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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Peel and dice the potatoes into small, bite-sized cubes. Set aside in a bowl of cold water to prevent browning.

Step 2

Finely dice the yellow onion, carrot, and celery. Chop the fresh parsley and set aside for garnish.

Step 3

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.

Step 4

Sprinkle the flour over the vegetables and stir constantly for about 1 minute to create a roux.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with freshly chopped parsley.

Step 10

Serve warm with crusty bread or crackers for a comforting and nostalgic meal.

Nutrition Facts

Serving size	(2912.1g)

Amount per serving	% Daily Value*
Calories	1540.6

Total Fat 47.5g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 122.3mg	0%
Sodium 7849.2mg	0%
Total Carbohydrate 242.5g	0%
Dietary Fiber 21.8g	0%
Total Sugars 34.8g
Protein 46.9g	0%

Vitamin D 107.4IU	0%
Calcium 602.0mg	0%
Iron 12.8mg	0%
Potassium 6129.1mg	0%

*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.

Source of Calories

Fat: 27.0%

Protein: 11.8%

Carbs: 61.2%