Linda's Chunky Potato Soup

Cozy up with a warm bowl of Linda's Chunky Potato Soup, a hearty, creamy comfort food classic that’s brimming with flavor and texture! This one-pot wonder features tender russet potatoes, sautéed onion, carrots, and celery in a rich, velvety broth made with whole milk and heavy cream. A touch of garlic and dried thyme adds savory depth, while optional crispy bacon, creamy cheddar cheese, and fresh green onions make for the perfect toppings. Ready in just under an hour, this easy-to-make soup is ideal for busy weeknights or leisurely weekend meals. Whether you’re feeding a crowd or craving leftovers, this recipe is guaranteed to hit the spot. Perfect for fans of potato soup recipes, hearty soups, and comfort food favorites!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 medium russet potatoes
• 3 tablespoons unsalted butter
• 1 medium (diced) yellow onion
• 2 medium (peeled and diced) carrots
• 2 stalks (diced) celery stalks
• 3 cloves (minced) garlic
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 4 slices (optional, cooked and crumbled) bacon
• 1 cup (shredded, for garnish) cheddar cheese
• 2 sprigs (sliced, for garnish) green onions
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) ground black pepper
• 0.5 teaspoon dried thyme

Directions

Step 1

Peel and dice the potatoes into small, bite-sized cubes. Set them aside in a bowl of water to prevent browning.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.

Step 3

Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Add the diced potatoes, dried thyme, salt, and pepper.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Stir in the milk and heavy cream, allowing the soup to warm through but not boil. Taste and adjust seasoning as needed.

Step 8

For a thicker soup, use a potato masher to lightly mash some of the potatoes directly in the pot, leaving most chunks intact for texture.

Step 9

Serve the soup warm, topped with crumbled bacon (if using), shredded cheddar cheese, and sliced green onions for garnish.

Nutrition Facts

Serving size	(3106.4g)

Amount per serving	% Daily Value*
Calories	2883.8

Total Fat 171.7g	0%
Saturated Fat 97.3g	0%
Polyunsaturated Fat 2.4g
Cholesterol 487.8mg	0%
Sodium 8032.5mg	0%
Total Carbohydrate 241.2g	0%
Dietary Fiber 26.8g	0%
Total Sugars 41.6g
Protein 77.7g	0%

Vitamin D 112.5IU	0%
Calcium 1219.1mg	0%
Iron 12.1mg	0%
Potassium 6821.7mg	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: 54.8%

Protein: 11.0%

Carbs: 34.2%