Looking for an easy and nutritious meal? Look no further than this recipe for Simple Old-Fashioned Potato Soup! This hearty and creamy Irish potato soup is perfect for St. Patrick’s Day or a quick weeknight dinner.
Made from pantry staples and loved by kids, it’s sure to become a family favorite.
With simple ingredients you likely already have on hand and easy-to-follow instructions, this recipe will have you enjoying a steaming bowl of old-fashioned potato soup in no time. It’s a convenient choice for any day of the week, so don’t wait to try it out!
I’ve been making this simple potato soup recipe for as long as I can remember, and it has always been one of my “go-to” meals. It’s a comforting and satisfying meal that has been a favorite for generations in my family.
Try it today and enjoy the taste of classic comfort food!
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Ingredient notes:
- Potatoes – this recipe works best with starchy Russet or Idaho potatoes. You can use other potato varieties, but the soup won’t be as smooth or creamy.
- Butter – I use unsalted butter for cooking the onions and celery before adding the potatoes.
- Onion and celery – add a delicious mild onion and celery flavor base. They end up being pureed, so your picky eaters will never know they are there.
- Chicken stock – this pantry staple is the savory base.
- Milk – provides a rich creaminess that elevates the flavor.
- Garlic powder, kosher salt, and ground black pepper – enhance the flavors and bring them together.
- Fresh parsley – not pictured, is an optional ingredient for garnish.
(Specific measurements can be found in the recipe below.)
Here’s how to make Simple Old-Fashioned Potato Soup:
- Melt the butter in a Dutch oven or large pot over medium heat. Add the celery and onions and sauté for about five to six minutes or until they are tender.
- Add the potatoes, garlic powder, kosher salt and pepper, and chicken stock.
- Bring the mixture to a boil and reduce the heat to low. Simmer for 20-25 minutes or until the potatoes are done. They should break apart easily when you pierce them with a fork, and you should be able to mash them easily against the side of the pan.
- Remove from the heat and use an immersion blender to blend the potato mixture until it is smooth and creamy.
- Add two cups of whole milk when the mixture is smooth and creamy. Taste and add additional salt and pepper, if needed.
- Optional: garnish with fresh chopped parsley. Serve Simple Old-Fashioned Potato Soup immediately while it is still hot.
What is potato soup:
This is a hearty and “stick to the ribs” kind of creamy soup made with potatoes. Robust and full of flavor, it’s made from potatoes and other ingredients such as chicken stock, milk, vegetables, and seasonings.
It is a popular comfort food enjoyed in many countries worldwide, particularly in Ireland. It can be served as a creamy and smooth puree like this soup or chunky and hearty with pieces of potatoes and other vegetables.
In addition, it can be made with various ingredients and seasonings, making it a versatile dish that can be customized to suit individual preferences.
Best potatoes for soup:
- Russets and Yukon Gold: are best because they have a high starch content; they break down quickly when cooked to produce a smoother texture making them an excellent choice for creamy potato soups.
- Red and New potatoes have a slightly sweet flavor and firm waxy texture, making them ideal for chunky potato soups.
Recipe variations:
There are many variations to this easy recipe; here are some examples:
- Loaded potato soup: This variation includes toppings such as bacon, cheese, and sour cream to create a loaded baked potato flavor.
- Potato cheese soup: This variation adds different types of cheese, including cheddar, to create a rich and creamy texture and delightful flavor.
- Potato leek soup: This variation substitutes leeks for the onions in the recipe for a sweet, delicate flavor.
- Chunky potato soup: This variation keeps the potatoes and vegetables chunky to add a heartier texture.
- Spicy potato soup: This variation adds spices such as cumin, chili powder, or paprika to add heat.
- Sweet potato and carrot soup: This variation uses sweet potatoes instead of regular potatoes, creating a sweeter and richer flavor. Another variation is to add roasted pumpkin to make Pumpkin and Sweet Potato Soup.
- Sausage potato soup: This variation adds cooked breakfast or chorizo sausage.
Sides to serve with this recipe:
- This soup is so hearty and filling that I usually serve it as a main dish by itself or add a Crispy Fried Chicken Burger or Pulled Pork Sandwich.
- However, it would also make a perfect starter course for a larger meal with: Herb Crusted Roasted Pork Tenderloin and Southern Squash Casserole or Southern Crispy Oven-Fried Chicken with Collard Greens.
- For a little lighter fare, potatoes and cabbage are delicious together, so you might consider serving it with Southern Fried Cabbage and Bacon.
Frequently asked questions:
Yes, you can make potato soup in advance. It can be stored in the refrigerator for three to four days or frozen for up to three months.
Leftovers can be stored tightly covered in your refrigerator for up to four days.
To reheat, either place it in a saucepan on the stove and heat it over medium heat or place it in a microwave-safe bowl and microwave for two to three minutes. If you microwave it, put a saucer or wax paper over the container before heating it.
Absolutely; use the handy slider scale in the recipe card to modify the amounts of ingredients and change the number of servings.
It’s as easy as replacing the chicken stock with vegetable stock.
This recipe, as written, is naturally gluten-free.
Usually, the base ingredients are the same, but chowders include corn and a pork product such as ham or bacon. Also, chowders are generally chunky and not pureed.
Top tips:
- An immersion blender is a small handheld kitchen appliance used to purée food in the container in which it is being prepared. They are relatively inexpensive and do a great job puréeing soups.
- If you do not have an immersion blender, you can use a food processor or blender, but you must do it in batches. Be extremely careful with the hot mixture. If all else fails, use a potato masher. You might have a few lumps, but the soup will still be delicious!
- You may need to add more salt if you use reduced-sodium chicken stock. On the other hand, if you use regular chicken stock, you might not need to add more.
- Add a handful of shredded cheddar cheese and a few Cheez-its or oyster crackers before serving to change things up.
- You can replace some of the milk with half-and-half or heavy cream for a richer soup.
More Irish-inspired recipes:
Need more menu ideas or easy recipes? Check out my Ten Irish Recipes for St. Patrick’s Day or Pudge Factor’s collection of 18 Incredible Dishes for St. Patrick’s Day.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Simple Old Fashioned Potato Soup Recipe
Equipment
- Immersion blender
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, peeled and chopped
- 3 ribs of celery, chopped
- 2 pounds Russet potatoes, peeled and chopped, about 4 large potatoes
- 3 cups chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 cups whole milk
- 1 tablespoon chopped fresh parsley for garnish, optional
Instructions
- Melt the butter in a Dutch oven or large pot over medium heat, add the celery and onions and sauté for about five to six minutes or until they are tender.
- Add the potatoes, garlic powder, kosher salt and pepper, and chicken stock. Bring to a boil and reduce the heat to low. Simmer for 20-25 minutes or until the potatoes are completely done. They should break apart easily when you pierce them with a fork. You should be able to easily mash them against the side of the pan.
- Remove from the heat and use an immersion blender to blend the potato mixture until it is smooth and creamy.
- When the mixture is smooth, add the milk. Taste and add additional salt and pepper if needed. Serve immediately.
- Optional, before serving garnish with fresh chopped parsley.
I love this recipe. It’s a year-round favorite. I made a couple of alternations to my own version that came out quite well. Rather than blending it down with a food processor, I cut a good portion of the potatoes smaller and then also cooked this for about 4 hours in the crockpot. The result was having the vegetables cook down into a potage more naturally. I mashed a few of the potatoes against the side of the crockpot with a wooden spoon at the end to get a thicker soup. But the cooking method did most of the work. The result is more of a rustic, thick soup. Also, at the end, rather than 2 cups of whole milk, I used one cup of half & half. The calories on the dairy were equivalent to the original recipe. But the higher concentration of milk fat gave it more flavor.
Hi Robyn,
Thanks so much for sharing your changes and I am so glad you liked the soup. It’s a year-round of favorite of my family’s too! I’ve never cooked it in the crockpot, but that sounds like a great idea!
Thanks again for sharing!
All my best,
Sharon
Grew up with this recipe.Yummo!!!!!!
Can I leave potatoes in chopped form not blended. I like mine chunky
Hi Tracy, sure if that’s the way like it. You might want to mash just a few so that it will have a creamy consistency. I hope you enjoy the soup, it’s one of our favorites.
All my best, Sharon
My sweet friend brought me a batch of this tasty soup after I had jaw surgery. I ate it all by myself and it was fantastic. I highly recommend it if you want a savory, “stick to your ribs” kind of soup. It really hit the spot when I wasn’t feeling very well.
Hey Kerri,
Thank you so much for your kind words. I’m so glad you enjoyed the soup!
Can you Freeze this recipe!?
Hi Debbie, I am sorry it has taken me so long to get back to you. While technically, you can freeze this soup, it does change the texture a bit, and as a rule, I don’t recommend it.
All the best,
Sharon