Can I make old fashioned potato soup ahead of time?

Yes, old fashioned potato soup is an excellent make-ahead recipe. You can prepare it up to 3–4 days in advance and store it in an airtight container in the refrigerator. When reheating, warm it gently over low heat and stir occasionally to maintain its creamy consistency. Add a splash of milk if it thickens too much.

How do I thicken old fashioned potato soup if it’s too thin?

If your old fashioned potato soup turns out thinner than expected, you can let it simmer uncovered for a few extra minutes to reduce excess liquid. Another option is to mash some of the cooked potatoes directly in the pot or add a small slurry of flour or cornstarch mixed with cold milk, then simmer until thickened.

Can I freeze old fashioned potato soup?

Yes, you can freeze old fashioned potato soup for up to two months. Because it contains dairy, the texture may change slightly after thawing. To restore creaminess, reheat slowly and stir well. Adding a bit of milk or broth while reheating helps bring the soup back to its original consistency.

What are the best toppings for old fashioned potato soup?

Popular toppings for old fashioned potato soup include shredded cheese, crispy bacon bits, chopped green onions, fresh parsley, or a dollop of sour cream. These additions enhance flavor and texture while keeping the soup comforting and satisfying.

Old Fashioned Potato Soup – Easy Comfort Classic

Description

Old Fashioned Potato Soup is a creamy, comforting classic made with tender potatoes, carrots, and onions in a rich milk-based broth. Thickened with a simple roux and seasoned with parsley, thyme, and black pepper, this hearty homemade soup is perfect for an easy family dinner and tastes even better the next day.

Ingredients

Scale

1/4 cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
Ground black pepper, to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
1/4 teaspoon dried thyme

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Instructions

Gather all ingredients. Peel and dice the potatoes, dice the carrots, and chop the onion.
Melt the butter in a saucepan over medium heat. Stir in the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
While the onion cooks, add the diced potatoes, diced carrots, water, and chicken bouillon powder to another pot. Bring to a boil, then cook until the vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
Add the flour to the cooked onions to form a paste (roux). Cook, stirring constantly, for 2 minutes to remove the raw flour taste.
Gradually pour in the milk while stirring constantly. Cook over low heat, stirring frequently, until warmed through and lightly thickened.
Pour the potato-and-carrot mixture into the milk mixture. Stir in the dried parsley and dried thyme, then heat through. Taste and adjust black pepper as needed.
Serve hot. Optional: top with shredded cheese and crispy bacon crumbles if desired.

Notes

For a smoother texture, lightly mash a portion of the potatoes in the pot before serving.
For a vegetarian option, substitute vegetable stock or vegetable bouillon for the chicken bouillon powder.
If the soup becomes too thick after chilling, reheat gently and add a splash of milk to loosen it.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Freezing is possible, but dairy-based soups may separate slightly; thaw and reheat slowly while stirring.

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 338
Sugar: 10g
Sodium: 858mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 10g
Cholesterol: 31mg