Cream of Potato Soup: Rich, Smooth & Old-School Comfort.

There is a particular kind of quiet joy in a bowl of Old-School Cream of Potato Soup. Unlike the modern “loaded” versions that are often a vehicle for toppings, the classic cream of potato is about the soul of the vegetable itself. It is velvety, understated, and possesses a subtle sweetness from simmered aromatics and high-quality dairy.¹

The hallmark of this recipe is the “Starch-Bond” method. Instead of relying solely on heavy cream for thickness, we use the natural starch of Russet potatoes to create a “hybrid” texture—partially blended for silkiness, but with enough tender chunks to remind you that this is a hearty, handmade meal.

The Pillars of Potato Perfection

To get that vintage, diner-style richness without it becoming “heavy” or gluey, you need to balance three specific elements:

Element	Key Choice	Why it Matters
The Potato	Russets (Burbank)	High starch content ensures the soup thickens naturally.
The Fat	Butter + Bacon Render	Butter provides the “cream” flavor; bacon adds a smoky base note.
The Texture	The Partial Mash	Keeps the soup interesting—velvety broth with soft bites.

Ingredients

3 lbs Russet potatoes (peeled and diced into 1/2-inch cubes)
4 tbsp Unsalted butter
4 slices Thick-cut bacon (diced)
1 large Yellow onion (finely diced)²
2 stalks Celery (finely diced)
4 cups Chicken or Vegetable broth (low sodium)
2 cups Whole milk
1/2 cup Heavy cream
1 tsp Dried thyme
1/4 tsp Nutmeg (the “secret” old-school spice)
Salt and white pepper to taste (white pepper keeps the soup looking pristine)

Step-by-Step Instructions

1. Render the Base

In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set aside, but keep the grease in the pot. Add the butter to the bacon grease.

2. Sauté the Aromatics

Add the onion and celery to the butter/bacon fat. Sauté for 6–8 minutes until the onions are translucent and soft, but not browned.

Pro Tip: We aren’t looking for caramelization here. Keeping the heat medium-low ensures the soup stays light and “creamy” in color rather than turning brown.

3. The Potato Simmer

Add the diced potatoes and thyme. Pour in the broth—it should just cover the potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes or until the potatoes are very tender and easily pierced by a fork.

4. The Texture Choice

This is where the magic happens. Use a potato masher to crush about 1/3 of the potatoes directly in the pot. This releases the starch into the broth, thickening it instantly.

For a modern twist: Use an immersion blender for just 2 or 3 pulses to get an even smoother consistency while leaving some chunks intact.

5. The Dairy Finish

Stir in the milk, heavy cream, and nutmeg. Let the soup simmer uncovered for another 5–10 minutes until it reaches your desired thickness. Taste and add salt and white pepper.

Flavor and Texture Notes

This soup is purely comforting. The first thing you’ll notice is the “velvet” mouthfeel—the broth feels substantial and rich, thanks to the starch/cream combination. The nutmeg provides a very faint, warming aromatic that most people can’t quite identify but will definitely miss if it’s gone.

The flavor is buttery and clean, with the celery providing a subtle savory backbone that cuts through the richness of the dairy.

Tips and Variations

Preventing “Gumminess”: Never use a high-speed blender or food processor to blend the whole soup. The blades move too fast and turn potato starch into a sticky, glue-like paste. Stick to a masher or a few pulses of an immersion blender.
The Leek Swap: For a more “Vichyssoise” style flavor, replace the yellow onion with two large, cleaned leeks (white and light green parts only).
The “Loaded” Upgrade: While this is a “clean” soup, you can always add the reserved bacon bits, sharp cheddar, and chives to the top of the bowl just before serving.
Cold Weather Prep: This soup keeps beautifully in the fridge for 3–4 days.³ It will thicken significantly as it cools; simply add a splash of milk when reheating to bring it back to life.

FAQ

Can I use red or gold potatoes?

You can, but the soup will be much thinner. Red and gold potatoes are “waxy” and hold their shape, meaning they don’t release much starch.4 If you use them, you may need to add a tablespoon of flour (a roux) at the beginning to get the right thickness.

How do I make this vegetarian?

Omit the bacon and use a high-quality vegetable broth. Replace the bacon grease with an extra 2 tablespoons of butter or a neutral oil.

Why is my soup bland?

Potatoes are “salt-sponges.” They absorb a massive amount of seasoning. If it tastes flat, add salt half a teaspoon at a time—you’ll be surprised how much it takes to make the potato flavor truly sing.

Conclusion

Cream of Potato Soup is a reminder that the simplest ingredients—butter, milk, and earth-grown vegetables—often make the most profound meals. It is a dish that invites you to slow down and savor the warmth.