🥣 What Makes This Recipe So Good
Unlike our Instant Pot potato soup or this Irish potato soup, old-fashioned potato soup is incredibly simple. There’s only 4 ingredients (plus salt and pepper, which don’t even really count as ingredients) and it’s ready to eat in roughly 30 minutes. Since this recipe is based on old-fashioned soup like grandma used to make, it won’t have the same consistency you’d get from a potato soup made with flour, cheese, sour cream, heavy cream, or canned cream of something soups. The only thickeners here are whole milk and the natural starch of the potatoes. Because of that, it might be a little thinner than you’re used to. I’ve included tips for adjusting the consistency down below! You can round out your soup with any toppings you like. Shredded cheddar, chopped green onions, crumbled bacon, a dollop of sour cream. I also like a nice crusty bread with mine, to sop up any soup the spoon just can’t reach.
👩🏼‍🍳 Chef’s Tips
I mentioned before that this is an old-fashioned potato soup, so the consistency won’t be quite the same as a fully-loaded baked potato soup. You can easily adjust it to be thicker or thinner depending on your preferences, though! For a thicker soup, just mash more of the potatoes, leaving few (if any) chunky. The more potatoes used in the soup liquid, the thicker the soup will be. For a smoother texture, use an immersion blender to purée the potatoes, rather than mashing them with a potato masher. Blending them will make the soup really creamy, without any lumps or chunks you might end up with when you just mash the potatoes. I recommend whole milk to make the soup as creamy and thick as possible, but you’re welcome to use your favorite milk, or milk alternative. For dairy-free milks like coconut or almond, make sure they’re unsweetened. Keep in mind that reduced fat milks will give you a thinner soup than whole milk.
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