Best 3 Chunky Cream Of Potato Soup Recipes

Indulge in the comforting warmth of a classic Chunky Cream of Potato Soup, a hearty and flavorful dish perfect for chilly days. This soup strikes a perfect balance between creamy and chunky, with tender potatoes, crisp vegetables, and a creamy broth infused with savory herbs and spices. The recipe includes variations for a classic version, a cheesy delight, and a smoky bacon-infused twist. Whether you are a soup enthusiast or seeking a quick and satisfying meal, this versatile soup promises to delight your taste buds.

Here are our top 3 tried and tested recipes!

POTATO SOUP

Potato Soup image

One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!

Provided by Jaclyn

Categories Main Course

Time 50m

Number Of Ingredients 11

Ingredients

6 cups peeled and diced Russet potatoes ((about 5 medium potatoes. Dice into small cubes about 3/4-inch))
1 1/2 cups chopped yellow onion ( (1 medium))
1 1/4 cups peeled and diced carrots ((3 medium))
1 cup diced celery ((2 stalks))
2 (14.5 oz each) cans low-sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream*
Cooked chopped bacon or chopped cooked ham, (shredded cheddar cheese, chopped green onions or chives)

Steps:

Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
Add sour cream and mix well.
Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

CHUNKY POTATO SOUP

Chunky Potato Soup image

This is another one of my favorite potato soup recipes. It's similar to some of the recipes already posted, but a little different so I am posting this too. Enjoy!

Provided by AmyZoe

Categories Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

5 medium potatoes
2 cups water
1 small onion
1/2 cup chives
3 tablespoons flour
3 tablespoons butter
crushed red pepper flakes
ground black pepper
3 cups milk or 3 cups half-and-half
1/2 teaspoon sugar
1 cup cheddar cheese, shredded
1 cup crumbled bacon

Steps:

Peel potatoes and cut into 1" cubes.
Bring water to a boil in large saucepan and add potatoes.
Cook until tender and drain reserving liquid.
Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
Peel and finely chop onion and chives.
Melt butter in saucepan over medium heat.
Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
Add flour to saucepan.
Season with red pepper and black pepper to taste.
Cook 3 to 4 minutes.
Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
Stir well and add cheese and bacon.
Simmer on low heat for 30 minutes, stirring frequently.
Serve with fresh chives, cheese, and bacon.

ABSOLUTELY ULTIMATE POTATO SOUP

Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

Tips:

For a smoother soup, blend the potatoes and vegetables until they are completely smooth. You can use an immersion blender or a regular blender.

If you don't have heavy cream, you can use milk instead. However, the soup will be less creamy and rich.

To make the soup ahead of time, cook the potatoes and vegetables according to the recipe. Then, let the soup cool completely and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until it is warmed through.

You can also freeze the soup for up to 3 months. To freeze the soup, let it cool completely and then store it in an airtight container in the freezer. When you're ready to serve, thaw the soup in the refrigerator overnight or on the counter for several hours. Then, reheat the soup over medium heat until it is warmed through.

To make the soup more flavorful, you can add a variety of seasonings, such as salt, pepper, garlic powder, onion powder, or paprika.

You can also add other vegetables to the soup, such as carrots, celery, or peas.

Conclusion:

This chunky cream of potato soup is a hearty and satisfying meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious soup, give this recipe a try.