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Chunky Potato Soup

Chunky Potatoe Soup pinit

from Grandma’s KITCHEN Recipe Card

Chunky Potato Soup


from Grandma's KITCHEN Recipe Card



  1. Peel potatoes and cut into 1-inch cubes. Dice the onion.

  2. Place potatoes in a large stockpot and cover with water . Bring to a boil, then lower heat and maintain a low boil for 15 minutes When potatoes are tender, reserve 1 cup potato water and drain the stockpot. Set potatoes aside.

  3. Melt butter in the stockpot over medium heat. Add onion and cook, stirring frequently, until onion is translucent and tender, but not brown.

  4. Make a roux by adding flour seasoned with pepper flakes and black pepper to the stockpot with the butter and onions. Cook and mix until your roux has no flour lumps. If needed, add a small amount of broth to loosen it up.

  5. Slowly add broth to the roux. Heat for a minute or two, then add potatoes, milk and sugar and stir well. Add cheese and sausage.

  6. Simmer over low heat 30 minutes, stirring frequently. If the soup gets too thick, add small amounts of potato water until it reaches your desired consistency.


This recipe is great because it's easy and everyone can put their own spin on it. Don't have red potatoes, but do have russets? Make the switch. Do you prefer whole mile instead of 2%? Go for it. 

Serve with your favorite garnishes—chives, more cheddar cheese—the sky's the limit.