This simple potato soup recipe was one of the very first recipes I ever shared, all the way back in 2009! And around here, it has stood the test of time. We love it as much now as we did 11 years ago!
This Back-to-Basics Easy Potato Soup recipe is ultra comforting and creamy, but without a lick of cream, and no need for a roux, either. It’s simply potatoes and veggies, simmered until tender, then mashed a bit for thickness. Add milk, salt, pepper, parsley, you’re done! And it’s so good!
This 6-ingredient potato soup recipe is gluten-free, vegetarian, and easily vegan – just swap the cow’s milk for almond milk.
And not only is it delicious, it’s also really frugal – it costs so very little to make! In fact, for 10 years it went by “45-Cent Potato Soup” – my calculation of how much the soup cost per serving back in 2009 – until I updated the title to something a little more reader-friendly.
This potato soup is surprisingly full of flavor considering its simple list of ingredients. It comes together in about 30 minutes for an easy, comforting weeknight meal – perfect comfort food for a blustery cold day. And absolutely delicious with a big hunk of crusty bread.
How to Make Potato Soup
What goes into this easy potato soup? Well, for one, we have:
Shocker, right? Specifically, russet potatoes – you know, those big Idaho spud baking potatoes? Those. You’ll want about 4 large ones. Peel them and dice them, and add them to a big pot with:
From there, you’ll cook until everything’s tender, then mash most of it with a potato masher.
Add milk, salt, some pepper, and some parsley (if you like). And seriously, you’re done. That’s it. Potato soup for all.
I told you it was easy!
This easy potato soup recipe is a fall and winter staple around here. And I hope it becomes a keeper for your family, too!
More potato soup possibilities
- Baked Potato Soup combines loaded baked potato goodness with comforting potato soup. Just add bacon for the meat-eaters.
- This Potato-Kale Soup is amped up with fennel seed. Add sausage to the meat-eaters’ portions for a perfect one-dish-two-ways situation.
- Creamy Sweet Potato Rosemary Soup has sweet potato instead of potato-potato, but it’s still got the cozy vibe we crave.
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Back-to-Basics Easy Potato Soup
- 4-5 medium russet potatoes (about 3 pounds) (peeled and diced; about 6 cups diced))
- 1 medium onion, diced (about two cups diced)
- 2 stalks celery, diced (about 1 cup diced)
- 1 carrot, peeled and diced (about 1/2 cup diced)
- 1 cup milk (2% dairy milk or unsweetened plain almond milk are both great)
- 1 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 1/4 cup chopped fresh parsley (optional)
- To a 4-quart or larger dutch oven or soup pot, add the potatoes, onion, celery, and carrots. Add water to approximately 1/2 inch below the top of the vegetables.
- Set on stove and turn to high.
- Bring to a boil. Reduce heat to low and cover. Simmer until all of the vegetables are soft, stirring occasionally - about 20 minutes.
- Using a potato masher, carefully mash most of the soup (it's going to be hot!), leaving a few chunks for texture.
- Stir in the milk and the parsley. Add 1 teaspoons salt and 1/4 teaspoon pepper. Taste and add more salt and pepper if desired. (I usually add about one more teaspoon of salt - potato soup takes a lot of salt! But you may wish to use less. Or more!)
- Serve. The soup will thicken as it cools.
- To store, refrigerate in an airtight container. Reheat in soup pot. If the soup is very thick upon reheating, it can be thinned out with some water.
YUM. I am so making this tomorrow night! Who knows how to PAR-TAY on a Saturday night?! ME!! LOL!
i just made this (well, basically – i added leek and cauliflower.)
Topped it with toasted squash seeds, really yummy. Thanks!
Made it tonight for company Kare, and OH MAN it was good!! Thanks, what an easy meal. 🙂 That’s in the rotation permanently. I also made Pioneer Woman’s Onion Rosemary blue cheese bread to go with it. MMMMM! I put some chives in the bread, and chives as a garnish for the soup and it was wonderful.
Andrea and Sonia, I love this feedback! 🙂 Toasted squash seeds, that sounds amazing. And with Pioneer Woman’s onion rosemary blue cheese bread? Perfect. I’ve been meaning to try that recipe.
I love potato soup, but CHEAP potato soup is even better! 😀 I wish I was having this for dinner instead of leftovers…
I just made this without the celery and added extra carrots and some baby clams and cheese to make a sort of clam chowder, and it was great! Super easy and really delicious. And I’m in a dorm, so if I say it’s easy, it definitely is! Thanks so much!
I’m so impressed that you’re making from-scratch meals in your dorm room! Nice!
I am making this right now sans the carrot and added butter and bacon fat (no bacon available) to add body to the soup. I’m fighting bronchitis and wanted something easy to make and comforting. Thanks for posting!
I wanted to add that I was not worried about calories. I don’t feel well and don’t have an appetite so I think I deserve some calories. Also decided to add some grated pizza cheese blend, a pinch of nutmeg and Hungarian paprika. I cheated and cooked my potato in the microwave. This is probably the laziest I have been regarding cooking in YEARS! But we all have those days, don’t we? All I need now is some nice bread to dip in and soak up the soup! Buttered bread. 🙂
Yummy can’t wait to fix it.
How did you come up with the 45 cent/bowl estimation? Could you break it down for me? I’m looking to make the cheapest soup possible but 45cents/bowl seems too good to be true 🙂
I just added together the cost of the ingredients and divided it by the servings. This recipe is nearly 10 years old, however, and I should perhaps adjust the title to account for inflation. 🙂
I tried your potato soup tonight and is was enjoyed! Thank you for the recipe! I am a soupy lady during the winter and your recipe will be added to my list.
I make a similar basic soup quite often for my family, though I’m looking for a different version to diversify things a bit. I want to make this recipe, but I have some issues with few ingredients, though. Can I substitute the onion with something milder and skip the black pepper? These two don’t really get along with my tummy, so I try to avoid them whenever I can.
Certainly – make it your own!
It is really easy. I will try it for my family.
I love this soup, cheap, easy, delicious, and customizable!
Thank you, Joanna! I’m so glad it’s a winner for you. Thank you so much for coming back to leave a review!
Wow I cannot wait to make this 1000 island recipe and experiment with the different ingredients. I ave been looking for a while for a good recipe. I read the Story and growing up my maiden name was LaLonde. My Grandfather moved to Michigan to work in the ship yards near Detroit. I seen the name LaLonde and you had me at that
Wonderful!!! Just how Grandma and Momma made it for us.
I tried it, I really liked it, I will be making it countless times again.
Delicious! Almost too sweet I think I could leave out some of the maple syrup in the drizzle. I am going to revise my annual sweet potato casserole/pie recipe this year with this one.
So glad I used this recipe! It was so good with my new griddle. I didn’t need to cook but 5 mins on one side and 4 mins on the other at 275 degrees for a perfect brown crunch. I used two pieces of sharp and one of American cheese. Super-Good! Thanks to your website, I am falling in love with grilled cheese sandwiches again ♥️
I made this soup last week, used the full fat coconut milk option, it was delicious! My husband loved it too, which is a real bonus, keeps him from eating frozen pizza, pasta, etc. I made a double batch and good thing I did because with only the two of us it was gone in 2 days.
I’m excited to give this a try a thanks!
This Thousland Island reciepe is perfect. It has a tang, and freshness, a little sweet from the relish. It mkes your salad explode with flavor. I could see using it on a burger for a zingy sauce. A defenate A-plus in my book. Thanks for sharing this resipie with me.
Tried this gluten free peanut butter cake, I altered it slightly but loved the flavour and texture. Used almond meal, and added an egg, with frozen blueberries at the base of each small ramekin, served with strawberries and blueberries and yoghurt. Yummo…
Really good! Very creamy and similar to Starbucks. Only difference is maybe with the coconut milk I used, seemed very coconutty flavored but it didn’t bother me or the kids. We all liked it!!!!
This is an easy, wonderful recipe. I followed your directions exactly, but we were out of bacon and it needed more flavor to satisfy my family. I seasoned it with cumin, paprika, and fenugreek leaves and shaved parmesan cheese over the top. It was truly an outstanding soup. Thank you!
So easy to make and delicious! I had to use sweetened vanilla almind milk so I added less honey.
Forced to go dairy free over a year ago, hate it. Corn chowder was a winter meal made often. Since then I have searched and this is the 4 th one we tried! Bingo! Thank you sooooo much for giving me back a favorite we had lost.
Thanks so easy
I love this simple and delicious recipe. I have made it twice. It is a go-to!