Budget-Friendly Chunky Potato Soup

Ingredients (~6 servings)

For the Homemade Broth

• Bones & skin from 1-2 rotisserie chickens
• 18 cups cold water
• (Yields the ~12 cups needed for the soup)

For the Soup

• 3 Tbsp extra-virgin olive oil
• 1 1/2 large sweet yellow onions, finely diced
• 12 cups homemade chicken broth (from above)
• 1 1/2 Tbsp hot mustard
• 1 Tbsp dried thyme
• 2 1/4 tsp sea salt
• 1 1/2 tsp black pepper
• ~7-8 medium Yukon Gold potatoes, peeled & diced (~6 cups)
• 1 1/2 cups heavy whipping cream

Make the Broth

Place the bones and skin from the rotisserie chicken(s) in a large stockpot.

Add the 18 cups of cold water. Bring to a boil over high heat and cook for ~25 minutes.

Lower the heat to medium and cook for an additional ~35 minutes.

Let the broth cool slightly, then strain it through a fine-mesh sieve to remove all bones and skin. You need about 12 cups for the soup.

(Tip: Refrigerate the broth overnight and skim the fat off the top before using. If using immediately, skim off as much fat as possible with a spoon).

Make the Soup

Clean out the large stockpot and place it back over medium heat. Add the olive oil.

When the oil is hot, add the diced onions. Sauté for ~5 minutes, stirring often, until softened.

Add the 12 cups of broth, hot mustard, dried thyme, salt, and pepper. Increase the heat to high and bring the mixture to a boil.

Add the diced potatoes. Reduce the heat to maintain a steady simmer and cook for ~20 minutes, stirring occasionally, until the potatoes are tender.

Lower the heat to low. Stir in the heavy whipping cream.

Simmer for another ~10 minutes to let the flavors meld. Taste and adjust salt and pepper before serving.

Budget-Friendly Chunky Potato Soup

prep time:20 minutes mins

cook time:1 hour hr 30 minutes mins

total time:1 hour hr 50 minutes mins

This soup proves you don’t need expensive ingredients to make a rich meal. It starts with a homemade stock made from leftover rotisserie chicken bones, which is far better than store-bought. The soup itself is a simple, chunky potato chowder flavored with hot mustard and thyme.

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Ingredients

For the Homemade Broth

• ▢ Bones & skin from 1-2 rotisserie chickens
• ▢ 18 cups cold water
• ▢ Yields the ~12 cups needed for the soup

For the Soup

• ▢ 3 Tbsp extra-virgin olive oil
• ▢ 1 1/2 large sweet yellow onions finely diced
• ▢ 12 cups homemade chicken broth from above
• ▢ 1 1/2 Tbsp hot mustard
• ▢ 1 Tbsp dried thyme
• ▢ 2 1/4 tsp sea salt
• ▢ 1 1/2 tsp black pepper
• ▢ ~7-8 medium Yukon Gold potatoes ~6 cups, peeled & diced
• ▢ 1 1/2 cups heavy whipping cream

Instructions

• Simmer chicken bones in 18 cups water for 60 minutes, then strain to make 12 cups broth.
• Sauté onions in olive oil for 5 minutes until soft.
• Add broth, mustard, thyme, salt, and pepper. Bring to boil.
• Add potatoes and simmer 20 minutes until tender.
• Stir in cream and simmer 10 more minutes.
• Adjust seasoning and serve.

Notes

Refrigerate broth overnight to skim fat if desired.