Description
This Old Fashioned Potato Soup is a comforting and creamy classic that combines tender boiled potatoes and sautéed onions with rich butter, evaporated milk, and cream. Seasoned with garlic and onion powder and garnished with green onions or parsley, this simple yet flavorful soup is perfect for a cozy meal and serves six.
Ingredients
Scale
Potatoes and Vegetables
- 1 pound potatoes, washed (peeled if desired, or if using russets)
- 1 cup onion, diced
- 2 tablespoons green onions or parsley, finely chopped
Dairy and Fats
- ¼ cup butter
- 2 cups evaporated milk or whole milk
- ½ cup heavy cream (whipping cream) or half and half
Seasonings
- Salt and pepper to taste
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder
Instructions
- Cook Potatoes: Dice the potatoes into even pieces. Bring a large pot of water to a boil, add the diced potatoes, and simmer until they are tender when pierced with a fork, approximately 15 minutes.
- Sauté Onions: While the potatoes cook, melt 1 tablespoon of butter in a separate skillet over medium heat. Add the diced onions and cook slowly, stirring occasionally, until the onions are soft and translucent without browning, about 5-7 minutes.
- Combine Ingredients: Once the potatoes are tender, drain them thoroughly and return them to the pot. Add the sautéed onions along with the remaining 3 tablespoons of butter. Pour in the evaporated milk and heavy cream, stirring gently to combine and heat through over low heat.
- Season the Soup: Season the soup with salt, pepper, garlic powder (if using), and onion powder according to your taste. Stir well to ensure all the seasonings are evenly distributed.
- Serve and Garnish: Ladle the hot soup into bowls. Add a small pat of butter on top for extra richness and sprinkle with finely chopped green onions or parsley for a fresh finish before serving.
Notes
- For a smoother texture, you can mash some or all of the potatoes in the soup after cooking.
- If you prefer a thicker soup, reduce the amount of milk and cream slightly or add a tablespoon of flour when sautéing the onions before adding the liquids.
- Feel free to substitute evaporated milk with whole milk for a lighter version.
- This soup can be made gluten-free by ensuring the butter and seasoning powders have no gluten additives.
- Garnishing with crispy bacon or shredded cheese can add extra flavor and texture, but will alter dietary classification.
