It’s just what you need on those chilly days. Even folks who usually aren’t big fans of potato cheese can’t resist this tasty soup.

The Very First Time I Whipped Up This Rich And Cozy Soup, It Won My Family’s Hearts Right Away.

Chunky Potato Soup is all about mixing potatoes with a straightforward roux, crispy bacon, cheese, and spring onion. It’s a classic soup recipe packed with bold flavors, and the best part is, it’s a one-pot wonder!

I hope you will enjoy this soup as much as I do! Now let’s get cooking! 🥔🥓😋

To Make This Chunky Potato Soup, You Will Need:

Veggies: russet potatoes.
The roux: fats (in this case, bacon fat and/or butter) plus flour.
Protein: bacon plus shredded cheese.
Other: chicken broth, milk, heavy cream.
Seasonings: salt and pepper.
Toppings: additional bacon and cheese, and green onions (plus saltines if so desired).

See the recipe card for full information on ingredients and quantities.

How To Make The Best Chunky Potato Soup?

In a large saucepan over medium heat, cook bacon until crisp. Remove and set aside.

In bacon drippings, saute leeks until softened, about 3 minutes. Add potatoes and chicken broth.

Cover and bring to boil, reduce heat, and simmer until potatoes are tender about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley, and reserved bacon.

Heat until hot, about 5 minutes. Serve and enjoy your freshly made Chunky Potato Soup.

Estimate Nutritional Information:

Serving: 1 serving (approx. 1 cup)

Recipe Notes And Helpful Tips:

Chop your potatoes pretty small so that the soup cooks a little quicker.
You will have just enough chicken broth to cook the potatoes. If you need a bit more, add it.
You can make this soup even creamier by adding extra cheese and sour cream.
I always add seasonings in layers. Test the soup as you go and add as needed. Potatoes need salt for flavor.
If you don’t want to use the bacon grease in the soup, butter works fine too.

Frequently Asked Questions (FQAs):

1. What Makes This Soup Creamy And Filling?

This soup gets its creamy texture from the roux (a mixture of fat and flour), while the combination of ingredients, including potatoes, makes it quite filling. It’s a hearty and satisfying dish, especially on chilly nights.

2. How Budget-Friendly Is This Recipe?

This soup is quite inexpensive to make. Potatoes are an affordable ingredient, and I recommend purchasing a block of cheese and shredding it yourself. It’s not only cheaper but also melts better.

3. Is There An Optional Step To Make the Soup Even Creamier?

Yes, if you want an extra creamy texture, you can use an immersion blender or a regular blender to puree a portion of the soup. However, it’s best not to blend the entire batch to maintain the soup’s chunky consistency.

4. How Should I Store Leftovers?

You can store leftovers in the refrigerator for up to four days. To make reheating quick and convenient, consider dividing the soup into individual meal prep containers or soup mugs.

Let’s Make The Delicious One-Pot Chunky Potato Soup!

And there you have it – this easy, hearthy Chunky Potato Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking! 🥔🥓😋

One-Pot Chunky Potato Soup

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Serves: 4 Prep Time: 10 Mins Cooking Time: 40 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 slices bacon, diced
4 cloves garlic, minced
kosher salt and freshly ground black pepper
4-5 tbsp all-purpose flour
4 cups lower sodium chicken broth
3 pounds russet potatoes, peeled and chopped
¾ cup 2% milk
½ cup heavy cream
12 oz shredded cheddar cheese
extra cheese, chopped bacon, green onions – to serve

Instructions

Step 1: Mincing the garlic and chop the potatoes into relatively small chunks.

Step 2: Sauté the bacon in a large stock pot over medium-high heat until crispy. Remove the bacon and leave about four tablespoons in the pot (or use butter in its place).

Step 3: Add the potatoes to the pot with the bacon fat. Season with salt and pepper, and cook over medium-high until softened, stirring frequently, about 5 minutes. Then add the garlic and stir for another 30 seconds or so.

Step 4: Add the roux. Add flour to the potatoes and stir for a minute or so to absorb.

Step 5: Add broth. Next, add the chicken broth and bring the mixture to a boil, stirring to thicken. After about five minutes, add the potato chunks and a little more salt and pepper. Cook until the potatoes are tender, about 15-20 minutes, or until the potatoes are fork tender.

Step 6: Once the potatoes are soft, add the milk, heavy cream, and shredded cheese. Stir well and cook for another 5-6 minutes, or until everything is melted and hot. Add almost all of the bacon back to the pot (reserve some for toppings).

Step 7: Taste the soup, and add more salt and pepper if needed. (Potatoes need a decent amount of salt for flavor.) Add the toppings, serve, and enjoy!

Notes

If you want to make this EXTRA creamy, use an immersion blender or a regular blender to puree a portion of the soup. I don’t recommend blending all of the soup so you can keep the soup chunky.