Great Aunt Fannie Old Traditional Potato Soup
Step back in time with the hearty and comforting "Great Aunt Fannie Old Traditional Potato Soup," a recipe steeped in nostalgia and simple flavors. This creamy, velvety soup combines pantry staples like russet potatoes, sautéed onion, carrot, and celery for a base that's both budget-friendly and packed with cozy warmth. A classic roux provides its rich thickness, while whole milk and chicken or vegetable broth create a luscious, savory depth. Finished with a hint of dried thyme and a sprinkle of fresh parsley, this traditional potato soup strikes the perfect balance of rustic charm and satisfying comfort. Ready in just 45 minutes and made for a crowd, it’s the ideal dish to savor on chilly evenings or whenever you crave a taste of old-fashioned comfort food. Don't forget to pair it with crusty bread for an unforgettable meal!
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 1 large Yellow onion
- 1 medium Carrot
- 2 Celery stalks
- 2 tablespoons All-purpose flour
- 6 cups Chicken or vegetable broth
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the potatoes into small, bite-sized cubes. Set aside in a bowl of cold water to prevent browning.
Finely dice the yellow onion, carrot, and celery. Chop the fresh parsley and set aside for garnish.
In a large pot, melt the butter over medium heat. Once melted, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and translucent.
Sprinkle the flour over the vegetables and stir constantly for about 1 minute to create a roux.
Gradually whisk in the chicken or vegetable broth a little at a time to avoid clumps. Once combined, increase the heat slightly and bring to a gentle boil.
Drain the potatoes and add them to the pot. Reduce the heat to a simmer and let the soup cook for about 15-20 minutes or until the potatoes are fork-tender.
Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, transfer about one-third of the soup to a blender and purée, then stir it back into the pot.
Stir in the milk, salt, black pepper, and dried thyme. Allow the soup to heat through for another 5 minutes but do not let it boil.
Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve warm with crusty bread or crackers for a comforting and nostalgic meal.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 7849 mg | 341% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 34.8 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 602 mg | 46% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 6129 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
