Classic Chunky Potato Soup – Cozy, Hearty, and Comforting
This Classic Chunky Potato Soup is the kind of bowl that warms you from the inside out. It’s simple, hearty, and loaded with tender potatoes, carrots, and celery in a creamy, savory broth. No fancy techniques—just honest, comforting flavors.
It’s perfect for busy weeknights, cozy weekends, or anytime you want something satisfying without a lot of fuss. Grab a spoon and a slice of crusty bread, and dinner is done.
Classic Chunky Potato Soup - Cozy, Hearty, and Comforting
Ingredients
Method
- Prep the vegetables. Peel and cut the potatoes into 3/4-inch chunks. Dice the onion, celery, and carrots.Mince the garlic.
- Sauté the base. In a large pot or Dutch oven, melt the butter over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 5–7 minutes, stirring, until the onions are translucent and the carrots begin to soften.
- Add garlic and seasonings. Stir in the garlic and thyme.Cook 30 seconds, just until fragrant.
- Make a light roux. Sprinkle flour over the vegetables and stir to coat. Cook 1–2 minutes to remove the raw flour taste. Don’t let it brown too much.
- Add stock and potatoes. Slowly pour in the stock while stirring to avoid lumps.Add the bay leaf and potatoes. Bring to a gentle boil, then reduce to a steady simmer.
- Simmer until tender. Cook 15–20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Taste and season with salt and pepper.
- Adjust the texture. For a creamier body, lightly mash a few potato pieces against the side of the pot, or use an immersion blender for 3–5 quick pulses.Keep plenty of chunks for that classic texture.
- Finish with dairy. Stir in the milk or half-and-half. Simmer 2–3 minutes more, just until heated through. Do not boil after adding dairy.
- Optional add-ins. Stir in corn, diced ham, or crumbled cooked bacon.Warm through for 1–2 minutes.
- Serve. Remove the bay leaf. Ladle into bowls and top with chopped chives or parsley. Add a sprinkle of cheddar if you like.
Why This Recipe Works
This soup builds flavor from the bottom up, starting with gently sautéed onions, celery, and carrots. That base adds sweetness and depth, which pairs beautifully with the creamy potatoes.
We use a mix of butter and a small amount of flour to create a light roux, giving the soup a silky body without making it too heavy.
A portion of the potatoes naturally breaks down during cooking, thickening the broth while leaving plenty of chunky pieces for texture. A touch of cream at the end brings everything together, while herbs keep it fresh and balanced.
Shopping List
- Potatoes: 2 pounds (Yukon Gold or Russet)
- Onion: 1 medium yellow onion
- Celery: 2 ribs
- Carrots: 2 medium
- Garlic: 3 cloves
- Butter: 3 tablespoons (or use olive oil)
- All-purpose flour: 2 tablespoons
- Chicken or vegetable stock: 4 cups
- Milk or half-and-half: 1 cup (or use heavy cream for extra richness)
- Bay leaf: 1
- Dried thyme: 1 teaspoon (or 2 teaspoons fresh)
- Salt and black pepper: to taste
- Optional add-ins: 1 cup corn kernels, 1 cup diced ham or cooked bacon, chopped chives or parsley, shredded cheddar for serving
Instructions
- Prep the vegetables. Peel and cut the potatoes into 3/4-inch chunks. Dice the onion, celery, and carrots.Mince the garlic.
- Sauté the base. In a large pot or Dutch oven, melt the butter over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 5–7 minutes, stirring, until the onions are translucent and the carrots begin to soften.
- Add garlic and seasonings. Stir in the garlic and thyme.Cook 30 seconds, just until fragrant.
- Make a light roux. Sprinkle flour over the vegetables and stir to coat. Cook 1–2 minutes to remove the raw flour taste. Don’t let it brown too much.
- Add stock and potatoes. Slowly pour in the stock while stirring to avoid lumps.Add the bay leaf and potatoes. Bring to a gentle boil, then reduce to a steady simmer.
- Simmer until tender. Cook 15–20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Taste and season with salt and pepper.
- Adjust the texture. For a creamier body, lightly mash a few potato pieces against the side of the pot, or use an immersion blender for 3–5 quick pulses.Keep plenty of chunks for that classic texture.
- Finish with dairy. Stir in the milk or half-and-half. Simmer 2–3 minutes more, just until heated through. Do not boil after adding dairy.
- Optional add-ins. Stir in corn, diced ham, or crumbled cooked bacon.Warm through for 1–2 minutes.
- Serve. Remove the bay leaf. Ladle into bowls and top with chopped chives or parsley. Add a sprinkle of cheddar if you like.
Storage Instructions
Cool the soup to room temperature, then transfer to airtight containers. Refrigerate up to 4 days. The soup will thicken as it sits; loosen with a splash of stock or milk when reheating.
For longer storage, freeze up to 2 months without the dairy added.
Reheat gently on the stove, then stir in milk or cream just before serving for the best texture.
Why This is Good for You
Potatoes offer potassium, vitamin C, and fiber, especially if you leave some peel on. The carrots and celery bring antioxidants and extra fiber, rounding out the bowl.
Using milk or half-and-half instead of heavy cream keeps the soup satisfying without going overboard. You control the salt and fat, and you can boost protein by adding beans, ham, or a side of grilled chicken.
Pitfalls to Watch Out For
- Boiling after adding dairy: This can cause curdling or a grainy texture.Keep it to a gentle simmer.
- Undercooked potatoes: Check doneness with a fork. If they’re still firm, keep simmering.
- Over-thickening: A little mashing goes a long way. Add more stock if it gets too thick.
- Under-seasoning: Potatoes soak up salt.Taste and adjust at the end.
- Flour lumps: Sprinkle the flour evenly and stir well before adding stock; add stock slowly while stirring.
Recipe Variations
- Smoky Bacon and Cheddar: Cook 4–6 strips of bacon first, remove and chop, then sauté the vegetables in some of the drippings. Finish with cheddar and bacon on top.
- Loaded Baked Potato Style: Add a dollop of sour cream and top with cheddar, chives, and bacon crumbles.
- Herb and Leek: Swap the onion for 2 sliced leeks (white and light green parts). Use fresh thyme and a little rosemary.
- Corn and Green Chile: Stir in 1 cup corn and a 4-ounce can of diced green chiles for a gentle kick.
- Dairy-Free: Use olive oil instead of butter and unsweetened oat milk or cashew milk.Thicken with an extra tablespoon of flour if needed.
- Extra Protein: Add 1–2 cups diced cooked chicken, ham, or white beans in the last few minutes of cooking.
- Vegetable Boost: Toss in peas or spinach at the end for color and nutrients.
FAQ
What’s the best potato for chunky soup?
Yukon Golds hold their shape and give a naturally creamy texture. Russets break down more, making the broth thicker. You can also blend the two for a balance of body and chunks.
Can I make this gluten-free?
Yes.
Skip the flour and thicken with 1–2 teaspoons cornstarch mixed with cold milk or stock. Stir it in near the end and simmer until slightly thickened.
How do I keep the soup from getting grainy?
Avoid boiling after you add dairy. Use gentle heat and stir often.
If using pre-shredded cheese for topping, add off heat so it melts smoothly.
Can I make it ahead?
Absolutely. Make the base and simmer until the potatoes are tender. Cool and refrigerate.
Reheat gently and add the dairy just before serving for the best texture.
What if my soup is too thin?
Lightly mash some of the potatoes in the pot, or simmer a few extra minutes to reduce. You can also whisk 1 teaspoon cornstarch into cold milk and stir it in, then simmer briefly.
What if it’s too thick?
Stir in warm stock or milk a little at a time until you reach your ideal consistency. Taste and adjust seasoning afterward.
Do I have to peel the potatoes?
No.
If you like a rustic texture, scrub well and leave the peel on. It adds fiber and flavor.
Wrapping Up
This Classic Chunky Potato Soup brings comfort with simple ingredients and straightforward steps. It’s flexible, forgiving, and easy to adapt to what you have on hand.
Serve it with a salad and warm bread, and you’ve got a complete, cozy meal any night of the week. Enjoy every spoonful.
