaporated milk, makes a big difference in taste and you can use low fat

Do you use 3 cups of evaporated milk, or do you reconstitute it?

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.

How much bacon would you add to this recipe? It sounds GOOD!

Potato flakes in home made soup??? NO WAY!!

Maybe they are in there to thicken?

what are potato flakes? Dehydrated instant crap? I would prefer shredded cheese or something

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.

Whoa people! Potato flakes are made from REAL potatoes!! They are used for thickening!

I add canned creamed corn. Helps to thicken it too.

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.

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.

Please add me to your mailing list rutherisman1@yahoo.com Thank you

I can't wait to make this on a chilly fall day, and I aill add the bacon to it.

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. ;-)

of all the sites I searched for this recipe......I knew Mr Foods would be the best!


If you add clams to this you have easy clam chowder.

Why do you need the potato flakes?

to make it a lil thicker


to thickensoup the

Don't add the clam juice....

My husband and friends raved about the soup. Made it just like the recipe and did not add other veggies.

I printed this and added all of the additions that were suggested.

I printed this and added all of the additions that were suggested.

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.

Do you still add the 2 cups of water and the 3 cups of milk besides the 2 cans of condensed milk?

do you really add 2 cans of condensed mild: maybe evaporated milk?

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.

What? No bacon? I always add about four pieces of bacon, fryed and drained of course

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".

Can add a can or two of chopped clams too and this is really good clam chowder (-:

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!!!

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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