I Need Chunks of Potatoes

Texture is such a component of cooking that very often is underrated.

When I last made potato soup I had just received my immersion blender for Christmas. As the soup was cooking I happily put the blender in the pot and with a quick flick of the switch it was on. I ran it for 10-20 seconds and when I was done, I had perfectly pureed soup. It was just so easy.

Then I went to eat it. Something was missing. In my mind when I am eating potato soup, I need chunks of potatoes. Not big chunks, but I need some never less. The taste was the same but the texture was off.

This time, with a different recipe, I kept texture in mind.

Photo Jan 26, 11 29 36 AM

This was a nice hearty soup.

Photo Jan 26, 10 21 53 AM

Somehow the scallions didn’t make the picture.

Photo Jan 26, 10 43 43 AM

Skinned and diced. Ready for the microwave.

Photo Jan 26, 11 06 47 AM

Building the soup. I put in about 2/3 of the potatoes and then used my immersion blender. This thickened the soup and spread the potato flavor. I then added the other 1/3 to have the chunky texture.

Photo Jan 26, 11 14 17 AM

I added some bacon bits into the soup. Probably about 1/2 cup.

Photo Jan 26, 11 29 25 AM

And added cheese, scallions and bacon bits at the end.

Loaded Potato Soup

Prep Time: 15 min | Cook Time: 15 min | Makes: 12


  • 8 potatoes, peeled and cubed
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 8 cups milk
  • 1/4 cup chopped onion
  • 1 (8 ounce) container sour cream
  • 1/2 cup shredded Cheddar cheese
  • Bacon bits
  • Sliced scallions
  • salt and pepper to taste


1. Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.

2. While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.

3. Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper. Serve with cheese, scallions and bacon on top.

Nutritional Info:

NutritionAmount Per Serving (12 total) Calories 338 cal 17% Fat 16.6 g 26% Carbs 37.6 g 12% Protein 10.7 g 21% Cholesterol 47 mg 16% Sodium 202 mg 8% See More Based on a 2,000 calorie diet

Source: http://m.allrecipes.com/recipe/13083/recipeloaded-potato-soup-i

Tags: , , , , , , , , , , ,

Categories: Cheese2, Lunch2, Pork, Soup and Stew, Vegetable2

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

6 Comments on “I Need Chunks of Potatoes”

  1. May 17, 2013 at 11:07 am #

    I need chunks of potatoes too 🙂


  2. May 17, 2013 at 12:24 pm #

    what I do — to have some chunks — is to just put the potato masher to the taters in the pot and mash a few times. Some get smushed and others not and I am happy with the result. 🙂


  3. May 17, 2013 at 2:23 pm #

    I agree… sometimes you have to go with your own tastes. For potato soup, I’m with you… gotta have chunks!


  4. May 18, 2013 at 3:34 am #

    Agree texture is important! Here most soups are pureed and I find I miss the chunkiness of vegetable soup too.


  5. May 18, 2013 at 8:47 pm #

    As I do with a lot of your recipes, I’ve pinned this one — it sounds and looks so good!


  6. May 19, 2013 at 10:48 pm #

    Chunks are required….even in mashed potatoes! Then you know you’ve got “the real thing”!!


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