Old Fashioned Potato Soup Recipe

Name: Old Fashioned Potato Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large sweet onion, chopped; 2 celery stalks, chopped; 2 large carrots, chopped; 1 teaspoon coarse salt, divided; 3 garlic cloves, minced; 3 large russet potatoes, scrubbed or peeled, and cubed; 3 cups dairy free milk; 1/3 cup all-purpose flour (or 3 tablespoons cornstarch); 4 cups chicken or vegetable broth; Black pepper, to taste; 2 tablespoons chopped fresh parsley

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Why I love this vegan potato soup recipe

Giving up creamy soups was something I did not want to do when we went dairy free. There’s nothing I used to crave more than cheesy broccoli soup on a cold day, but honestly, I’ve gotten over it – probably because I created a killer recipe for vegan broccoli soup.

I’ve realized that there are so many was to recreate a creamy soup without dairy. This old fashioned potato soup is a complete dupe for the real thing, and you won’t even know there’s something “missing”.

dairy free potato soup in a large dutch oven

Here’s what you’ll need to make it:

How to make old fashioned potato soup

Sauté the vegetables. Heat olive oil to medium-high heat in a Dutch oven. Add the onion, celery and carrots with a pinch of salt.

Let them cook, stirring occasionally, until they’re slightly soft and the onions are translucent. Add the garlic and let it cook until fragrant, about 30 seconds.

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vegan potato soup topped with cheddar shreds and green onion

Boil the potatoes. Add the potatoes, broth (save 1/2 cup for later), milk and the remaining salt to the pot. Bring the soup to a boil, and then reduce the heat to a simmer.

Simmer the soup. Let the soup simmer until the potatoes are tender. This should take about 20 – 30 minutes at a low temperature.

Thicken it up. While the soup simmers, whisk or stir the flour (or cornstarch) with the remaining broth in a small bowl until smooth.

Stir the slurry mixture into the soup and let it cook for an additional 10 minutes, or until the soup has thickened.

FAQs and tips for making the best potato soup

What is the best way to thicken potato soup?

The easiest way to thicken soup is by using a slurry. Mix your thickener (most likely cornstarch or flour) with cold water or broth until it’s dissolved. Stir this into the soup and allow it to to cook for a bit. Most thickeners need to be heated for them to work.

Should I boil potatoes before adding to soup?

No. This potato soup recipe doesn’t require you to cook the potatoes before adding them to the soup. They will cook while the soup simmers.

What can I add to potato soup for flavor?

If your potato soup is lacking flavor, you probably just need to adjust the salt to taste. Even a little bit of extra salt can make a huge difference in bringing out the flavors in soup. You can also add herbs like parsley or chopped green onion to add flavor.

Do you have to peel potatoes for soup?

No. Peeling the potatoes is a matter of personal preference. If you choose not to peel your potatoes, make sure you wash them well before adding them to the soup.

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