20-Minutes Chunky Potato Soup Recipe Infused With Cheesy Twist

Growing up in Grandma’s rustic kitchen, I found solace in the aromas of simple, heart-warming food. One dish that held a special place in my heart was her Chunky Potato Soup Recipe – a testament to the magic she could create with humble ingredients. 

The cold, snowy winters of my childhood were never intimidating because I knew what awaited me back home: a bowl of warmth, love, and comfort.

The richness of the potatoes, the subtle hint of herbs, and the creamy texture were more than just a meal – they were a gastronomic sanctuary. 

In this post, I’m sharing this heirloom recipe, with its simple steps and nostalgic flavors, hoping to help you create your own soup-filled memories.

So, let’s embark on this delicious journey and savor Grandma’s secret – Chunky Potato Soup – a true love story between comfort and cuisine, straight from my heart to your table.

What Is Chunky Potato Soup? 

Chunky Potato Soup is a heartwarming dish brimming with wholesome, tender chunks of potato simmered gently in a rich, savory broth. Enhanced with aromatic herbs and a splash of cream, it offers a symphony of flavors that comfort the palate. 

As the soup simmers, the potatoes soften to a perfect consistency, imparting their earthy essence to the broth. Each spoonful invites a delightful texture contrast between the velvety soup base and the hearty potato pieces. 

Can You Vary The Chunky Potato Soup  With Other Ingredients?

• Paleo: Use ghee instead of butter, almond milk instead of regular milk, and ensure your broth is Paleo-compliant. Skip the flour and cheese; thicken the soup with a bit of arrowroot powder if needed.
• Whole30: Similar to Paleo, but make sure to use Whole30-compliant broth and ghee. Use coconut milk for creaminess and skip the cheese.
• Keto: Replace the potatoes with a low-carb alternative like cauliflower. Also, use heavy cream instead of milk and opt for high-fat cheese.
• Vegan/Vegetarian: Substitute the chicken broth with vegetable broth. Use plant-based butter and milk (unsweetened almond or soy milk works well). Omit the cheese or use a vegan cheese alternative.
• Gluten-Free: Instead of regular flour, use a gluten-free alternative like rice flour or cornstarch to thicken the soup.

Recipe Directions 

• In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
• Add the diced potatoes, carrots, and celery to the pot. Stir well to coat the vegetables with the butter and onion mixture.
• Pour in the vegetable or chicken broth, making sure it covers the vegetables. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender.
• If you prefer a chunky soup, use a fork or potato masher to lightly mash some of the potatoes in the pot. For a smoother consistency, use an immersion blender or transfer a portion of the soup to a blender and blend until desired consistency is reached. Return the blended soup to the pot.
• If using, stir in the milk or cream to add creaminess to the soup. Season with salt and pepper to taste.
• Continue to simmer the soup for another 5-10 minutes to allow the flavors to meld together.
• Ladle the chunky potato soup into bowls and garnish with fresh herbs, if desired.
• Serve hot and enjoy!

Variations, Add-On, And Toppings

Variations

• Ham and Potato Soup: Add diced ham during the simmering process for a protein boost and additional flavor.
• Loaded Baked Potato Soup: Incorporate cheddar cheese, bacon bits, and green onions, garnishing with sour cream.
• Vegetable-Potato Soup: Add in other vegetables like peas, corn, and bell peppers for extra nutrients and color.

Add-Ons

• Protein: Cooked, shredded chicken, diced ham, or crispy bacon bits can add a savory touch and additional protein.
• Greens: Spinach or kale can be wilted in at the end for a nutrient boost.
• Legumes: Add canned, drained white beans for added fiber and creaminess.

Toppings

• Cheese: A sprinkle of extra shredded cheese on top adds flavor and visual appeal.
• Fresh Herbs: Chopped parsley, chives, or green onions can provide a fresh contrast.
• Croutons: Homemade or store-bought croutons add a delightful crunch.
• Sour Cream: A dollop of sour cream or Greek yogurt can provide a cool, tangy contrast to the warm, hearty soup.

Can I Make Chunky Potato Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Place the potatoes, onion, carrot, celery, and broth into the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
• In a separate saucepan, make the roux with butter, flour, and milk as in the original recipe. Add this mixture to the slow cooker and stir well.
• Cover and cook on high for an additional 15-30 minutes until the soup is thickened. Stir in parsley, salt, pepper, and cheese just before serving.

Instant Pot

• Use the sauté function to melt the butter, then stir in the flour until smooth. Gradually stir in milk, then add the potatoes, onion, carrot, celery, and broth.
• Secure the lid and cook on manual high pressure for 10 minutes. Quick release the pressure, open the lid carefully, and lightly mash the vegetables.
• Switch back to the sauté mode. Cook and stir the soup until thickened and bubbly. Stir in parsley, salt, pepper, and cheese just before serving.

Can I Use Store Bought Broth Or Should I Make My Own? 

Store-Bought Broth

• This is a convenient option, especially when you’re short on time or don’t have the ingredients to make your own. It’s readily available in various types (chicken, beef, vegetable) and styles (low-sodium, organic, etc.). 

Homemade Broth

• If you have the time, making your own broth can provide a depth of flavor that’s hard to achieve with store-bought versions. You can control the salt content and infuse it with your favorite herbs and spices.
  Additionally, homemade broth is a great way to use up leftover vegetables and meat bones. 

How To Serve?

• Bread: Soup is traditionally served with a side of bread. A crusty French baguette, warm dinner rolls, or even a slice of toasted garlic bread pairs beautifully with the soup.
• Salad: A light, crisp salad can balance out the heartiness of the soup, providing a refreshing contrast. Consider a simple green salad or a tangy slaw.
• Toppings: Add garnishes just before serving. Options could include a sprinkle of fresh herbs, extra shredded cheese, a dollop of sour cream, or crunchy croutons.
• Sandwich: Make it a more filling meal by serving the soup with a sandwich on the side. Grilled cheese, ham and cheese, or a vegetable sandwich could complement the soup nicely.
• Presentation: Serve the soup in deep bowls to keep it warm for longer. You can also use bread bowls for a fun and edible option.

Perfect Side Dishes

Sandwiches

• Grilled Cheese Sandwich: The classic combination of soup and a grilled cheese sandwich never fails. The gooey cheese sandwich adds a delightful crunchy contrast to the creamy soup.
• Turkey and Avocado Sandwich: The lightness of turkey and creaminess of avocado provide a nice contrast to the hearty soup.
• Vegetable Panini: For a vegetarian option, a grilled sandwich packed with fresh vegetables and a touch of pesto or goat cheese pairs nicely.

Salads

• Classic Caesar Salad: The crispness of the romaine lettuce and tangy Caesar dressing offer a fresh counterpoint to the creamy, hearty soup.
• Arugula and Pear Salad: Arugula’s peppery bite and pear’s sweet crispness create a flavor profile that pairs well with the earthiness of the potato soup.
• Cobb Salad: This substantial salad, filled with greens, hard-boiled eggs, avocado, and a tangy vinaigrette, complements the simple flavors of the soup.

First Course

• Bruschetta: A classic Italian starter, with fresh tomatoes, basil, and a drizzle of balsamic reduction on toasted bread, pairs nicely with the soup.
• Caprese Skewers: Cherry tomatoes, mozzarella balls, and fresh basil leaves on a skewer offer a light and refreshing start to the meal.
• Stuffed Mushrooms: Mushrooms stuffed with a mix of cheeses and herbs can provide a delicious and savory beginning to your meal.

Storage And Make Ahead

• Make Ahead: Cook your soup according to the recipe, then let it cool completely. Once cooled, transfer it to airtight containers. It can be refrigerated for 3-4 days or frozen for up to 3 months.
• Freezing Tips: Freeze in portion-sized containers for easy thawing. Label each container with the date to keep track of freshness.
• Thawing: Thaw overnight in the refrigerator or defrost in the microwave for a quick option.
• Reheating: Warm the soup over low heat on the stove, stirring occasionally. If the soup is too thick, add a little water or broth to reach your desired consistency.
• Garnish Fresh: Prepare garnishes like chopped fresh herbs, cheese, or bacon bits and store them separately. Add them fresh when serving to maintain texture and flavor.
• Storing Creamy Versions: If your potato soup includes dairy, it’s best consumed within the first 2-3 days of refrigeration to ensure the best quality and taste.

What Can We Do With Leftovers?

• Reheat and Eat: The simplest option is to gently reheat the soup on the stove or in the microwave and enjoy it as is, perhaps with a different garnish or added protein for variety.
• Add to Other Dishes: Use the leftover soup as a flavorful base for other dishes. For instance, you could add it to a casserole, a pot pie, or use it as a sauce for a pasta bake.
• Create a New Soup: Add additional ingredients such as leftover vegetables, cooked chicken or turkey, beans, or grains to the soup to create a new dish.
• Freeze for Later: If you consume the leftovers within a few days, consider freezing the soup in individual portions. You’ll have ready-to-go meals for that day; if you don’t, you don’t have time to cook.

Nutrition Table