This isn’t one of those picture-perfect, overly-complicated recipes that feels out of reach on a weeknight. It’s just a solid, comforting potato soup that you can make with basic ingredients. It uses powdered milk—not cream or expensive cheese—but still ends up thick, rich, and cozy. It’s the kind of thing that warms you up, fills you up, and doesn’t require a culinary degree to pull off.
No fuss. No weird steps. Just a method that works.
Let’s break it down, and while we’re at it, I’ll walk through some of the why’s behind the how’s. Not just a recipe—this is everything you need to know to get a good bowl of soup on the table.
What Makes This Soup Different
The secret ingredient here is powdered milk. It’s not something most people think of when it comes to soup, but it does a great job. Powdered milk adds creaminess and body without making the soup heavy or greasy. It also stores easily and keeps for ages, which means you can always have it on hand. Unlike fresh cream, it won’t spoil quickly.
Powdered milk also blends smoothly with broth-based soups like this one. It gives you the richness you want without overpowering the other ingredients. And it’s cheap. Which is nice.
Ingredients and Why They Matter
Here’s everything you’ll need, plus some context.
- 1 pound potatoes (peeled and cubed): Use starchy potatoes like russets if you want a smoother texture, or waxy ones like Yukon Gold if you want the cubes to hold their shape. Either works.
- 1 tsp chicken bouillon: This boosts the flavor. It’s concentrated salt and umami in one spoon. Use vegetable bouillon if you want to go meat-free.
- 2 tbsp olive oil: Used to sauté the onions and give everything a smooth base. Butter is okay too, but oil makes it a bit lighter.
- ¼ cup powdered milk: Thickens and enriches the soup without actual cream. It’s a pantry hack that works.
- 2 tbsp all-purpose flour: This is your thickener. It helps the soup feel like soup and not flavored water.
- 2 cups milk: Adds more body. You can use whatever milk you have—whole, 2%, even unsweetened plant milk in a pinch.
- 2 tbsp chopped parsley: Brightens the dish at the end. Fresh is best, but dried will do.
- 2 tbsp chopped celery: Adds depth and a subtle bitterness that balances the richness.
- ½ tsp black pepper: For warmth and flavor.
- 1 cup chopped onions: Gives the soup its base flavor. Don’t skip this.
- 1 cup water: Used to simmer the potatoes and veggies before thickening everything.
Step-by-Step Directions (With Extra Help Along the Way)
Step 1: Sauté Your Onions
Start by heating the olive oil in a medium or large saucepan. Add your chopped onions and cook them over medium heat. Let them soften, then keep going until they start to turn golden.
This step is key. Browning the onions gives the soup a savory depth that raw or lightly cooked onions can’t. Be patient. Stir every now and then so they don’t burn.
Tip: Add a pinch of salt to help draw out the moisture and get them cooking faster.
Step 2: Add Celery and Potatoes
Once the onions look right, throw in the chopped celery and potatoes. Stir to coat everything in that onion-flavored oil.
This isn’t about cooking them fully yet—it’s just about getting them started and mixing the flavors. A quick toss is all you need.
Step 3: Add Liquid and Seasonings
Pour in the water, then add the chicken bouillon and black pepper. Stir to combine everything, then crank the heat up to bring it all to a boil.
Once it’s boiling, lower the heat and cover the pot. Let it simmer for about 30 minutes, or until the potatoes are fork-tender.
Don’t rush this part. You want the potatoes fully soft so they can blend into the soup later.
Step 4: Mash or Blend
When the potatoes are done, it’s time to break them down. Use a hand blender if you’ve got one—it’s fast and smooth. If not, a potato masher works just fine.
You don’t need to puree the whole thing unless you want that totally smooth texture. Leaving a few chunks gives it a more rustic, homemade feel.
This is your soup—stop mashing when it looks right to you.
Step 5: Mix the Milk Base
In a separate bowl, combine the powdered milk and flour. Whisk in the regular milk a bit at a time until you’ve got a smooth mixture.
Adding the powdered milk this way helps it dissolve fully and prevents clumps.
Once it’s smooth, pour it into the soup. Stir everything together and bring it back up to a low boil. Let it cook for 5–10 minutes, stirring often.
This is when the soup gets thick. You’ll see it start to change texture—stick with it and keep stirring so it doesn’t burn at the bottom.
Step 6: Finish and Serve
Once it’s thick and creamy, taste it. You might want a little more salt, more pepper, or even a splash more milk if it’s too thick for you.
Ladle it into bowls and top with chopped parsley.
That’s it. Done.
Ideas for Extras and Variations
Want to switch it up? You can tweak this base recipe in a lot of ways without messing it up.
Add-ins:
- Bacon bits or chopped ham: Adds smoky flavor and makes it more filling.
- Shredded cheese: Stir in at the end for a richer texture.
- Frozen corn or peas: Adds sweetness and color.
- Chopped carrots: Sauté them with the onions for a more veggie-heavy version.
Swaps:
- Vegetable broth instead of bouillon + water: If you’re vegetarian or just want a different flavor base.
- Butter instead of oil: For a creamier start.
- Almond or oat milk: Works in a pinch—just use unsweetened, unflavored ones.
Tips for Storage and Reheating
This soup keeps well. Let it cool, then store in a covered container in the fridge. It’ll last about 3 to 4 days.
To reheat: Use a pot over medium heat and stir often. It will thicken in the fridge, so add a little water or milk to loosen it back up.
You can freeze it too, but be aware that the texture might change a bit. Potato-based soups can get grainy after freezing. Still tastes fine, just not quite as smooth.
What to Serve with It
This soup goes well with:
- Crusty bread or toast
- Crackers
- Grilled cheese sandwiches
- A simple green salad
Honestly, though, it can stand on its own.
Why This Recipe Works
There’s nothing fancy here. Just layers of flavor, a smart thickener, and a few pantry staples. That’s what makes this kind of cooking dependable. The powdered milk trick adds richness without needing cream or cheese, which means it’s affordable and easy to make from what you’ve already got.
If you’ve ever thought that good soup had to come from a can or a fancy restaurant, this one proves otherwise.
Final Thoughts
This is one of those recipes you can come back to over and over. It’s flexible, forgiving, and cheap to make. It doesn’t try to be fancy—it just fills the bowl and the belly. That’s enough.
And once you’ve made it a couple of times, you’ll probably start putting your own spin on it. Good. That’s the point. Make it yours.
If you’ve got potatoes, onions, and powdered milk, you’ve got soup. That’s all you need.
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