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Omaha Magazine

Good Ol’ Fashioned Chunky Potato Soup

Sep 08, 2022 12:12PM ● By Sandy Matson

Photo via iStock

  • 8-10 large Yukon or russet potatoes, cut into 2” chunks
    2 - 32 oz. boxes, low-sodium chicken broth
  • 1-1/12 cup half & half
    1 med onion, minced
    3-4 stalks of celery, diced
  • scallions (optional)
  • shredded cheese
    2 tablespoons butter
  • salt & pepper
    soup pot/dutch oven 

  • Heat butter in a soup pot over medium heat. Add minced onion and celery and sauté until tender. Take out and set aside.
  • In the same pan, add potatoes and chicken broth, then heat to a boil. Reduce heat and simmer 15-20 minutes until potatoes are tender.
  • Add half & half, along with sautéed onion/celery mixture. (If you want it a little thicker, you can always add 1/2 cup instant potato flakes or a few more potatoes.) 
  • Top with scallions and your favorite shredded cheese, and salt and pepper to taste. 
  • Tip: If you have leftovers, just add a bit milk/water to thin and reheat.
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