Homemade Old Fashioned Potato Soup for Comfort and Warmth

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There’s nothing more comforting on a chilly day than a warm bowl of old-fashioned potato soup. This silky, rosemary-kissed version brings together creamy potatoes, aromatic herbs, and a touch of butter for a simple yet hearty meal. It’s a timeless classic that’ll make your kitchen smell incredible.

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Ingredients

  • 4 medium russet or Yukon gold potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable stock
  • 1 teaspoon dried rosemary (or 1 sprig fresh, minced)
  • 1 cup half-and-half or heavy cream
  • Salt and pepper, to taste
  • Optional garnish: chopped chives or crispy bacon bits
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Instructions

Begin by melting the butter in a large pot over medium heat. Once it’s sizzling, add the onion and sauté until it becomes translucent, about 5 minutes. Stir in the garlic, cooking just until it’s fragrant—overdoing it can lead to bitterness, so keep an eye on it.

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Next, toss in the diced potatoes and sprinkle in the rosemary. Season lightly with salt and pepper, then pour in the stock. Bring everything to a gentle boil, then reduce the heat to a simmer. Let the soup cook for about 15 to 20 minutes, or until the potatoes are fork-tender.

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With the heat still on low, blend half the soup until smooth using an immersion blender or by carefully transferring it to a blender. Return the blended portion to the pot and stir in the half-and-half. Simmer for another few minutes until the soup thickens slightly. Taste for seasoning, adjust with salt and pepper, and serve hot with a sprinkle of chives or crispy bacon bits.

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This Velvety Rosemary Potato Soup is a perfect choice for anyone seeking a cozy, wholesome meal. Potatoes are naturally filling, while the cream adds a touch of richness, making it an excellent comfort dish. Feel free to swap the half-and-half with coconut milk for a dairy-free version, or add extra veggies such as carrots or leeks. Whether you’re feeding a small family or batch-cooking for the week, this recipe’s warm, satisfying flavors are sure to please everyone.

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.