Old-Fashioned Potato Soup

This Old-Fashioned Potato Soup is a hearty, comforting dish that captures the essence of home-style cooking. Rich with tender cubed potatoes and a silky broth thickened by a delicate egg-and-flour mixture, it offers a satisfying warmth perfect for chilly evenings. The simple blend of milk, butter, and fresh seasoning highlights the natural earthiness of the potatoes, creating a meal that is both nourishing and nostalgic. Ideal for a cozy dinner or as a soothing lunch, this soup comes together quickly with pantry staples. Its gentle flavor profile makes it versatile enough to serve as a side or a light main course, appealing to those who appreciate classic, wholesome flavors without unnecessary complexity.

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 225.9

Dietary: Vegetarian

Description

This Old-Fashioned Potato Soup is a hearty, comforting dish that captures the essence of home-style cooking. Rich with tender cubed potatoes and a silky broth thickened by a delicate egg-and-flour mixture, it offers a satisfying warmth perfect for chilly evenings. The simple blend of milk, butter, and fresh seasoning highlights the natural earthiness of the potatoes, creating a meal that is both nourishing and nostalgic. Ideal for a cozy dinner or as a soothing lunch, this soup comes together quickly with pantry staples. Its gentle flavor profile makes it versatile enough to serve as a side or a light main course, appealing to those who appreciate classic, wholesome flavors without unnecessary complexity.

Ingredients

8 medium potatoes, peeled and cubed
4 cups milk
2 tablespoons butter
1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 large egg, well beaten
1/2 cup all-purpose flour
1/4 cup cold milk (for tempering)

Directions

1
Place the cubed potatoes in a large saucepan and cover with water.
2
Bring to a boil over high heat, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3
Drain the potatoes thoroughly, discarding the water.
4
Return the potatoes to the saucepan and pour in the 4 cups of milk.
5
Heat the milk and potato mixture over medium heat until steaming hot, but do not boil.
6
Season with salt and pepper to taste.
7
In a small bowl, rub the butter into the flour until the mixture resembles coarse crumbs.
8
Add the beaten egg and 1/4 cup cold milk to the flour-butter mixture, stirring until smooth and thin enough to drip off a spoon.
9
Stir the egg mixture into the hot milk and potatoes.
10
Cover the saucepan and cook on low heat for 10 minutes, stirring occasionally to prevent sticking.
11
Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 225.9kcal

% Daily Value *
Total Fat 6.1g10%
Saturated Fat 2.8g14%
Cholesterol 101.6mg34%
Sodium 73.1mg4%
Total Carbohydrate 35.0g12%
Dietary Fiber 4.4g18%
Sugars 2.6g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent the egg from scrambling, ensure the milk mixture is hot but not boiling before adding the egg mixture.

Stir gently but consistently during the final 10 minutes of cooking to avoid lumps.

This soup is best served fresh. If storing leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently on the stove, stirring frequently.

For a richer flavor, substitute half-and-half for the milk.

Keywords: potato soup, old-fashioned, comfort food, vegetarian, creamy soup, egg drop soup, easy dinner, winter recipe, homestyle, potato recipe, milk soup, butter, flour thickener, quick meal, classic soup, warm meal, simple cooking, hearty, family friendly, budget friendly

Read it online: https://www.chefs-mate.com/recipe/old-fashioned-potato-soup-2/