Yummy Chunky Potato Soup
Warm, comforting, and loaded with hearty vegetables, Yummy Chunky Potato Soup is the ultimate bowl of cozy goodness! This rich and creamy soup features tender chunks of russet potatoes, a medley of sautéed carrots, celery, and onion, and a velvety broth made with a touch of heavy cream and milk. A hint of garlic and dried thyme adds aromatic depth, while a quick mash of the potatoes creates the perfect balance of smooth and chunky textures. Ready in under an hour, this one-pot meal is a family favorite that pairs beautifully with crusty bread or a light salad. Garnish with fresh parsley for a burst of color and flavor. Whether you’re seeking a quick weeknight dinner or a comforting meal on a chilly day, this easy homemade potato soup recipe is sure to satisfy!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons butter
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 2 cloves garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into small, bite-sized chunks. Set aside.
Dice the yellow onion, carrots, and celery. Mince the garlic.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring constantly to combine the flour mixture into the liquid.
Add the chopped potatoes, salt, black pepper, and dried thyme to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the potatoes are fork-tender.
Use a potato masher to mash some of the potatoes directly in the pot to create a creamier texture while leaving enough chunks for a hearty consistency.
Stir in the heavy cream and milk. Heat through gently, but do not let the soup come to a boil.
Taste and adjust seasoning, adding more salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 6452 mg | 281% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 34.7 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 579 mg | 45% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5285 mg | 112% | |
*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.
