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Hearty and Homey: A Classic Chunky Potato Soup Recipe

The scent of potato soup always takes me back to crisp autumn afternoons at my grandmother’s house. She had a knack for transforming simple ingredients into something truly special, and her chunky potato soup was the epitome of comfort food. I can still picture her stirring a large pot on the stove, the steam fogging up the kitchen windows, as the promise of a warm, satisfying meal filled the air. Her secret ingredient wasn’t anything fancy, just a whole lot of love and perfectly cubed potatoes.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Yield: About 12 cups
Dietary Type: Not specified (Can be modified to be gluten-free by using a gluten-free flour)

Ingredients

3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
Crushed red pepper flakes (to taste)
Ground black pepper (to taste)
3 cups milk
½ teaspoon sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham

Ingredient Notes:

For a vegetarian version, omit the ham.
Russet potatoes can be used, but red potatoes hold their shape well in soup.
Use your favorite type of shredded cheese; Monterey Jack or Colby would also be delicious.
For a richer flavor, you can substitute half-and-half or heavy cream for some of the milk.

Equipment Needed

Large saucepan or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Stirring spoon

Instructions

Peel the red potatoes and cut them into 1-inch cubes. Uniformly sized cubes ensure even cooking.
In a large saucepan, bring the 2 cups of water to a boil over high heat.
Add the cubed potatoes to the boiling water and cook until they are tender. This usually takes about 10-15 minutes. You can test for doneness by piercing a potato cube with a fork; it should be easily pierced.
Drain the potatoes, being sure to reserve the cooking liquid. Don’t discard it down the drain; it contains valuable potato starch that will add body and flavor to the soup.
Set aside the cooked potatoes.
Measure 1 cup of the reserved cooking liquid. If necessary, add more water to reach 1 cup. Set aside this measured liquid.
Peel and finely chop the onion. The smaller the dice, the less noticeable it will be in the soup, especially for picky eaters.
In the same saucepan you used to cook the potatoes, melt the 3 tablespoons of butter over medium heat. Keep a close eye on the butter to prevent it from browning.
Add the chopped onion to the melted butter in the saucepan. Cook, stirring frequently, until the onion is translucent and tender, but not browned. This should take about 5-7 minutes.
Add the 3 tablespoons of all-purpose flour to the saucepan with the cooked onion. Season with crushed red pepper flakes and ground black pepper to taste. The amount of red pepper flakes depends on your desired level of spiciness.
Cook the flour mixture for 3 to 4 minutes, stirring constantly. This helps to cook out the raw flour taste and create a roux that will thicken the soup.
Gradually add the cooked potatoes, the reserved 1 cup of cooking liquid, the 3 cups of milk, and the ½ teaspoon of sugar to the onion mixture in the saucepan. Stir well to combine all the ingredients. The sugar helps to balance the flavors of the soup.
Add the 1 cup of shredded cheddar cheese and the 1 cup of cubed cooked ham to the saucepan.
Simmer the soup over low heat for 30 minutes, stirring frequently. This allows the flavors to meld together and the soup to thicken slightly. Be sure to stir frequently to prevent the soup from sticking to the bottom of the saucepan.
Store any leftover soup, covered, in the refrigerator.

Expert Tips & Tricks

Thickening the Soup: If you prefer a thicker soup, you can mash a portion of the cooked potatoes before adding them back to the pot. Alternatively, you can whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last 5 minutes of simmering.
Adding Flavor: For a deeper, more complex flavor, try sautéing a clove of minced garlic with the onion. You can also add a bay leaf to the soup while it simmers, removing it before serving. A dash of Worcestershire sauce can also enhance the savory notes.
Make-Ahead Option: This soup can be made a day ahead of time. The flavors will meld even more as it sits in the refrigerator. You may need to add a little extra milk when reheating to thin it out if it becomes too thick.
Freezing the Soup: Potato soup can be frozen, but the texture may change slightly upon thawing. To minimize this, allow the soup to cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers as the soup will expand during freezing. Thaw overnight in the refrigerator before reheating.

Serving & Storage Suggestions

Serve the chunky potato soup hot, garnished with extra shredded cheddar cheese, a dollop of sour cream, or a sprinkle of chopped chives or green onions. A side of crusty bread or grilled cheese sandwiches is the perfect accompaniment.

Leftover soup should be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until heated through. Avoid boiling the soup, as this can cause the cheese to separate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	181.4 kcal	N/A
Calories from Fat	92 kcal	51%
Total Fat	10.3 g	15%
Saturated Fat	6 g	29%
Cholesterol	36.6 mg	12%
Sodium	119.8 mg	4%
Total Carbohydrate	13.6 g	4%
Dietary Fiber	1 g	4%
Sugars	1 g	N/A
Protein	8.7 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Creamy Potato Soup: For a smoother, creamier soup, use an immersion blender to partially blend the soup before adding the cheese and ham. Be careful not to over-blend, as this can make the soup gummy.
Spicy Potato Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a spicy kick.
Loaded Potato Soup: Top the soup with crumbled bacon, sour cream, shredded cheese, and chopped green onions for a “loaded” potato soup experience.
Vegan Potato Soup: Substitute the butter with olive oil or vegan butter, use plant-based milk (such as almond or soy milk), and omit the cheese and ham. You can add nutritional yeast for a cheesy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: Yes, you can use other types of potatoes, such as Yukon Gold or russet potatoes. Keep in mind that different potato varieties have different starch contents, which may affect the texture of the soup. Red potatoes hold their shape well, while russets tend to break down more during cooking.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the onions in butter on the stovetop first, then transfer them to the slow cooker along with the potatoes, water, milk, sugar, and seasonings. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender. Stir in the cheese and ham during the last 30 minutes of cooking.

Q: What if my soup is too thick?
A: If the soup is too thick, simply add a little more milk or water to thin it out. Stir well to combine.

Q: What if my soup is not thick enough?
A: If the soup isn’t thick enough, you can mash some of the potatoes to release more starch. Alternatively, you can whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last 5 minutes of simmering.

Q: Can I add other vegetables to the soup?
A: Absolutely! Carrots, celery, and corn would all be delicious additions to this soup. Add them to the saucepan along with the onions and sauté until tender.

Final Thoughts

This chunky potato soup is more than just a recipe; it’s a warm hug in a bowl. It’s the kind of dish that evokes memories of home and family, and it’s incredibly satisfying to make and share. So, gather your ingredients, put on some cozy music, and get ready to create a pot of pure comfort. I encourage you to try this recipe and make it your own by adding your favorite toppings or tweaking the ingredients to suit your taste. Enjoy!