Julie's Chunky Cream of Potato Soup

Cozy up with a bowl of Julie's Chunky Cream of Potato Soup, a hearty and comforting dish that's perfect for chilly evenings. This rich, velvety soup combines tender bites of Russet potatoes with a medley of sautéed onions, celery, and carrots, all simmered in a creamy base of chicken broth, heavy cream, and milk. A touch of fresh parsley adds a pop of brightness, while optional shredded cheddar cheese provides a luscious, melty finish. The unique method of blending a portion of the soup ensures a thick, satisfying texture while keeping plenty of potato chunks for a rustic feel. Ready in just 50 minutes, this classic potato soup is easy to make and ideal for a family dinner or weeknight indulgence. Perfect as a standalone meal or served with crusty bread for dipping, it’s comfort food at its finest.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 3 tablespoons Butter
• 1 medium Yellow onion
• 2 stalks Celery
• 2 medium Carrots
• 2 large Garlic cloves
• 3 tablespoons All-purpose flour
• 4 cups Chicken broth
• 1 cup Heavy cream
• 1 cup Whole milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 0.5 cup Shredded cheddar cheese (optional)

Directions

Step 1

Peel the potatoes and dice them into 1-inch cubes. Set aside in a bowl of cold water to prevent browning.

Step 2

Dice the onion, celery, and carrots into small pieces. Mince the garlic cloves.

Step 3

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

Step 4

Add the diced onion, celery, and carrots to the pot and sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.

Step 5

Stir in the minced garlic and cook for 1 minute, ensuring it doesn't burn.

Step 6

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 7

Pour in the chicken broth, stirring to combine, and bring the mixture to a gentle boil.

Step 8

Drain the potatoes and add them to the pot. Reduce the heat to medium-low and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 9

Using a ladle, remove about 2 cups of the soup (with potatoes and some liquid) and blend it in a blender until smooth. Return the blended portion to the pot. This step will thicken the soup while keeping it chunky.

Step 10

Stir in the heavy cream and milk, then season with salt and black pepper. Let the soup simmer for an additional 5 minutes, but do not let it come to a boil.

Step 11

Taste and adjust seasoning if needed. Stir in the fresh parsley just before serving.

Step 12

Ladle the soup into bowls and, if desired, top with shredded cheddar cheese. Serve warm and enjoy!

Nutrition Facts

Serving size	(3057.2g)

Amount per serving	% Daily Value*
Calories	2920.7

Total Fat 141.1g	0%
Saturated Fat 83.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 428.0mg	0%
Sodium 5617.8mg	0%
Total Carbohydrate 326.7g	0%
Dietary Fiber 28.3g	0%
Total Sugars 39.4g
Protein 76.1g	0%

Vitamin D 126.1IU	0%
Calcium 1081.0mg	0%
Iron 19.2mg	0%
Potassium 8748.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 10.6%

Carbs: 45.4%