Back-to-Basics Easy Potato Soup
This Back-to-Basics Easy 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!
It’s 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!
Back-to-Basics Easy Potato Soup
Only 6 simple ingredients and you have this rib-sticking vegetarian potato soup. It’s super creamy (no cream or roux necessary) and comforting – yet SO easy to make!
- 4-5 medium russet potatoes, peeled and diced (about 3 pounds/6 cups, diced)
- 1 medium onion, diced (about 2 cups)
- 2 stalks celery, chopped (about 1 cup)
- 1 carrot, peeled and chopped (about 1/2 cup)
- 1 cup milk (2% 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.
Use unsweetened, plain almond milk.
Top with cooked, crumbled bacon.
Yield: Serves 4-5, Serving Size: About 2 cups (1/5 of recipe)
- Amount Per Serving:
- Calories: 317 Calories
- Total Fat: 1g
- Sodium: 276mg
- Carbohydrates: 66g
- Fiber: 8g
- Sugar: 6g
- Protein: 8g
Originally published Oct. 23, 2009. Updated and republished March 5, 2020.
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