Old Fashion Potato Soup is a simple dish, but full of flavor! Perfect for those chilly winter nights – or even an appetizer for a dinner party – this deliciously creamy soup tastes great served just as it is, or topped with a variety of tasty additions.
What sort of potatoes should I use?
Not all potatoes work well in this recipe. Different types of potatoes contain different amounts of starch and vary in the thickness of their skins. This means they react differently to heat.
Most potatoes fall into one of two categories – either starchy or waxy,
Waxy potatoes are perfect for soups and stews as they don’t absorb too much moisture and are more likely to hold their shape. There are two types of waxy potato that we particularly recommend for Old Fashion Potato Soup:
– Red potatoes: these potatoes aren’t too starchy, so they won’t add too much thickness to your soup and hold their shape well
– Yukon Gold: these are the holy grail of potatoes! A perfect combination of waxy and starchy, they can be used in a variety of ways.
If you want to get a bit creative, you may like to give Purple Majesty potatoes a try – but be warned, your soup will look quite interesting! These potatoes retain their color once cooked and work well in soups.
Tasty toppers for your Old Fashion Potato Soup:
Just a small handful of any of these toppings (or even a combination of them) will add lots more flavor to your soup. Why not try…
– Crispy crumbled bacon
– Shredded cheese
– Sliced scallions or sautéed shallots
– Sour cream or natural yogurt
Note: The texture of the soup in this recipe can easily be thickened by doubling the roux.
If you love potato soup, you might like to try this tasty Baked Potato Soup Recipe a try too!
Old Fashion Potato Soup Recipe
- 8 Chicken Broth
- 6 Diced Potatoes
- 1 Finely Chopped Celery
- 1 Chopped Onion
- 2 Butter
- 2 Flour
- 1 Kosher Salt
- 0.5 Crushed Garlic
- 1 White Pepper
- 1 Heavy Cream
- 1 Milk
- In a large saucepan or pot, bring the chicken broth, cubed potatoes, celery and onion to the boil. Once boiling, reduce heat slightly and cook until the potatoes are soft.
- In a second saucepan, melt butter and combine with flour over medium heat until a golden brown paste has formed; this is referred to as a roux and acts as a thickening agent in soups, stews, curries, etc.
- While stirring constantly, pour the potato mixture into the saucepan containing the roux, mixing until well combined. Add the remaining ingredients. Simmer until creamy, about 30 minutes.
- Add desired toppings and serve.