Save on Pinterest

Creamy Chunky Potato Soup

Total Time

Prep/Total Time: 30 min.

Makes

7 servings

"The first time I made this creamy satisfying soup, it instantly became my family's favorite," recalls Stephanie Moon, of Boise, Idaho. "It is perfect on chilly days. Even those who don't normally like Swiss cheese savor this delicious soup."

Ingredients

  • 4 medium potatoes (about 2 pounds), peeled and cubed
  • 3/4 cup chopped onion
  • 1 small carrot, chopped
  • 1/4 cup chopped celery
  • 1-1/2 cups chicken broth
  • 3 tablespoons butter, cubed
  • 3 tablespoons all-purpose flour
  • 2-1/2 cups whole milk
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Swiss cheese

Directions

  1. In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash.
  2. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

Nutrition Facts

1 cup: 283 calories, 12g fat (8g saturated fat), 39mg cholesterol, 599mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 11g protein.

Recommended Video