This comforting, thick potato soup is a masterpiece of texture, combining tender diced potatoes with a savory vegetable base. By creating a traditional roux, we achieve a velvety, luxurious consistency that serves as the perfect canvas for your favorite toppings. It is a satisfying one-pot meal that warms the soul and delivers bold flavor in every single spoonful.
List of ingredients
- 3 large carrots, diced
- 2 large celery stalks, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- kosher salt and freshly ground black pepper, to taste
- 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, green onions, saltine crackers, to serve
step-by-step instructions
- Step: Prep the veggies. Start by dicing the carrots, celery, onion, and garlic. Chop the potatoes into relatively small chunks.
- Step: Sauté the vegetables. Add the carrots, celery, and onion to a large stock pot with a little butter or oil over medium-high heat. Season with salt and pepper, and cook until softened, about 5 minutes. Then add the garlic and stir for another 30 seconds.
- Step: Add the roux. Add flour to the veggies and stir for a minute or so to absorb.
- Step: 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.
- Step: 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.
- Step: Check seasonings. Test the soup, and add more salt and pepper if needed.
- Step: Optional: If you want to make this extra creamy, use an immersion blender to puree a portion of the soup while keeping it chunky.
- Step: Serve soup with extra shredded cheese, green onions, freshly ground black pepper, and crackers.
Refining Your Technique
Achieving Uniform Potato Texture
When preparing the potatoes, ensure they are cut into uniform cubes, roughly 1/2 inch in size. This consistency guarantees that every piece of potato finishes cooking at the same time, preventing the frustration of finding mushy pieces alongside undercooked ones in your bowl.
Mastering the Roux Thickening Process
The roux is the secret to the soup’s velvety consistency. When adding the flour to your vegetable and fat mixture, ensure you cook it just long enough to turn a pale golden color. This step is critical because it eliminates the raw flour flavor and creates a stable base that will not break when you add the cold dairy products.
Balancing Salt Levels in Starchy Dishes
Potatoes are famous for absorbing salt, which often means that a recipe that tastes perfect in the pot might seem bland once served. Always test your seasoning at the very end of the cooking process after the cheese has melted, as the cheese itself adds a savory, salty profile that will change your final requirements.
Customizing Your Bowl
Selecting the Best Potato Variety
While russet potatoes are ideal for their high starch content, which helps thicken the soup naturally, you can experiment with Yukon Gold potatoes if you prefer a slightly buttery, creamier flavor. Yukon Golds hold their shape well, providing a beautiful aesthetic contrast if you choose to blend only a portion of the finished soup.
Managing Dairy Richness
If you find that the soup is too thick after adding the cheese, simply whisk in an extra half-cup of warm chicken broth until you reach your desired consistency. For a lighter version, you can substitute the heavy cream with half-and-half, though the final mouthfeel will be slightly less luxurious than the traditional version.
Adding Fresh Herb Notes
For a bright finish, consider stirring in two tablespoons of fresh chives or chopped parsley right before serving. These herbs add a vibrant pop of color and a fresh, grassy note that cuts through the richness of the cheddar and sour cream beautifully.
Common Queries Addressed
Can this soup be frozen successfully?
This soup does not freeze well due to the high dairy and cheese content, which tends to separate and become grainy upon thawing. It is best enjoyed fresh or kept refrigerated for up to four days, where the flavors will have time to meld and deepen.
What is the best way to reheat leftovers?
Reheat individual portions on the stovetop over low heat, stirring constantly to prevent the cheese from scorching or separating at the bottom of the pan. Adding a tiny splash of milk while reheating can help restore the creamy texture if the soup has thickened significantly in the refrigerator.
Why does the cheese sometimes separate?
Cheese separation is usually caused by excessive heat. Always use low heat when adding your cheese and dairy components and avoid allowing the soup to reach a rolling boil after the cheese has been incorporated to maintain a smooth, emulsified finish.
How do I make the soup ahead of time?
You can prepare the vegetable and potato base through the point of adding the broth up to 24 hours in advance. Store this base in the refrigerator, then bring it to a boil and complete the final step of adding the dairy and cheese right before you are ready to serve the meal.
Practical Serving Suggestions
Pairing with Crunchy Accompaniments
The soft texture of the chunky potatoes and melted cheese is perfectly complemented by something crunchy. Beyond the traditional saltine crackers, try serving the soup with homemade croutons seasoned with garlic and dried rosemary or toasted slices of sourdough baguette that have been brushed with olive oil.
Creating a Balanced Menu
Because this soup is quite hearty, it pairs best with a light, acidic salad to provide contrast. A simple vinaigrette-dressed mixed green salad or a bowl of sliced cucumbers and tomatoes helps cleanse the palate between spoonfuls of the rich, savory potato base. This balance ensures that your meal remains satisfying rather than overly heavy.
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Hearty Chunky Potato Soup
- Total Time: PT80M
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Chunky Potato Soup combines potatoes with a mirepoix (carrots, celery, onion combo), a simple roux, sour cream, and cheese. A classic soup recipe with big flavor all made in one pot!
Ingredients
- 3 large carrots, diced
- 2 large celery stalks, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- kosher salt and freshly ground black pepper, to taste
- 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, green onions, saltine crackers, to serve
Instructions
- Step: Prep the veggies. Start by dicing the carrots, celery, onion, and garlic. Chop the potatoes into relatively small chunks.
- Step: Sauté the vegetables. Add the carrots, celery, and onion to a large stock pot with a little butter or oil over medium-high heat. Season with salt and pepper, and cook until softened, about 5 minutes. Then add the garlic and stir for another 30 seconds.
- Step: Add the roux. Add flour to the veggies and stir for a minute or so to absorb.
- Step: 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.
- Step: 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.
- Step: Check seasonings. Test the soup, and add more salt and pepper if needed.
- Step: Optional: If you want to make this extra creamy, use an immersion blender to puree a portion of the soup while keeping it chunky.
- Step: Serve soup with extra shredded cheese, green onions, freshly ground black pepper, and crackers.
Notes
Chop your potatoes into small pieces to reduce cooking time. Seasoning in layers is key to flavor development. Add more broth if the soup becomes too thick.
- Prep Time: PT40M
- Cook Time: PT40M
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 85 mg