Old-Fashioned Potato Soup
Thick and creamy, this classic potato soup recipe tastes just like grandma used to make.
As an added bonus, this soup is quick and easy enough to make on any weeknight. It will taste like it simmered on the stove all day, but it actually comes together in about an hour.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.
Cooking Time1 hr
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 pounds potatoes, diced large
- 1/2 pound baby carrots, chopped
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 3 cups whole milk
- 1/4 cup chopped fresh parsley
In a large pot, melt the butter over medium heat. Stir in the onion and celery, cooking until the onion is translucent and the celery begins to soften.
Add the potatoes and carrots to the pot. Season with salt and pepper. Stir in the flour and cook for 1 to 2 minutes. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer gently until the potatoes are tender, about 45 minutes.
Remove from the heat and stir in the milk and parsley. Continue cooking until the soup begins to bubble again. Remove from the heat, ladle into bowls, and serve.
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