You’ve made potato soup before. I know you have. But you’ve never made it like this. Let me show you the secret. If you love easy, hands-off recipes, you should also check out this fantastic crockpot potato soup.
This Chunky Smashed Potato Soup is a game-changer. It’s the only recipe you’ll need. I’m giving you my pro-level method today.
We’re skipping the boring, smooth puree. We’re also skipping the bland, watery broth. Get ready for a soup with serious texture and soul.
Recipe Overview
Here’s the quick look at what we’re making. It’s simpler than you think, but the results are anything but simple.
- Cuisine: American
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6
Chunky Smashed Potato Soup Recipe
The “Upgraded” Ingredient List
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Chunky Smashed Potato Soup Recipe!
Nutrition Information
The Secret Ingredient That Makes All the Difference
This is the part where most recipes let you down. They all use the same base. We’re going to add one unexpected thing.
The secret is a parmesan rind. Yes, that hard piece of cheese you usually throw away. Toss it into the pot as the soup simmers.
It melts slowly, releasing a deep, savory, umami richness you can’t get from broth alone. It gives the soup a restaurant-quality depth. Fish it out before you serve.
Why This Method is Better (My Pro-Tips)
I don’t just boil potatoes. That’s where the magic happens. The technique is in the smash.
We boil the potatoes until they’re just tender. Then, we smash them right in the pot with a potato masher. We don’t puree them completely.
This creates a creamy base with perfect, rustic chunks in every bite. It gives you control over the texture. You get a creamy potato soup with real character. For another supremely creamy option, see our guide to the ultimate creamy potato soup for cozy nights.
The “Upgraded” Ingredient List
These aren’t just ingredients. They’re your tools for building flavor. Every one has a job.
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 parmesan rind (the secret!)
- 1 cup heavy cream or half-and-half
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 6 slices thick-cut bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- Sliced green onions or chives, for garnish
The Pro-Method (Step-by-Step)
Follow these steps exactly. This is where we put it all together. Pay attention to the timing.
- Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the diced onion. Cook until soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for just one more minute until fragrant. You don’t want it to burn.
- Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes. This cooks the raw flour taste out and makes your roux.
- Slowly pour in the broth while whisking constantly. This prevents lumps and makes a smooth, thick base for your stovetop potato soup.
- Add the cubed potatoes and the parmesan rind. Bring the soup to a simmer. Then, reduce the heat to medium-low.
- Let it cook, uncovered, for 15-20 minutes. The potatoes should be fork-tender. The soup will thicken slightly.
- Now, take your potato masher. Smash the potatoes directly in the pot. Do this just 4-5 times. You want a mix of creaminess and chunks.
- Remove the parmesan rind. Stir in the heavy cream, salt, and pepper. Let it heat through for 3-4 minutes. Do not let it boil.
- Take the pot off the heat. Stir in most of the shredded cheddar and crumbled bacon, saving some for garnish.
- Taste it. This is critical. Adjust the salt and pepper to your liking. Ladle into bowls and top with the reserved bacon, cheese, and green onions.
Common Mistakes & How to Fix Them
Even pros can slip up. Here’s how to avoid the big pitfalls and save your soup.
Problem: The soup is too thin or too thick. Fix: If it’s thin, let it simmer a bit longer to reduce. If it’s too thick, just add a splash of broth or cream to loosen it. You’re in control.
Problem: The potatoes are mushy or falling apart. Fix: You overcooked them before smashing. Test with a fork at 15 minutes. They should yield but not disintegrate. Yukon Golds are forgiving, but timing matters.
Problem: The cheese “breaks” and gets stringy or greasy. Fix: You added it while the soup was boiling. Always take the pot off the heat first. The residual heat is enough to melt the cheese smoothly.
Variations for the Adventurous Cook
Mastered the base recipe? Good. Now let’s play. These swaps take it to another level.
Swap half the Yukon Golds for russet potatoes. Russets break down more, giving you an even creamier base with the Yukons holding their shape.
Add a teaspoon of smoked paprika or a dash of hot sauce to the broth. It adds a warm, subtle kick that cuts through the richness beautifully.
For a hearty twist, stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking. It adds color and makes it a full meal.
Nutrition Notes
This is a rich, comforting soup. Here’s a basic breakdown per serving (assuming 6 servings).
- Calories: ~480
- Protein: 15g
- Carbohydrates: 32g
- Fat: 32g
- Fiber: 3g
Your Pro-Level Questions Answered
You’ve got questions. I’ve got the insider answers right here.
Can I make this soup ahead of time?
Absolutely. Make it completely, but hold back on adding the cream and final cheese. Let it cool and store it in the fridge for up to 2 days. Reheat gently, then stir in the dairy. This keeps the texture perfect.
What’s the best potato for this?
I swear by Yukon Golds. They have a naturally buttery flavor and a waxy texture that holds its shape while also getting creamy. They are the best choice for this method.
My soup tastes flat. What can I do?
This happens. The fix is easy. Add a squeeze of fresh lemon juice or a tiny splash of white wine vinegar. Acid brightens all the flavors. Then, check your salt level again. It makes a huge difference.
A Few Final Secrets
You have the recipe. You have the tricks. Here are my last bits of wisdom to make it truly yours.
Use the best broth you can find or make. It’s the foundation. A homemade stock will blow your mind, but a good quality store-bought one works great.
Garnish matters. Don’t skip the fresh chives or green onions. That pop of fresh, sharp flavor on top of the rich soup is a pro move. It’s not just pretty.
Let the soup rest for 5-10 minutes off the heat before serving. This lets the flavors marry and the texture settle. It’s always better the second day, too. And if you’re craving a fully-loaded version, you must try this incredible loaded baked potato soup with chicken & bacon.
Now that you have the secret, go try it! I want to hear from you. Did the parmesan rind change your soup game? What variations did you try? Let me know if it’s a game-changer in the comments below!
