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Chunky Potato Soup

Perfect Chunky Potato Soup Recipe

Chunky potato soup is a hearty dish made with tenderpotatoes, vegetables like onions and celery, and a creamy broth base. It isoften finished with milk or cream to create a rich texture. The potatoes areleft in larger pieces, giving the soup its signature "chunky"texture, which contrasts nicely with the smooth, creamy liquid.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large potatoes (peeled and diced)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 celery stalks (diced)
  • 4 cups chicken or vegetable broth (for a vegetarian version)
  • 1 cup whole milk (or heavy cream for extra richness)
  • 2 tablespoons butter
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup shredded cheddar cheese (optional, for garnish)
  • Chopped green onions (optional, for garnish)
  • Crumbled bacon (optional, for garnish)

Equipment

  • Large Pot or Dutch Oven
  • Sharp knife
  • Cutting board
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula
  • Ladle
  • Immersion Blender

Method
 

  1. Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for an additional minute.
  2. Cook the potatoes: Add the diced potatoes to the pot, stirring to coat with the buttery mixture. Cook for 2-3 minutes.
  3. Add the broth and seasonings: Pour in the chicken or vegetable broth and bring to a boil. Add salt, black pepper, and thyme. Reduce the heat to low, cover, and let it simmer for 25-30 minutes or until the potatoes are tender.
  4. Mash and stir: Once the potatoes are cooked, use a potato masher or immersion blender to mash part of the soup, leaving some chunks intact. If you like a thicker soup, blend more of it. If you prefer a chunkier texture, mash just a portion of the soup.
  5. Add milk and simmer: Stir in the milk (or cream for a richer soup) and let it simmer for another 5 minutes.
  6. Garnish and serve: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and crumbled bacon, if desired. Serve hot and enjoy!

Notes

I cooked this chunky potato soup on a rainy day, and the rich, creamy texture combined with the savory flavors made it the perfect comfort food. You can easily adjust the recipe to suit your tastes by adding more spices or toppings like crispy bacon or sour cream. It also freezes well, so feel free to make a big batch and enjoy it for days to come!