Thick And Chunky Potato Soup

A cold winter day deserves a hot stick-to-the-ribs soup to warm you up. Add a few more vegetables for extra nutritional value and we’ve got a winner! 

January is what I consider a soup-er month. Soups of all kinds and varieties lend themselves nicely to lunches and dinners this month. A few of my favorites previously published Broccoli Soup, Onion Soup, Minestrone Soup, Spiced Apple & Butternut Soup, and Rustic Bean & Sausage Soup. Click on any of these for more soup-er recipes to make any day of the week. 

For this soup, I like using several varieties of potatoes, although if you only have one type of potato available, that’s okay too. Since the title of this recipe is “thick and chunky” that’s what I do, leave the ingredients somewhat chunky, mashing the potatoes and vegetables just enough, leaving some chunks. To make a creamier soup, you can use an immersion blender to get the consistency you desire. 

You can really dress this soup up with garnishes of grated cheese, bacon bits, parsley, and green onions, none of which I had on hand at the time I took this picture. 🙂 The soup is delicious plain or dressed up. Soup on! 

Serves 4

Thick & Chunky Potato Soup

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  • 2 medium russet potatoes, peeled and rough chunked
  • 4 small/medium red potatoes, peeled and rough chunked
  • 3/4 cup onion, chopped
  • 1 clove garlic, chopped
  • 1 medium carrot, peeled and chopped
  • 1 small stalk celery, chopped
  • 1 1/2 cups chicken broth (substitute vegetable broth for vegetarian version)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic blend seasoning
  • Optional garnishes: parsley, cheese, bacon bits, green onions, buttered croutons


  1. Bring potatoes, onion, carrot, celery, garlic, and chicken broth to a boil in a large saucepan. Reduce heat to simmer, cover and cook for 12-15 minutes or until vegetables are tender. Set aside.
  2. Melt butter in a small saucepan and stir in flour whisking until smooth. Gradually add in milk, making a rue. Bring to a boil and cook until thickened.
  3. Slightly mash potato/vegetable mixture. Add sauce and cook until all vegetables are well incorporated and mixture is a thick soup consistency.
  4. Season with salt, pepper and garlic blend.
  5. Garnish with parsley, cheese, bacon bits, green onions, buttered croutons


Calories: 458 cal
Carbohydrates: 65 g
Fat: 16 g
Sodium: 816 g
Cholesterol: 46 g
Protein: 15 g
Fiber: 6 g

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