4-Ingredient Old-Fashioned Potato Soup
A Simple, Creamy, Comforting Midwestern Classic
This old-fashioned potato soup is the kind of recipe Midwestern moms turned to when the grocery budget was tight. It’s creamy, rich, and deeply satisfying, yet requires only four basic ingredients: potatoes, onion, milk, and butter. Perfect for a cozy lunch, a light dinner, or using up a bag of russet potatoes.
Serve it in sturdy mugs or bowls with a pat of butter on top, alongside saltine crackers, buttered toast, or crusty bread. It also pairs beautifully with a simple green salad or a grilled cheese sandwich for a heartier meal.
Ingredients (Serves 4)
2 pounds russet potatoes, peeled and cut into ½-inch chunks
1 medium yellow onion, finely chopped
4 cups whole milk
4 tablespoons unsalted butter, plus more for serving (optional)
1½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
Water, enough to cover potatoes
Optional garnishes:
Extra butter
Chopped fresh parsley
Sliced green onions
Instructions
1. Prep the Potatoes
Peel the russet potatoes and cut them into roughly ½-inch chunks so they cook evenly.
2. Simmer the Potatoes
Place the potato chunks and finely chopped onion in a medium pot. Add just enough water to barely cover the potatoes to keep the flavor concentrated.
Stir in the salt, then bring to a boil over medium-high heat. Reduce to a gentle simmer, uncovered, for 12–15 minutes, until the potatoes are tender and easily pierced with a fork.
3. Remove Excess Water
Turn off the heat. Using a ladle, carefully remove and discard most of the cooking water, leaving about ½ cup at the bottom to prevent scorching.
4. Add Butter
Add the butter to the hot potatoes and onions, stirring until it melts and lightly coats the potatoes.
5. Add Milk and Warm
Pour in the milk and return the pot to low heat. Stir gently, breaking up some of the potatoes with the back of a spoon while leaving chunks for texture.
Do not boil; just warm until the soup is steaming and lightly thickened, about 5–8 minutes.
6. Adjust Seasoning
Taste and add more salt and black pepper if needed.
If too thick: add a splash of milk
If too thin: simmer on low a few more minutes, stirring occasionally
7. Serve
Ladle the soup into mugs or bowls. Top each serving with an extra small pat of butter so it melts into the creamy surface. Serve hot.
Variations & Tips
Richer Soup: Replace 1 cup of milk with half-and-half; keep heat low to avoid curdling.
Smoother Texture: Mash more potatoes or briefly use an immersion blender, leaving some chunks for texture.
Stretch It: Serve over a scoop of plain cooked rice or leftover mashed potatoes.
Herbal Note: Add a bay leaf while simmering.
Cheesy Version: Stir in a small handful of shredded cheddar at the end.
Garnish: Sprinkle with parsley or green onions for color and freshness.
Storage & Reheating
Refrigerator: Store in an airtight container for 3–4 days.
Reheat: Warm gently over low heat, stirring occasionally; add a splash of milk if it’s too thick.
This simple, budget-friendly soup is comfort in a bowl, perfect for cold days or whenever you want a little taste of home.
