Simple, easy, creamy old fashioned potato soup (vegetarian meatless potato soup without bacon or any meat) from scratch using 4 main ingredients including cooked, mashed yellow potatoes or yukon gold potatoes is quick to make in instant pot pressure cooker or stove top and it is so simple yet delicious perfect to be served with holiday meals like Thanksgiving lunch or dinner, Christmas and more! I added dried parsley leaves for more flavor which attributes to the slight yellow green color of the soup!
The 4 main ingredients in this potato soup recipe are potatoes, butter, milk and dried minced onions.
The 5th main ingredient is heavy cream plus water to boil potatoes and salt, garlic, parsley and pepper to add flavors which you may adjust based on your preferences.
If you have never tried a simple, easy potato soup using cooked, mashed potatoes, do try this easy potato soup recipe!
More easy potato recipes include instant pot boiled potatoes, microwave baked potatoes, roasted red potatoes, boiled baby red potatoes in instant pot, spicy roasted potatoes and more!
Easy soup recipes include carrot ginger soup in instant pot, pumpkin carrot ginger root vegetable soup, vegan sweet potato coconut milk soup, mung bean soup and more!
Homemade Meatless Potato Soup From Scratch Using Yellow Yukon Gold Potatoes
The homemade soup is so simple to make at home from scratch, however you can adjust the seasonings to add flavors to your preference.
You may use leftover mashed potatoes from holidays to make potato soup, but here we are cooking the potatoes first, then mash the cooked potatoes to make the simple and delicious potato soup.
As I mentioned, I used yellow potatoes or yukon gold potatoes to make this homemade potato soup but you may also use other large potatoes like russet potatoes to make the soup.
How To Thicken Potato Soup?
This creamy potato soup doesn’t need anything extra to make it thick, since potatoes have lots of starch and that will naturally make soups thicker!
However, in case you think you need to thicken potato soup you can use cornstarch.
To add cornstarch, just use 1 to 2 tablespoons of cornstarch mixed with cold milk (without lumps) and add it to the soup and simmer for a couple of minutes. This will help you thicken the soup if necessary!
So here is how you can make this easy simple potato soup from scratch using few ingredients!
How To Make Easy, Simple & Creamy Potato Soup At Home?
To make easy, simple old fashioned potato soup at home, we use the following ingredients.
Ingredients used:
yukon gold potatoes 4 large sized (may use russet potatoes or any varieties of large potatoes)
salt adjust to taste
water as need to boil potatoes
whole milk 2 cups
butter 4 tablespoons
heavy cream ¾ cup
dried minced onions ½ cup
garlic powder 1 teaspoon
black pepper 1 teaspoon (adjust to your preference)
dried parsley 1 teaspoon (optional)
Step by step instructions
Peel and dice the potatoes in cubes and add to a pot or saucepan.
Add enough water to cover the potatoes, add enough salt and bring the mixture to a boil.
Cover the pot or pan with lid, simmer in medium low heat for about 25 to 30 minutes until the potatoes are cooked and soft in texture.
If you are cooking potatoes in instant pot pressure cooker, it is not necessary to dice the potatoes early, as it is super easy to boil whole potatoes in instant pot.
Once the potatoes are cooked, let the potatoes cool down.
Once it is cooled enough, save about 1 cup of leftover water and discard the remaining water used for cooking potatoes.
Using a masher, mash the potatoes a bit (do not do a lot of mashing like you do for making mashed potatoes since having little pieces of potatoes is good for the texture of the soup).
Add milk, heavy cream, dried minced onions and garlic powder, stir well to combine with potatoes.
Add butter also to the potatoes, simmer the contents in medium heat until the mixture is boiled and then continue to cook for another 2 to 3 minutes until preferred consistency for the soup is reached.
Keep in mind that the soup will further thicken as it cools down so if you may add little more liquid (water, milk or broth) if necessary.
Finally, add black pepper powder and dried parsley leaves (if using), stir well and serve hot for best results!
You may also add some caramelized onions to the potato soup for even more flavor if you like!
How Long Does Potato Soup Last In Fridge?
This creamy potato soup can be stored in air tight containers in refrigerator for another couple of days.
The soup may thicken as it cools down, so you will need to add little more liquid like water or milk to thin it down, stir well and then reheat the soup just before serving.
Can You Freeze Potato Soup?
If you need to save this potato soup for longer time than about two days, it is a good idea to freeze the soup.
To freeze it, transfer the soup to freezer safe bags or containers or you can transfer it to ice cube trays and store for longer time.
What Goes With Potato Soup?
You can serve potato soup with homemade or storebought bread, sandwiches, vegetables like roasted broccoli or roasted cauliflower or brussel sprouts, corn, pasta etc or anything you like!
Below you can get the detailed recipe for easy homemade old fashioned potato soup!
Easy Potato Soup – Creamy Homemade Soup From Scratch
Ingredients
- 4 large yukon gold potatoes may use russet potatoes or any varieties of large potatoes
- salt adjust to taste
- water as need to boil potatoes
- 2 cups whole milk
- 4 tablespoons butter
- ¾ cup heavy cream
- ½ cup dried minced onions
- 1 teaspoon garlic powder
- 1 teaspoon black pepper adjust to your preference
- 1 teaspoon dried parsley optional
Instructions
- Peel and dice the potatoes in cubes and add to a pot or saucepan.
- Add enough water to cover the potatoes, add enough salt and bring the mixture to a boil.
- Cover the pot or pan with lid, simmer in medium low heat for about 25 to 30 minutes until the potatoes are cooked and soft in texture.
- If you are cooking potatoes in instant pot pressure cooker, it is not necessary to dice the potatoes early, as it is super easy to boil whole potatoes in instant pot.
- Once the potatoes are cooked, let the potatoes cool down.
- Once it is cooled enough, save about 1 cup of leftover water and discard the remaining water used for cooking potatoes.
- Using a masher, mash the potatoes a bit (do not do a lot of mashing like you do for making mashed potatoes since having little pieces of potatoes is good for the texture of the soup).
- Add milk, heavy cream, dried minced onions and garlic powder, stir well to combine with potatoes.
- Add butter also to the potatoes, simmer the contents in medium heat until the mixture is boiled and then continue to cook for another 2 to 3 minutes until preferred consistency for the soup is reached.
- Keep in mind that the soup will further thicken as it cools down so if you may add little more liquid (water, milk or broth) if necessary.
- Finally, add black pepper powder and dried parsley leaves (if using), stir well and serve hot for best results!
- You may also add some caramelized onions to the potato soup for even more flavor if you like!
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