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There’s something almost magical about a bowl of chunky potato soup. It’s not just food, it’s a warm, hearty embrace from the inside out.
This particular recipe builds incredible flavor from the very first step, creating a rich and creamy broth that’s packed with tender vegetables and, of course, plenty of potatoes.
It’s the kind of meal that turns an ordinary Tuesday into something a little more special, a little more comforting.
Why This Soup Becomes an Instant Favorite
You know a recipe is a winner when it gets requested over and over again. This soup has that kind of loyal following.
It manages to feel both indulgent and completely wholesome at the very same time, a rare and wonderful combination.
From the very first spoonful, you understand why it’s a dish people crave, especially when the weather turns chilly.
Ingredients Needed for the Recipe
Gathering these simple, humble ingredients is the first step toward a truly magnificent pot of soup. You likely have many of them already.
This is where the magic starts, with everyday items transforming into something extraordinary.
- 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
- 5-6 Tablespoons all-purpose flour
- 5 cups lower sodium chicken broth
- 3 pounds russet potatoes, 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 (for serving)
The Humble Potato: A Canvas for Flavor
Russet potatoes are the true star here, and for good reason. Their high starch content works wonders for thickening the soup naturally.
They act like little sponges, soaking up all the savory flavors from the broth, the bacon, and the cheese.
When you bite into a tender chunk, it’s a burst of pure, comforting essence, the very heart of the dish.
How to make Chunky Potato Soup?
Step 1: The Foundation of Flavor
Begin by prepping all your vegetables. Dice the carrots, celery, and onion into small, uniform pieces so they cook evenly.
Mince the garlic, and don’t be shy with it. Then, chop the peeled potatoes into hearty, bite-sized chunks.
Step 2: A Crispy, Savory Start
Cook the diced bacon in a large stockpot or Dutch oven over medium-high heat. You’re looking for it to be crispy and golden.
Remove the bacon with a slotted spoon, leaving about four tablespoons of that precious, flavorful bacon fat behind in the pot.
Step 3: Sautéing the Aromatics
Add your diced carrots, celery, and onion to the pot with the bacon fat. Season them with a good pinch of salt and pepper.
Cook, stirring frequently, until they’ve softened and the onion has turned translucent, which should take about five minutes. Then, stir in the garlic for just 30 seconds until fragrant.
Step 4: Creating the Roux
Sprinkle the flour over the cooked vegetables. Stir it constantly for about a minute to cook out the raw flour taste.
This simple mixture of fat and flour is your secret weapon, it’s what will give the soup its wonderful, luxurious body.
Step 5: Building the Broth
Slowly pour in the chicken broth, stirring as you go to incorporate it smoothly with the roux. Bring the whole mixture to a gentle boil.
Now, add the potato chunks and another generous seasoning of salt and pepper. Let it simmer until the potatoes are perfectly fork-tender.
Choosing Your Perfect Potato
While russets are ideal for their starchiness, you do have other options. Yukon Gold potatoes are a fantastic middle-ground, with a naturally buttery flavor.
Red potatoes will hold their shape a bit more firmly, offering a slightly different texture. It’s all about your personal preference, really.
Each variety brings its own unique character to the soup, so feel free to experiment.
Step 6: The Creamy Transformation
Once the potatoes are tender, it’s time for the grand finale. Reduce the heat to low and stir in the milk, heavy cream, sour cream, and shredded cheddar.
Add most of the reserved cooked bacon back into the pot, saving a little for your toppings. Stir gently until the cheese is fully melted and the soup is gloriously creamy.
Step 7: The Final Taste
This is the most important chef’s moment. Taste your creation. Does it need more salt? A few more grinds of black pepper?
Potatoes require a surprising amount of seasoning to truly sing, so don’t be afraid to adjust until it’s just right for you.
Step 8: Achieving Your Perfect Texture
For an extra-creamy base while keeping those lovely chunks, use an immersion blender to puree just a small portion of the soup right in the pot.
Alternatively, carefully ladle one or two cups of the soup into a stand blender, blend until smooth, and then stir it back in. This step is optional, but oh-so-rewarding.
Tips
Chopping the potatoes into small, consistent pieces is the key to them cooking through evenly and in a reasonable amount of time.
Season in layers—a bit with the veggies, more with the potatoes, and a final adjustment at the end—this builds a much deeper, more complex flavor profile.
If you prefer not to cook with bacon fat, an equal amount of butter makes a perfectly delicious and rich substitute for building your roux.
Turning Leftovers into a New Meal
Don’t let a single spoonful go to waste. This soup stores beautifully in the refrigerator for up to four days, often tasting even better the next day.
You can also transform it by stirring in some cooked, shredded chicken or even some chopped ham for a different protein twist.
Thinning it out with a little extra broth when reheating can turn it into a delightful, creamy potato stew, perfect with a fresh side salad.
The Art of the Topping Bar
This is where everyone can customize their own perfect bowl. Set out small dishes with all the extra toppings.
Beyond the usual suspects, consider a dollop of extra sour cream, a sprinkle of smoked paprika, or even some fresh, chopped dill.
It’s a fun, interactive way to serve the soup, especially when you have guests. Let everyone build their own masterpiece.
Chunky Potato Soup Recipe
Description
Chunky Potato Soup combines potatoes with a mirepoix (carrots, celery, onion combo), a simple roux, crispy bacon, sour cream, and cheese. A classic soup recipe with big flavor all made in one pot!
ingredients
For the bacon and veggies:
For potatoes and remaining:
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 of fat in the pot (or substitute with butter). -
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. -
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 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
Serve soup with extra bacon, shredded cheese, green onions, freshly ground black pepper, saltine crackers and/or bread.
Nutrition Facts
Servings 6
Serving Size 1 bowl (approx. 1.5 cups)
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 12g60%
- Trans Fat 0.5g
- Cholesterol 70mg24%
- Sodium 890mg38%
- Potassium 860mg25%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 18g36%
- Calcium 280 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chop your potatoes small so the soup cooks quicker and more evenly.
- Don’t skip the roux—it’s what gives the soup its creamy body without needing to blend everything.
- Make it ahead: This soup tastes even better the next day! Store in the fridge for up to 4 days.
- Vegetarian option: Skip the bacon, use butter or olive oil, and swap chicken broth for veggie broth.
Frequently Asked Questions
Can I freeze this potato soup?
Yes, but dairy-based soups can separate slightly when frozen and thawed. For best results, freeze without the sour cream and heavy cream, then stir them in after reheating.
What kind of potatoes should I use?
Russet potatoes are ideal—they break down slightly to thicken the soup while still holding some shape for that chunky texture.
Can I make this soup in a slow cooker?
Absolutely! Sauté the bacon and veggies first, then add everything except dairy and cheese to the slow cooker. Cook on low 6–8 hours or high 3–4 hours. Stir in dairy and cheese at the end.