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Creamy Chunky Potato Soup

 Creamy Chunky Potato Soup
"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."
7 ServingsPrep/Total Time: 30 min.

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 King Arthur Unbleached 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

Directions

  • 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.
  • 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.

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Creamy Chunky Potato Soup (continued)

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