Chunky Potato Soup

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

4.82 from 33 votes

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!

Course Main Dish, Soup

Cuisine American

Keyword best ever potato soup, chunky potato soup

Prep Time 40

Cook Time 40

Total Time 1 20

Servings large bowls

Calories 665kcal

Author Sue Ringsdorf

Ingredients

For the bacon and veggies:

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

For potatoes and remaining:

5 cups lower sodium chicken broth
3 pounds russet potatoes (or about 9-10 cups chopped) - peeled and chopped
3/4 cup 2% milk
1/2 cup heavy cream
1 cup sour cream
12 oz 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).
6 slices bacon
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. Then add the garlic and stir for another 30 seconds or so.
3 large carrots, 2 large celery stalks, 1 medium onion, 4 cloves garlic, kosher salt and freshly ground black pepper
Add the roux. Add flour to the veggies and stir for a minute or so to absorb.
5-6 Tablespoons all-purpose flour
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.
5 cups lower sodium chicken broth, 3 pounds russet potatoes (or about 9-10 cups chopped)
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).
3/4 cup 2% milk, 1/2 cup heavy cream, 1 cup sour cream, 12 oz shredded cheddar cheese
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.
extra cheese, chopped bacon, green onions, saltine crackers

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