There’s nothing more comforting than a big bowl of chunky potato soup. This recipe is hearty, creamy, and filled with bite-sized russet potatoes that practically melt in your mouth.
Topped with crispy turkey bacon (or your choice of bacon), a dollop of sour cream, shredded cheese, and fresh chives—it’s the kind of soup that warms you up from the inside out.
Whenever I make this soup, I always know it’ll be a hit at the dinner table. It feels like a hug in a bowl—perfect for cozy nights, lazy weekends, or even a quick meal prep option for the week ahead.
This Chunky Potato Soup is
Thick and hearty: Every spoonful is loaded with chunky potatoes, veggies, and smoky turkey bacon.
Flavor-packed: My secret? A mix of Jacmel seasoning and Saint-Marc spice blend, which add depth and a warm, savory kick.
Family-friendly: Kids love it, adults love it—it’s truly one of those meals that makes everyone happy.
Budget-friendly: Simple, everyday ingredients come together to create a restaurant-quality soup at home.
The Ingredients and Why They Work
Let’s break down what makes this chunky potato soup extra special:
Russet Potatoes (5 potatoes) – These are starchy, which means they break down just enough to make the soup creamy while still holding their shape for that chunky bite. If you prefer, you could swap with Yukon Gold for a slightly buttery flavor.
Milk (3 cups) + Broth or Water (2 cups) – The milk gives creaminess, while the broth adds savory depth. If you want it lighter, you can use all broth. If you want it richer, go half-and-half instead of milk.
Turkey Bacon (8 pieces) – I use hickory-smoked turkey bacon for that smoky, crispy topping. You can absolutely use regular bacon, pancetta, or even a plant-based bacon if you prefer.
Neutral Oil (4 tbsp) – Helps crisp up the turkey bacon and sauté the veggies without overpowering the flavors. Canola or avocado oil work best here.
Onion (⅓ cup, chopped) + Celery (2 sticks) – The flavor base of the soup. These aromatics add a subtle sweetness and depth. Don’t skip them!
Cheddar Cheese (1 cup, shredded) – Sharp cheddar melts beautifully and adds that cheesy tang. You can also try Gruyère, Monterey Jack, or even a smoky gouda.
Unsalted Butter (4 tbsp) – Creates richness and helps with the roux (that magical flour + fat mix that thickens the soup).
Garlic (6 cloves, chopped) – Garlic makes everything better. If you love garlic as much as I do, feel free to add an extra clove or two.
Jacmel Seasoning (3 tbsp) + Saint-Marc (1 ½ tsp) – These spice blends elevate the soup beyond basic. They add warmth, a touch of heat, and layers of flavor that make each bite exciting.
All-Purpose Flour (¼ cup) – This is what thickens the soup and gives it that creamy body. Gluten-free flour works well here if needed.
Step-by-Step Vibes (Not the Boring Details)
I won’t bore you with a robotic step-by-step guide—you’re here for good food and good vibes.
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But for now, here’s the general flow:
The Best Creamy & Chunky Potato Soup Recipe
Equipment
- Large Pot
- Potato Masher
Ingredients
- 5 russet potatoes peeled, cut into bite sized pieces
- 3 cups milk
- 2 cups water or low sodium broth
- 8 pieces hickory smoked turkey bacon cut into pieces to cook
- 4 tablespoon neutral oil to cook the bacon
- ⅓ cups water chopped onions
- 2 celery sticks chopped
- 1 cup sharp cheddar cheese
- 4 tbsp. Unsalted butter
- 6 garlic cloves chopped
- 3 tbsp. Jacmel seasoning
- 1 ½ tsp. Saint-Marc
- ¼ cup all purpose flour
Instructions
- Cook the turkey bacon: In a large pot, heat 2 tablespoons of oil over medium heat. Add the turkey bacon pieces and cook until crispy and golden. Remove and set aside on a paper towel–lined plate.Sauté the veggies: In the same pot, add the remaining oil, onions, celery, and garlic. Cook for 3–4 minutes, stirring occasionally, until fragrant and slightly softened.Make the roux: Stir in the butter until melted, then sprinkle in the flour. Whisk well to form a paste, cooking for 1–2 minutes to remove the raw flour taste.
- Build the base: Slowly pour in the milk and broth (or water), whisking constantly to prevent lumps. Keep whisking until smooth and slightly thickened.Add the potatoes and seasonings: Stir in the potatoes, Jacmel seasoning, and Saint-Marc. Bring to a gentle boil, then reduce the heat and let simmer for about 20 minutes, or until the potatoes are fork-tender.Stir in the cheese: Once the potatoes are cooked, use a potato masher to gently mash a few pieces of the potatoes, but leaving them chunky in the soup. Add the shredded cheddar cheese until melted and creamy. Add more milk if needed (if it is too thick). Serve and top: Ladle the soup into bowls and top with crispy turkey bacon, sour cream, extra cheese, and a sprinkle of fresh chives.
Notes
Storing and Reheating
If you’re lucky enough to have leftovers, here’s how to handle them: Fridge: Store in an airtight container for up to 4 days. Freezer: Potato soups can separate a little when frozen, but if you don’t mind a slightly different texture, freeze for up to 2 months. Reheat: Warm gently on the stovetop over medium heat, adding a splash of milk or broth to bring it back to life.What to Serve with Chunky Potato Soup
This soup is filling on its own, but it’s also fun to pair with: A crisp side salad with a tangy vinaigrette. Warm crusty bread or homemade biscuits for dipping. Roasted veggies like carrots or Brussels sprouts for a hearty balance. *** Calories are estimated per serving. **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).Nutrition
Tips for the Best Potato Soup
Cut potatoes evenly so they cook at the same rate.
Don’t skip the roux (the butter + flour mix)—it’s the secret to that perfect creamy texture.
Season in layers: Add a little seasoning as you go, not just at the end.Go bold with toppings: Crispy turkey bacon, shredded cheese, and sour cream turn a good soup into a great one.
Possible Substitutions
Dairy-free? Swap the milk for unsweetened almond or oat milk, and use a dairy-free cheese.
Gluten-free? Use a gluten-free flour blend in place of all-purpose.No turkey bacon? Try chicken sausage crumbles, regular bacon, or keep it vegetarian by topping with crispy chickpeas.
Vidhya says
I am never tired of potato soup! It is filling and flavorful! It is my favorite potato soup recipe.
Mirlene says
Thank you, Vidhya!
Catalina says
I made this on a cold night and it was so warm and filling. The potatoes made it nice and hearty!
Mirlene says
Thank you, Catalina!
Kristin says
We loved this so much. I went with a thick cut traditional bacon because that’s how we roll. LOl. SO GOOD.
Maria says
This is so, so good! I made it last night for dinner, and we all loved it so much. The perfect dish for the cold weather that’s coming.
Beth says
This is pure fall comfort food! I love all the cheese and bacon with the potatoes!
Paula says
Loved this chunky, rustic version of the classic soup! A fall fave I’ll be making all season long, for sure.
Amy says
This soup screams comfort in the best way! I appreciate the thoughtful substitutions and storage tips. Definitely adding this to my cozy weekend meal rotation!