Old-Fashioned Potato Soup

Prep Time: 15 minutes                                Cook Time: 45 minutes                     Servings: 8


  • 4-5 large potatoes, peeled and diced into 1-inch pieces (about 3 lbs of potatoes...I like to use a mix of Russets and red potatoes)
  • 1/2 - 3/4 yellow onion, finely diced (to taste) 
  • 8-10 cups of water
  • 3 Knorr brand chicken boullion cubes
  • 2 teaspoons dried parsley or 1/4 cup finely chopped flat-leaf parsley
  • 1/2 - 1 teaspoon ground white pepper ( to taste)
  • 1/2 cup heavy whipping cream or half and half
  • extra chopped fresh flat-leaf parsley, for garnish (if desired) 
  • sliced green onions, for garnish (if desired)

1.  Place diced potatoes and onions into a large pot or Dutch oven. Pour enough water into the pot to completely cover the vegetables. Bring pot to boil and then reduce heat to medium. Add in 2 bouillon cubes, parsley, white pepper and stir.  Allow pot to simmer uncovered, stirring often, for 20 minutes. 

2.  Remove pot from the heat and using a potato masher, partially (and carefully) mash the diced potatoes in the pot. Stir and and return pot to the heat. Do a taste test at this point to see if the soup needs the third bouillon cube for flavor, if so, add it at this time. Simmer for another 15-20 minutes, stirring often. 

3. Remove pot from heat and stir in the heavy cream.  Ladle hot soup into bowls and garnish as desired. 

**This is fantastic quick dinner when served with slices of a store-bought French bread or bread sticks and a green salad!**

Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.