Do you love a warm soup during the cold months ahead? Try this easy potato soup recipe with fresh vegetables, herbs, and half and half.
It’s getting chilly and we’ve been dreaming of different soups and stews to make. I am excited to be able to cook for my family a recipe that I make every holiday season. A delicious dish that can be served as a warm-up meal on Thanksgiving, or after Black Friday shopping, or even the first snow of the year, is an easy chunky potato soup.
There is no doubt that my family loves to cook. Now that I’ve moved closer to my sisters, parents, and brother, we are so excited to have a weekly Sunday family dinner. We never eat the same thing every weekend, and try to make recipes to matches the weather.
Do you want to make a chunky potato soup that can be enjoyed by everyone in the family?
Fresh vegetables, fresh herbs, seasoning, cream of chicken soup, and Half & Half are ingredients needed for a creamy potato soup. I like to let a soup cook slowly on the stove top. A slow cooking soup always makes the kitchen smell of sautéed vegetables. Plus, slow cooking thickens the consistency of a soup.
Chunky Potato Soup
Ingredients
Method
- Saute diced vegetables and butter in a dutch oven over medium heat for 5 minutes.
- Add one can of cream of chicken soup, plus 2 cans of water. Stir together. Add potatoes.
- Cook over medium low heat, stirring frequently. Slowly stir in Land O Lakes® Buttercream Style Half & Half.
- Add herbs, salt, and pepper. Cook for 1-2 hours on low heat, stirring every 20-30 minutes. **You may cover the soup during this time, or leave it uncovered. I do not like a watery soup (which is what happens when it is covered and the steam condenses), but if you do, cover it!**
The creaminess of the Land O Lakes® Buttercream Style Half & Half adds an incredible richness to the soup. It’s indulgence done right. Rich. Creamy. Perfect. You can use any flavor of Half & Half though!
Looking for a Dairy Free Potato Soup? Check out this recipe!
The Chunky Potato Soup can be enjoyed with family and friends beside a toasty fire or as an appetizer for your Thanksgiving meal. No matter where or when you eat it, you’re going to want to make this for the ones you love!
It is freezing here today – and the weekend weather forecast isn’t much better. I think I will make a pot of this soup and enjoy some indoor time with my family! #client
One table spoon of salt and pepper sounds like a lot. Is that correct
It do want say one , it says a half tablespoon of each, but that’s still too much pepper
I too am wondering if a tablespoon of salt is too much. I’m making a batch of the soup in a dutch oven and I am covering the pot while it’s cooking. Was I supposed to cover the pot your recipe did not indicate anything. Smells good can’t wait to try it
This is REALLY fattening! I would choose to use nonfat condensed milk, and use my own chicken broth instead of buying a can of it. These are really easy changes to make, and worth cutting down on the calories.
Severe pancreatitis won’t allow me to eat fatty foods like potatoes!
I was wondering the same thing about covering the soup. So were several other people therefore I’m assuming that it would be a good idea otherwise you are soup would simmer down to very little broth. 1 tbsp would be way too much in my opinion. Usually cans of soup have plenty of sodium in them. I would start with 1 teaspoon or less and adjust from there
I would probably use fat=free Half & Half to cut down on the amount of calories as well as using low sodium chicken broth. And you do mean 3 RIBS of celery and not three stalks. It always amazes me that people say “stalks” when they actually mean “ribs” of celery. I was always taught that the stalk of celery includes “multiple” ribs. Just an FYI.
The recipe says 1 can of cream of chicken soup not broth and
It says you can cover or not up to you depending on whether
You like it soupy or thick.