Old Fashioned Potato Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
12
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Calories
195 kcal
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Course
Main Course, Soup
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Cuisine
American
Old Fashioned Potato Soup Recipe
Description
This potato soup recipe uses russet or Yukon gold potatoes cut into chunks and cooked with sautéed onions, celery, and garlic in butter. Chicken base or vegetable bouillon and rosemary add depth during a simmer until potatoes are tender. Part of the potatoes are mashed directly in the pot, creating a thick and creamy soup base that still retains visible potato chunks for texture.
Sour cream and grated Parmesan cheese are stirred in towards the end, along with fresh parsley, providing creaminess and a rich, savory finish. Seasonings are adjusted with salt and freshly ground pepper, and a brief final simmer thickens the soup before serving.
The soup can also be made conveniently in a slow cooker: after sautéing vegetables, transfer them along with potatoes, broth, and rosemary to the slow cooker and cook low for 6-8 hours or high for 3-4 hours, then mash some potatoes and add the dairy and herbs.
Ingredients
- 5 pounds potato or russets, Yukon gold variety
- 1 large onion peeled and chopped, sweet
- 1 cup celery chopped
- 4-6 cloves garlic minced
- 1/4 cup butter
- 3 tablespoons chicken base paste or vegetable bouillon for vegetarian, or bouillon powder
- 1 teaspoon rosemary dried
- 1/2 cup sour cream
- 1/2 cup Parmesan Cheese grated
- 1/4 cup parsley chopped
- salt
- black pepper
- water
Instructions
- Chop the onion, celery, and garlic. Then peel the potatoes and cut them into 3/4 inch chunks. Place the potato chunks in a bowl of cold water so they don't brown.
- Place a large 7-8 quart pot over medium heat. Add the butter. Once melted, add the onions, celery and minced garlic. Sauté for 3-5 minutes to soften, stirring each minute.
- Drain off the water and add the potatoes to the pot. Add 8 cups fresh water, chicken base, and rosemary. Cover and simmer for 30 minutes, until the potatoes are fork-tender.
- Use a potato masher to gently mash approximately 1/3 of the potatoes. You want the soup base to be thick, but to still see plenty of chunks.
- Stir in the sour cream, grated parmesan cheese, and parsley. Taste, then salt and pepper as needed. Simmer another 5 minutes to thicken. Serve warm with an extra sprinkle of parmesan and parsley.
Notes
- You can prepare this soup in a slow cooker by sautéing the vegetables first, then cooking everything together on low for 6-8 hours or high for 3-4 hours.
- Mash the potatoes directly in the pot or slow cooker before adding sour cream, Parmesan, and parsley to achieve a thicker texture with some chunks remaining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 195kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 441mg | 18% |
| Potassium | 869mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 25mg | 28% |
| Calcium | 134mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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