Budget-Friendly Chunky Potato Soup
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.
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.