I love a good thick soup on a cold day and this homemade Chunky Potato Soup is filling, tastes great and is quick and easy to make. Blending part of the soup helps to thicken it and gives it a great texture.
Homemade Chunky Potato Soup
Author: farm and foodie
Recipe type: soup
- 1 pound bacon, cut into 1 inch pieces (we like a lot of bacon)
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 medium or 6 small russet potatoes, diced
- 8 cups (2 cartons) chicken broth
- 3 Tbsp. all-purpose flour
- 1 cup milk
- ½ cup heavy cream (do not skimp on the heavy cream)
- ½ teaspoon salt (maybe more, to taste)
- black pepper
- ½ teaspoon red pepper flakes or Creole/Cajun seasoning mix (optional)
- 1 Tbsp. parsley, minced (divided)
- 1 cup shredded cheddar cheese
- Sour Cream (optional)
- Add bacon to a Dutch oven over medium heat and cook until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, reserving 1 tablespoon.
- Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes and a handful of the cooked bacon (reserve the rest to use as topping). Cook for 5 minutes, seasoning with salt, pepper, and red pepper flakes or Creole/Cajun spice mix.
- Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
- Take about 3-4 cups of the soup and put in your blender and blend until smooth. We want enough to give the soup a creamier texture but still have some chunkiness to it. Pour it back into the soup pot and stir to combine. Heat the soup back up, taste, and adjust for seasonings. Stir in cream and a little bit of the parsley, reserving the rest for garnish.
- Serve with a side of parsley, bacon, sour cream and shredded cheese for toppings.