Creamy Chunky Potato Soup Recipe
Creamy Chunky Potato Soup Recipe photo by Taste of Home

Creamy Chunky Potato Soup Recipe

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"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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings


  • 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 milk
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded Swiss cheese

Nutritional Facts

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


  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. Yield: 7 servings.
Originally published as Chunky Potato Soup in Quick Cooking January/February 2005, p44

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Reviewed Jan. 3, 2014

"Used 2 cups of cheddar in place of the swiss and skipped the celery and carrots. It turned out great! Very hearty and simple to make. Everyone enjoyed it!"

Reviewed Mar. 16, 2013

"I made this for a family dinner and everyone liked it."

Reviewed Jan. 20, 2013

"A friend of mine made this and it is awesome.....I am looking forward to making it tomorrow.......Its awesome."

Reviewed Jan. 20, 2012

"I have made this soup many, many times. All of my family love it -- children, grandchildren and in-laws. It reminds me of my childhood."

Reviewed Feb. 26, 2010

"This is really good. I need to make my dishes gluten-free now, so I used about 2 tbsp of cornstarch instead of the flour. I mix it in with the cold milk and butter and bring to a boil until it thickens. The Swiss cheese thickens the soup, too. Good topped with more Swiss or cheddar cheese. My kids like to eat this with Goldfish crackers. :) I usually add a potato or two depending on the size."

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