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Caitlin Houston

Chunky Potato Soup

Easy Chunky Potato Soup Recipe with fresh vegetables, fresh herbs, and half and half.
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Ingredients Method

Ingredients
  

  • 3 celery stalks - diced
  • 3 carrots - diced
  • 5 russet potatoes - peeled and cubed
  • 1 yellow onion diced
  • 1 tablespoon butter
  • 1 can cream of chicken soup
  • 2 cans water
  • ½ cup Land O Lakes® Buttercream Style Half & Half
  • 1 tablespoon fresh rosemary
  • 1/2 tablespoon each salt and pepper *measurement is by preference*
  • ½ tablespoon dried thyme

Method
 

  1. Saute diced vegetables and butter in a dutch oven over medium heat for 5 minutes.
  2. Add one can of cream of chicken soup, plus 2 cans of water. Stir together. Add potatoes.
  3. Cook over medium low heat, stirring frequently. Slowly stir in Land O Lakes® Buttercream Style Half & Half.
  4. 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!**