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Old Timey Country Potato Soup

Old Timey Country Potato Soup
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Indulge in the comforts of old-fashioned cooking with this classic recipe for Old Timey Country Potato Soup. This easy potato soup recipe will give you something delicious and hearty to serve anytime you're debating over what to put on the dinner table. Sometimes a basic potato soup recipe can be the best. Why mess with something classic and comforting when it's already so good? Just a few ingredients go into this soup, and yet, it's one of the best recipes out there. Settle in for a cozy night at home with this satisfying meal.


  • If you wish to thicken the soup further, add 2 - 3 tablespoons instant mashed potatoes and continue to cook 10 more minutes. 


  • If you choose milk instead of half-and-half, keep the heat down very low so that the milk does not curdle as it heats.


17  Warm & Comforting Potato Soup Recipes


For even more takes on this classic recipe, try our collection, 17 Warm & Comforting Potato Soup Recipes.




Cooking Time40 min


  • 3 - 4 medium potatoes, peeled and sliced (4 cups)
  • 1 medium onion, quartered and sliced
  • 1 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups water
  • 2 cups warm, half-and-half or milk
  • 1/4 cup chopped parsley


  1. Place potatoes into a large saucepan and add onion, spices and water. Bring to a boil, then cover and simmer for 30 minutes until potatoes are tender. Mash slightly with a potato masher -  you want some chunks, but the partial mashing will thicken the soup.
  2. Lower heat to low, add the half-and-half and parsley and cover and simmer for 10 minutes. Taste and adjust seasoning as desired. (see note)
  3. Serve with the cheese, allowing diners to add a spoonful on top of each bowl as desired.


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A simple potato soup is my favorite. Instead of water, I use a can or two of chicken broth. Usually I steam savory dumplings on top of the soup and that thickens it also. Cheddar either in the soup or on the soup makes it the perfect Fall supper.

I liked everything about this soup but the onion and parsley. They added a bitterness to the soup that I wasn't a fan of. Otherwise, it was comforting!

try softening or carmelizing the onions in a bit of butter over medium heat before adding them - this will make them less bitter

The flavor of the soup was simply delicious, just how it should taste. The cheddar garnish added a nice touch. I agree with commenter nicolapicola, however - making the soup thicker would garner it a 5-star rating from me. What's the best way to do that, without compromising the flavor?

Yummy! I really liked this. It's a very "soupy" soup, so I might add more potatoes next time to make it a little thicker. Love me some good potato soup!

I have been searching for recipe just like this!!! Am excited to try; may add a small amount of ham, (maybe)

Seems like it would be kind of bland.But I will give it a try.

You'll get a lot more flavor if you caramilize the onion with a couple of tablespoons of butter in the saucepan before adding the potatoes and the water. After you add the milk, stir in about 1/2 cup of instant mashed potato flakes for a nice thick, stick to your ribs soup.

I guess it would be ok to add some real mashed potatoes instead of instant. Right? I no longer buy instant.

or use flour and make a roue like for gravy if you don't have instant mashed potatoe flakes


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