Easy Chunky Potato Soup
Submitted by kharrisak
Chunky potato soup with diced potatoes, golden sauteed onions, grated carrot, and a hint of dill, thickened with potato flakes for an instant creamy finish. The simple cold-weather one-pot soup.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minThis chunky potato soup is comfort food at its most honest, six pantry staples and 45 minutes between you and a steaming bowl. Diced potatoes hold their shape through the simmer for that satisfying chunk in every spoonful, while a finely grated carrot melts almost invisibly into the broth, adding sweetness without bulk.
The potato flakes stirred in at the very end are the smart shortcut. They thicken the milky broth instantly into something creamy and substantial, no flour roux or cream needed. It’s the trick old-school home cooks have been using for decades.
Dried dill weed is the seasoning that makes this taste like more than just bland potato soup. Just a teaspoon adds a faintly grassy, anise-leaning herbal note that pairs naturally with potatoes and dairy.
Pro Tips
- Cut the potatoes into uniform half-inch dice so they cook evenly, ragged sizes leave you with some mush and some still-firm pieces.
- Saute the onions until truly golden, not just softened. The browning adds a sweet caramelized backbone the soup needs.
- Don’t let the soup boil after the milk goes in, high heat scorches dairy and breaks the soup. Keep it at a gentle simmer.
- Add a splash more milk at the table if leftovers thicken too much in the fridge, the potato flakes keep absorbing liquid as they sit.
Variations
Ingredients
Directions
In a large saucepan, melt the butter.
Sauté the onions until golden.
Add the potatoes, carrots, water, salt, pepper, and dillweed.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy).
Stir in the milk and parsley and heat until hot, but not boiling.
Stir in the potato flakes during the last few minutes of cooking.
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