Creamy Chunky Potato Soup Recipe Is High-Fiber & High-Protein by Jan Mostrom
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Soup lovers, here’s a great soup recipe for those cold winter nights. This high-fiber and high-protein creamy and chunky potato soup recipe is smooth and filling, and hits just the right spot any night of the week. It seems like everyone is adding more protein and fiber to their diets, so this is a perfect soup solution. Check out the health benefits of fiber and the health benefits of protein.
This hearty chunky potato soup recipe is not only delicious but also nutritious. When you eat this soup, you get not only the health benefits of potatoes but also the health benefits of celery, the health benefits of carrots and the health benefits of onion.
To make this creamy soup recipe, you'll need the following gluten-free ingredients: bacon (or olive oil for a vegetarian soup), butter, celery, yellow onion, carrots, fresh garlic, Yukon gold potatoes, fresh or dried thyme, smoked paprika, chicken broth, heavy cream and optional ancho chili powder for a little heat and more depth of flavor.
Ladle this rich, creamy soup with chunks of potatoes and other vegetables into bowls and enjoy it for lunch or as an easy dinner with your favorite soup side dishes. We like bread and a salad on the side.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 6 slices bacon (about 10 ounces), diced into 1/2-inch pieces (or use 2 tablespoons olive oil)
- 2 tablespoons unsalted butter
- 4 celery stalks, finely chopped
- 1 large yellow onion, chopped
- 3 large carrots, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 3 pounds Yukon gold potatoes (about 6 medium), peeled and diced into 1-inch cubes
- 1/2 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 14 teaspoon ancho chili powder (optional)
- 4 cups chicken broth
- 1/2 - 1 cup heavy cream, or to taste
Toppings
- cheddar cheese, shredded
- fresh chives, chopped
Here's how to make it:
- Heat a dutch oven over medium heat and add the bacon. Stir and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon to paper towels. (If you are not cooking with bacon, just heat the 2 tablespoons of olive oil and go on to the next step.)
- Leave the bacon fat in the bottom of the pan and melt the butter. Add the onion, carrot, celery, garlic and a good pinch of salt and a few grinds of fresh pepper. Sauté and stir until everything is softened, about 10 minutes.
- Add the potatoes, a bit more salt, pepper, thyme, smoked paprika and chili powder. Stir and cook for 3 minutes.
- Turn heat to high and pour the chicken broth over the potatoes. Bring to a boil. Reduce heat to medium-low and cover. Simmer and stir every now and then, until the potatoes are tender when pierced by a fork, about 15 to 20 minutes.
- When the potatoes are finished cooking, add the heavy cream, starting with 1/2 cup and adding more if you would like. Remove from heat.
- Pour half the soup into a blender and mix until smooth.
- Add the puree back to the soup pot and cook for an additional 15 minutes, or until the soup is thickened and creamy. Taste the soup and adjust seasonings. if needed.
- Ladle the soup into bowls and top with the bacon pieces and other desired toppings like cheese and chives. Store any leftover soup in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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