Chunky Potato Soup
Cozy up with a bowl of creamy and satisfying Chunky Potato Soup, a hearty classic that’s perfect for chilly days. This recipe combines tender chunks of russet potatoes, sautéed carrots, celery, and onions, all simmered in a rich blend of chicken or vegetable broth, milk, and a touch of heavy cream. Flavored with aromatic garlic, thyme, and a hint of black pepper, this soup strikes the perfect balance between rustic comfort and refined flavor. Whether puréed slightly for a velvety texture or left fully chunky for a rustic feel, it’s a versatile dish that comes together in just 60 minutes. Garnished with fresh parsley, this one-pot wonder is as nourishing as it is inviting, ideal for family dinners or meal prep. Perfect your potato soup technique and warm your kitchen with this wholesome, comforting favorite!
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 2 tablespoons butter
- 1 medium-sized yellow onion
- 2 medium-sized carrots
- 2 stalks celery stalks
- 3 cloves garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 0.5 cups heavy cream
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and dice the potatoes into 1-inch cubes. Set them aside in cold water to prevent browning.
Finely chop the onion, carrots, and celery. Mince the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables soften and the onions become translucent.
Add the minced garlic and sauté for an additional 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the vegetables and stir well until the flour coats them and begins to lightly brown, about 1-2 minutes.
Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps.
Add the diced potatoes, dried thyme, bay leaf, salt, and black pepper to the pot. Bring the mixture to a gentle boil.
Reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf and discard it.
Using a ladle, carefully scoop about 2 cups of the soup into a blender or use an immersion blender to puree a portion of the soup directly in the pot. This will help thicken the soup while leaving some chunks intact. Skip this step if you prefer a fully chunky texture.
Stir in the milk and heavy cream. Simmer for an additional 5 minutes, allowing the soup to heat through but not boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish each serving with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 6440 mg | 280% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 46.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 903 mg | 69% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5747 mg | 122% | |
*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.
