Chunky Potato Soup

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Chunky Potato Soup combines potatoes with a mirepoix (carrots, celery, onion combo), a simple roux, bacon, sour cream, and cheese. A classic soup recipe with big flavor all made in one pot!

Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Turkey Taco Soup, some delicious Creamy Wild Rice Soup, and this healthy Detox Lentil Soup any given night of the week!

A shallow bowl of potato soup with bacon and cheese on top.

Best Potato Soup

Soup Season is one of our favorites, especially because it means cooler weather. It’s time to fill our bellies with all of the warm and delicious soups.

While we love a classic potato soup, we also enjoy this Thai Sweet Potato Soup for something a little different. Give it a try!

Some members of our family make this potato soup recipe about twice a month. Looking at you, Zach and Kirsten! I’m so happy that they enjoy it as much as we do.

Why we LOVE this recipe:

  • BASIC INGREDIENTS – All of the ingredients needed are easy to find in grocery stores. Nothing hard to find in this basic recipe.
  • CREAMY AND FILLING – The roux helps to make this soup creamy. Also, the combo of ingredients is filling. A big bowl of soup and a chunk of bread is all I really need to fill me up!
  • INEXPENSIVE – Potatoes are a cheap ingredient to cook with. I recommend buying a large chunk of cheese and shredding it yourself. Cheaper and it melts WAY better too.
Closeup of a bowl of potato soup with bacon.

What You’ll Need:

Alright, let’s talk about your grocery list. To make this soup, you will need:

  • Veggies: russet potatoes, carrots, celery, and garlic.
  • The Roux: fats (in this case, bacon fat and/or butter) plus flour.
  • Protein: bacon plus shredded cheese.
  • Other: chicken broth, milk, heavy cream, and sour cream.
  • Seasonings: salt and pepper.
  • Toppings: additional bacon and cheese, and green onions (plus saltines if so desired).
The ingredients for the chunky potato soup.

How to make Chunky Potato Soup:

Step 1
Prep the veggies. Start by dicing the carrots, celery, onion, and garlic. Chop the potatoes into relatively small chunks.

Step 2
Cook the bacon. 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 it’s place).

Step 3
Cook the veggies. Add the carrots, celery, and onion to the pot with the bacon fat. Season with salt and pepper, and cook over medium-high until softened, stirring frequently, about 5 minutes.

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

Step 5
Add broth. Next add the chicken broth and bring 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
Make it creamy. Once the potatoes are soft, add the milk, heavy cream, sour cream and shredded cheese. Stir well and cook for another 5-6 minutes, or until everything is melted and hot. Reserve some bacon and add the remaining to the pot and stir.

Step 7
Check seasonings. Test the soup, and add more salt and pepper if needed. Potatoes need a decent amount of salt for flavor.

Optional step. 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.

A pot of chunky potato soup with a soup ladle pulling some out.

Add ALL the toppings to your soup!

STORE leftovers in the refrigerator for up to four days. I recommend adding portions to individual meal prep containers or soup mugs so heating up is super quick.

Overhead view of a bowl of chunky potato soup with toppings.

Recipe Tips:

  • Chop your potatoes pretty small (see photos) 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.

What to Serve with Chunky Potato Soup:

Side view of two bowls of soup with spoons.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A bowl of chunky potato sop with shredded cheese and bacon.

Chunky Potato Soup

Chunky Potato Soup combines potatoes with a mirepoix (carrots, celery, onion combo), a simple roux, bacon, sour cream, and cheese. A classic soup recipe with big flavor all made in one pot!
5 from 12 votes
Print Pin Rate
Course: Main Dish, Soup
Cuisine: American
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 6 large bowls
Calories: 664kcal
Author: Sue Ringsdorf

Ingredients

  • 6 slices bacon – diced
  • 3 large carrots – diced
  • 2 large celery stalks – diced
  • 1 medium onion – diced
  • 4 cloves garlic – minced
  • kosher salt and freshly ground black pepper – to taste
  • 5-6 Tablespoons all-purpose flour
  • 5 cups lower sodium chicken broth
  • 9-10 cups russet potatoes (or about 3 pounds) – peeled and chopped
  • 3/4 cup 2% milk
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • extra cheese, chopped bacon, green onions, saltine crackers – to serve

Instructions

  • Prep the veggies. Start by dicing the carrots, celery, onion, and garlic. Chop the potatoes into relatively small chunks.
  • Cook the bacon. 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 it’s place).
  • Cook the veggies. Add the carrots, celery, and onion to the pot with the bacon fat. Season with salt and pepper, and cook over medium-high until softened, stirring frequently, about 5 minutes.
  • Add the roux. Add flour to the veggies and stir for a minute or so to absorb.
  • Add broth. Next add the chicken broth and bring 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.
  • Make it creamy. Once the potatoes are soft, add the milk, heavy cream, sour 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).
  • Check seasonings. Test the soup, and add more salt and pepper if needed. (Potatoes need a decent amount of salt for flavor.)
  • Optional step. 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.
  • Serve soup with extra bacon, shredded cheese, green onions, freshly ground black pepper, crackers and/or bread.

Video

Notes

  • Chop your potatoes pretty small (see photos) 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.

Nutrition

Calories: 664kcal | Carbohydrates: 59g | Protein: 24g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 536mg | Potassium: 1500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7059IU | Vitamin C: 18mg | Calcium: 421mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

24 Comments

  1. THIS SOUP SLAPS!!! Everyday I eat this soup and it makes my entire day. The potatoes so creamy. I could swim in this soup. It is such fire I would eat this every day if I could. Just so good make it now I SWEaR.

    1. Suebee Homemaker says:

      And you are the bomb dot com for saying so, Kirsten! 🥰🤙

  2. Cassandra W. says:

    I made this potato soup for my family last night and it was a big hit with everyone. So delicious!!

    1. Suebee Homemaker says:

      Hi Cassandra! I’m so glad you enjoyed the soup. It’s perfect for chilly weather!

  3. Anne Lawton says:

    Soup season is here, and this is the perfect soup to celebrate the season.

    1. Suebee Homemaker says:

      I agree! It’s one of our regulars! 🙂

  4. colleen kennedy says:

    Spot on for flavor and texture, so yummy!

  5. My son has just recently started eating baked potatoes (lol) so I think he would love this soup! I know I will!

    1. Suebee Homemaker says:

      Hi Wanda! I just made this soup again, and the leftovers are great too.

  6. This looks amazing! Love all those big chunks of potatoes

    1. Suebee Homemaker says:

      It’s chunky and creamy at the same time!

  7. Potato soup is one of the best cozy comfort foods. This recipe is fantastic!

    1. Suebee Homemaker says:

      Thanks so much, Vanessa! It’s on the menu here tonight! 🙂

    2. Suebee Homemaker says:

      Thank you so much, Vanessa! Glad you enjoyed it. 🙂

  8. Can red potatoes be used instead of Russet potatoes?

    1. Suebee Homemaker says:

      I recommend that you use russet potatoes for this recipe.

  9. Kiki Leppo says:

    Can I substitute 1 cup Greek yogurt for sour cream?

    1. Suebee Homemaker says:

      Yes, Greek yogurt would work as a replacement. Enjoy!

  10. First time in a long time that EVERYONE liked what I made for dinner! I can usually please one or two of them, but there is always that one kid who doesn’t like what I spent my day making! 🙂 This makes a huge pot of soup…and we ate every drop! Hooray!

    1. Suebee Homemaker says:

      I’m SO happy that you tried the soup, Cathy! It’s one of our favorites too! 🙂

  11. Kellie Gaffney says:

    Soup was delicious! We had enough left over for another meal and a dinner for family friends.

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the soup, Kellie! Thanks for trying it! 🙂

  12. I love this soup! The bacon really makes the soup and it is a steal at 495 calories…..! More soup please!

    1. Suebee Homemaker says:

      More soup coming up! 🙂

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