Old-Fashioned Potato Soup from a Handwritten Family Recipe

Old-fashioned potato soup is the kind of simple dish that does not need many ingredients to feel warm, filling, and familiar.

This recipe comes from an old handwritten family recipe. The note is short, and not every word is perfectly clear, but the main idea is easy to recognize: a humble potato soup made with a light flour roux, potatoes, onion, paprika, a little seasoning, vinegar, and fresh parsley.

Like many older family recipes, the original note does not explain every step in detail. It assumes that the cook already knows the basic method. This version fills in the missing details carefully, while keeping the soup simple and close to the spirit of the original.

About this Recipe

This is not a smooth cream of potato soup.

It is also not a modern blended soup with cream, toppings, or extra vegetables added for presentation. This is a plain, hearty, old-fashioned potato soup, the kind that belongs to everyday home cooking.

The soup is lightly thickened with a roux, made filling with small pieces of potato, and finished with a little vinegar and parsley. That small amount of vinegar is important. It does not make the soup taste sour. It simply brightens the flavor and keeps the soup from feeling too heavy.

In the handwritten recipe, the words for potato soup, roux, potatoes, onion, paprika, Maggi, vinegar, and parsley can be recognized. These few notes are enough to understand the character of the dish.

It is simple, practical, and meant to be eaten hot with bread.

About the Original Recipe Name

The original handwritten title reads:

Kartoffelsuppe

In English, this simply means:

Potato Soup

The name is short and direct, which fits the recipe very well.

There is nothing fancy about this soup. It is the kind of meal people cooked when they wanted something warm, inexpensive, and satisfying from ingredients they already had at home.

For a modern English title, Old-Fashioned Potato Soup works well because it describes the feeling of the dish without making it sound more complicated than it is.

Original Image

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This potato soup is the first recipe on the old handwritten page. It is written in the upper part of the page. A second recipe, Hackbraten, begins underneath it.

Note on the Old Handwritten Recipe

This recipe is based on an old handwritten family note.

Some words are clearly readable, while others are only partly visible. The most important details can still be recognized: potato soup, roux, potatoes, onion, paprika, Maggi, vinegar, and parsley.

The original note does not give every amount in a modern recipe format. For that reason, this version gives practical measurements for today’s kitchen.

The goal is not to turn the soup into a modern cream soup. It should remain a simple, lightly thickened potato soup with a warm, old-fashioned flavor.

Ingredients

For about 4 servings

For the Soup

• 500 g potatoes
• 1 small onion
• 1 to 2 tablespoons butter, oil, or another cooking fat
• 1 to 2 tablespoons flour
• 1 teaspoon sweet paprika
• 1 liter water or mild vegetable broth
• salt
• black pepper
• a little Maggi seasoning or another soup seasoning, to taste
• 1 small splash of vinegar
• a small handful of fresh parsley

Optional Additions

• 1 small carrot
• a small piece of leek
• a pinch of marjoram

These optional additions are not all clearly visible in the handwritten note, but they fit well with this kind of simple potato soup.

Ingredient Notes

Potatoes

For this soup, waxy, all-purpose, or floury potatoes can be used.

Waxy or all-purpose potatoes hold their shape a little better. Floury potatoes make the soup softer and slightly thicker.

In the old note, the potatoes appear to be cut into small cubes. This helps them cook quickly and gives the soup a pleasant texture.

Onion

The onion gives the soup a warm, savory base.

It is not simply boiled in the soup. It is cooked together with the roux, which gives the finished dish a little more depth, even though the ingredient list is very short.

Roux

A roux is made by cooking flour in fat.

In this soup, the roux lightly thickens the broth and makes the soup more satisfying. Older recipes often used a roux because it was made from simple pantry ingredients and helped stretch a meal.

For this recipe, the roux should stay pale to lightly golden. It should not become dark.

Paprika

Paprika adds gentle color and mild flavor.

It should only be stirred into the hot fat briefly. If paprika cooks too long over high heat, it can turn bitter.

Maggi or Soup Seasoning

The handwritten recipe appears to mention Maggi, which was often used in older Central European home cooking to season soups and stews.

You can use Maggi if you like that familiar flavor. You can also use vegetable broth, a mild soup seasoning, or simply salt and pepper.

Vinegar

A small splash of vinegar is a quiet but important part of this soup.

It should not make the soup taste sharply sour. It simply balances the potatoes and the roux and gives the soup a cleaner finish.

Parsley

Fresh parsley is added at the end.

It gives the soup color and freshness. It should not be cooked for a long time, otherwise it loses its bright flavor.

Instructions

1. Prepare the potatoes
Peel the potatoes and cut them into small cubes.
If using carrot or leek, clean them and cut them into small pieces as well.
Peel the onion and chop it finely.

2. Make the roux
Heat the butter, oil, or cooking fat in a pot.
Add the flour and stir it into the fat.
Cook the mixture gently until it becomes pale to lightly golden.
Do not let it turn dark, because the soup should taste warm and mild, not roasted or bitter.

3. Add the onion and paprika
Add the chopped onion to the roux and cook it briefly.
Sprinkle in the paprika and stir only for a moment.
Do not let the paprika sit too long in the hot fat. It can become bitter if it overheats.

4. Add the liquid
Slowly pour in the water or mild vegetable broth while stirring.
Keep stirring so the roux dissolves smoothly and does not form lumps.
Bring the soup to a gentle boil.
If a few small lumps appear, stir with a whisk until the soup becomes smoother.

5. Add the potatoes
Add the diced potatoes to the pot.
Add carrot or leek as well, if using.
Season with salt and black pepper.
Let the soup simmer over medium heat until the potatoes are soft.
Depending on the size of the cubes, this will take about 15 to 20 minutes.

6. Season the soup
When the potatoes are tender, season the soup with a little Maggi or another soup seasoning.
Add a small splash of vinegar and stir gently.
Start with very little vinegar, then taste the soup. It should taste balanced, not sour.

7. Add the parsley
Wash the parsley, shake it dry, and chop it finely.
Stir it into the soup shortly before serving.
Do not boil the parsley for a long time. It should stay fresh and green.

8. Serve
Serve the potato soup hot.
If you like, add a little more parsley on top.
Serve it with simple bread, dark rye bread, rolls, or any bread you would normally eat with soup.

Tips for a Good Result

Cut the Potatoes Small

Small potato cubes cook faster and make the soup easier to eat.

If the pieces are too large, the soup takes longer to cook and the texture feels less even.

Cook the Roux Gently

A roux needs moderate heat and steady stirring.

If the heat is too high, the flour can burn quickly. For this soup, a light roux is enough.

Add Paprika Briefly

Paprika gives the soup color, but it does not like very high heat.

Stir it in briefly and then add the liquid right away.

Use Vinegar Carefully

The vinegar should support the flavor, not dominate it.

A small splash is usually enough. If you are unsure, add it little by little and taste as you go.

Be Careful with Salt

Maggi, broth, and soup seasoning can all contain salt.

For that reason, it is better to season lightly at first and adjust the soup at the end.

Flavor and Texture

This potato soup tastes simple, warm, and savory.

The roux gives it a light thickness, but the soup is not creamy or fully blended. The potato pieces remain visible and make the soup filling.

The paprika adds mild color, the onion gives depth, and the vinegar brings a small lift at the end.

It is the kind of soup that works especially well on cold days. It is comforting without being heavy.

How to Store

This potato soup can be stored covered in the refrigerator.

It is best eaten within one to two days.

When reheating, warm it slowly and stir from time to time. If the soup has thickened too much, add a small splash of water or broth.

Potato soups thickened with roux often become thicker after standing. That is normal.

Serving Ideas

This potato soup goes well with:

• fresh farmhouse bread
• dark rye bread
• bread rolls
• toasted bread cubes
• a simple green salad
• sausages, if you want a more filling meal

With bread, the soup can easily be served as a simple main meal.

If served as a starter, smaller portions are better because potatoes and roux make the soup quite satisfying.

Questions and Answers

What is a roux?

A roux is a mixture of fat and flour cooked together before liquid is added. In this potato soup, it lightly thickens the broth and gives the soup a more old-fashioned, hearty texture.

Can I make this potato soup without Maggi?

Yes. Maggi appears to be part of the old handwritten note, but it is not required. You can use mild vegetable broth, another soup seasoning, or simply season the soup with salt and black pepper.

Why does this potato soup include vinegar?

A small splash of vinegar balances the richness of the potatoes and roux. The soup should not taste sour. The vinegar simply makes the flavor brighter and less heavy.

What kind of potatoes should I use?

All-purpose potatoes are a good choice. Waxy potatoes hold their shape better, while floury potatoes make the soup a little softer and thicker. Both can work for this old-fashioned style of soup.

Can I prepare this soup ahead of time?

Yes. This soup can be made ahead and reheated gently. It may thicken as it stands, so add a little water or broth when warming it again if needed.

Should this soup be blended?

For this old family-style version, blending is not necessary. The soup keeps more of its original character when the potato pieces remain visible. If you prefer a softer texture, gently mash only part of the potatoes.

Final Thoughts

This old-fashioned potato soup shows how a few simple ingredients can become a complete and comforting meal.

The handwritten recipe is short, but it gives enough clues to bring the dish back to life: roux, potatoes, onion, paprika, seasoning, vinegar, and parsley.

For a modern kitchen, the recipe needs a little more explanation. Still, the heart of the dish stays the same.

It is not a polished restaurant-style soup. It is a warm, practical family soup, the kind that was cooked because it was useful, filling, and quietly good.