The Best Creamy & Chunky Potato Soup Recipe

Potato soup topped with bacon, shredded cheese, and sour cream with Jacmel and saint-marc

The Best Creamy & Chunky Potato Soup Recipe

Cozy up with this chunky potato soup topped with crispy turkey bacon, cheese, sour cream, and chives. Comfort food at its best!

Course Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 934kcal

Author Savory Thoughts

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).

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Nutrition