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My chunky potato soup is just what the doctor ordered on blustery cold winter days.

I soak my potato chunks in an ice water bath to help remove starch.

This allows them too cook more quickly.

If you have the space, you can soak your potatoes overnight in the fridge.

This will considerably cut down the cook time to get fork tender potatoes.

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Hardy Potato Soup

Recipe by Jennifer Williams

My chunky potato soup is just what the doctor ordered on blustery cold winter days.

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Chunky Potato Soup - J Dub By Design™
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Ingredients

Scale
  • 6 russet potatoes, peeled and cubed
  • large pot of ice water 
  • 12 slices bacon sprinkled with course ground black pepper
  • course ground black pepper
  • 2 white onions, chopped 
  • 6 cloves garlic, minced
  • 2 Tablespoons butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon course ground black pepper
  • 2 cups chicken broth 
  • 1 Tablespoon chicken bouillon
  • 2 cups whole milk
  • 1/2 cup all purpose flour
  • 2 cups heavy cream, divided 
  • additional shredded sharp cheese, not pre-packaged
  • additional salt and pepper to taste.
  • one bundle chopped green onions

Instructions

  1. Wash, peel, and cube 6 russet potatoes.
  2. Place in a ice water bath while preparing the rest of the ingredients.
  3. Cook 12 slices of peppered bacon in foil lined pan in oven on 400 degrees, approximately 12-15 minutes.
  4. Remove and place bacon on paper towel to drain. Then, set aside.
  5. Pour grease collected on foil from bacon into a large dutch oven.
  6. Add 3 tablespoons butter.
  7. Turn heat to low and melt butter.
  8. Sauté onion in butter and bacon grease until translucent.
  9. Sprinkle 1/4 teaspoon kosher salt over onion while sautéing.
  10. Add in 6 cloves minced garlic and sauté an additional 30 seconds until fragrant.
  11. Add 1/2 cup flour and mix, stirring constantly to keep from sticking.
  12. Sprinkle in 1/4 teaspoon course ground black pepper.
  13. With heat on low, Gradually whisk in 2 cups of chicken broth and stir to thicken.
  14. Whisk in 1 tablespoon chicken bouillion.
  15. While whisking, add 2 cups whole milk.
  16. Add 1 cup cream, and reserve one cup for later.
  17. Then add the cubed potatoes.
  18. Cook potatoes 40 -45 minutes, stirring often to keep the soup from sticking.
  19. Once potatoes are fork tender, use a potato masher to mash some of the potatoes.  Don’t overdue it.  You still want a chunky soup.
  20. Pour in reserved cup heavy cream.
  21. Stir again and add 2 cups grated sharp cheddar.
  22. Continue to stir until cheese is melted.
  23. Taste and add additional salt if needed.
  24. Chop bacon.
  25. Ladle soup in bowls and serve with chopped bacon, chopped green onions, and additional cheese.

Notes

  • The ice bath removes the starch from potatoes and allows them to cook more quickly.  
  • If your potatoes are really large, then you will only need 3 russet potatoes.

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Chunky Potato Soup - J Dub By Design™
Chunky Potato Soup – J Dub By Design™

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