Welcome to the ultimate creamy comfort food: cheesy potato soup! This hearty, satisfying dish is a timeless classic for a reason. You’ll love its velvety smooth texture and rich, savory flavor. Best of all, it’s incredibly quick and easy to prepare, making it perfect for busy weeknights or a cozy weekend meal. Get ready to dive into a bowl of pure deliciousness!
Why You’ll Love This Cheesy Potato Soup
This recipe for cheesy potato soup quickly becomes a family favorite. It delivers on taste and simplicity, perfect for any home cook.
- Quick and easy recipe: You can have a delicious meal on the table in under an hour.
- Perfect comfort food: Warm your soul with every spoonful, no matter the season.
- Versatile for any meal: Serve it as a hearty lunch, a comforting dinner, or a flavorful appetizer.
- Customizable with toppings: Personalize each bowl with your favorite garnishes.
- Family-friendly and satisfying: Everyone at the table will ask for seconds of this creamy soup.
Ingredients
Gather these simple ingredients to create your irresistible cheesy potato soup. Each component plays a vital role in building the perfect flavor.
- 1 tablespoon butter
- ½ cup chopped Vidalia onion
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and cut into ½-inch chunks
- 14 oz chicken broth
- 1 cup milk
- Salt to taste
- Pepper to taste
- 1 ¼ cups shredded extra sharp cheddar cheese, divided
- Crumbled bacon and chopped chives for garnish, optional
Notes & Substitutions
- Potatoes: While Yukon Gold potatoes offer a naturally creamy texture and buttery flavor, you can also use Russet potatoes for a thicker soup or red potatoes for a slightly firmer bite. Healthline highlights that potatoes are a rich source of vitamins, minerals, and antioxidants, contributing to overall well-being. Potatoes offer a range of health benefits.
- Cheese: Extra sharp cheddar cheese provides a robust, tangy flavor to this cheesy potato soup. Feel free to experiment with Colby Jack, Monterey Jack, or even a blend for a different twist.
- Broth: Chicken broth adds depth, but you can easily use vegetable broth to make this a vegetarian soup.
- Milk: Whole milk creates a rich, creamy base. For an even more decadent soup, substitute with half-and-half or heavy cream.
- Onions: Vidalia onions are sweet and mild, perfect for this recipe. Yellow or white onions also work well; they might just offer a slightly sharper flavor.
Equipment
You don’t need fancy gadgets to make this fantastic cheesy potato soup. Here’s what you’ll need:
- A large saucepan or Dutch oven to cook your soup evenly.
- A wooden spoon or heat-proof spatula for stirring.
- A chef’s knife and cutting board for preparing your vegetables.
- An immersion blender or standard blender, or a potato masher, to achieve your desired consistency.
- A ladle for serving up those delicious bowls of soup.
Instructions
Creating a rich, creamy cheesy potato soup is easy with these step-by-step directions. Follow along for a perfect bowl every time.
Step 1: Sauté Aromatics
Melt butter in a large saucepan or Dutch oven over medium heat. Add the chopped Vidalia onion and sauté for 3 minutes until softened and translucent. Stir in the minced garlic and cook for another 2 minutes, just until fragrant. Be careful not to let the garlic brown.
Step 2: Cook Potatoes
Add the peeled and cubed Yukon Gold potatoes to the saucepan with the aromatics. Pour in the chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 12 to 14 minutes. The potatoes should be fork-tender when ready.
Step 3: Partially Blend the Soup
For a creamy texture with some potato chunks, carefully transfer about 1 cup of the potato and broth mixture to a blender or food processor. Blend until completely smooth. Alternatively, use an immersion blender directly in the pot to blend a portion of the soup, or use a potato masher for a chunkier consistency. Return the blended mixture to the saucepan if using a standard blender.
Step 4: Add Milk and Seasonings
Stir the milk into the soup mixture in the saucepan. Heat the soup over medium-low heat until it is hot and steaming, but do not allow it to boil. Boiling dairy can cause it to curdle. To prevent curdling, gently heat dairy and avoid boiling, especially when acidic ingredients are present, as detailed by The Spruce Eats. Learn more about preventing milk from curdling in soups and sauces. Season the soup generously to taste with salt and pepper. Adjust as needed until the flavor is just right.
Step 5: Melt the Cheese
Remove the saucepan from the heat. Gradually stir 1 cup of the shredded extra sharp cheddar cheese into the hot soup until it is completely melted and smoothly incorporated. Stir gently until the cheese has melted into a rich, creamy consistency. This step is crucial for the perfect cheesy potato soup.
Step 6: Serve and Garnish
Ladle the warm, creamy cheesy potato soup into individual bowls. Top each serving with the remaining ¼ cup of shredded cheddar cheese. For extra flavor and texture, garnish with crumbled bacon and fresh chopped chives, if desired. Serve immediately and enjoy!
Pro Tips & Troubleshooting
- Achieving Perfect Creaminess: For a chunkier soup, mash only half the potatoes. For a silky smooth soup, blend almost all of it. An immersion blender offers easy control for your desired consistency.
- Preventing Curdling: Always add milk and cheese over low heat, and never let the soup come to a rolling boil after adding dairy. High heat can cause cheese and milk to separate.
- Adjusting Thickness: If your cheesy potato soup is too thin, blend more of the potatoes or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer briefly. If it’s too thick, add a little more broth or milk.
- Flavor Enhancements: Sautéing a few slices of bacon before the onions and using the bacon fat can add incredible depth. Roasting the potatoes before adding them to the soup also boosts their flavor.
- Salt and Pepper: Always taste and season gradually. Different broths and cheeses contain varying sodium levels, so adjust your salt accordingly.
Serving, Storage, and Variations
Serving Suggestions
This hearty soup pairs wonderfully with a variety of sides.
- Classic Pairings: A crusty loaf of bread or a simple green salad provides a delightful contrast to the soup’s richness.
- Sandwich Complements: Serve a bowl alongside a classic grilled cheese sandwich or your favorite deli sandwich for a satisfying meal.
- Toppings Galore: Elevate your soup with crumbled bacon, fresh chives, a dollop of sour cream, or homemade croutons.
Storage Instructions
- Refrigeration: Store leftover cheesy potato soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Let the soup cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in short intervals. Add a splash of milk or broth if it’s too thick.
Variations
- Protein Additions: Stir in cooked, diced ham, shredded chicken, or cooked sausage for a more substantial meal.
- Vegetable Boosts: Enhance the nutritional value and flavor by adding diced carrots, celery, or corn along with the potatoes.
- Spice It Up: Add a pinch of cayenne pepper, smoked paprika, or a dash of your favorite hot sauce for a kick.
- Cheese Blends: Experiment with other cheeses like smoked Gouda, Gruyere, or a spoonful of cream cheese for different flavor profiles.
Nutrition Information
This cheesy potato soup provides comforting nutrients in every spoonful.
| Serving Size | 1 cup |
|---|---|
| Calories | 319 cal |
| Carbohydrates | 27 g |
| Protein | 16 g |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Cholesterol | 51 mg |
| Sodium | 652 mg |
| Potassium | 926 mg |
| Fiber | 5 g |
| Sugar | 4 g |
| Vitamin A | 540 IU |
| Vitamin C | 28 mg |
| Calcium | 388 mg |
| Iron | 6 mg |
Please note: Nutritional information is an estimate based on ingredients used and may vary depending on specific brands or substitutions.
Frequently Asked Questions (FAQ)
- Q: What kind of potatoes are best for cheesy potato soup?
- A: Yukon Gold potatoes are ideal for their creamy texture, but Russets or red potatoes also work well.
- Q: Can I make this soup vegetarian?
- A: Absolutely! Simply swap the chicken broth for an equal amount of good quality vegetable broth.
- Q: How can I make my potato soup thicker or thinner?
- A: To thicken, blend more of the potatoes or add a cornstarch slurry; to thin, stir in more broth or milk.
- Q: Can I freeze leftover cheesy potato soup?
- A: Yes, you can freeze it for up to 3 months. Reheat gently to prevent the cheese from curdling.
Conclusion
This ultimate creamy cheesy potato soup is the perfect recipe to bring warmth and comfort to your table. It’s incredibly easy to make, packed with flavor, and wonderfully satisfying for everyone. We know you’ll love how simple and delicious this hearty soup is. Give it a try tonight and discover your new favorite comfort food! We would love to hear your thoughts, so please share your experience, rate the recipe, or leave a comment below!
Cheesy Potato Soup: The Ultimate Creamy Comfort Food
Ingredients
Equipment
Method
- Melt butter in a large saucepan over medium heat, then sauté chopped onion for 3 minutes and minced garlic for 2 minutes. Add potatoes and chicken broth, bring to a boil, then reduce heat and simmer for 12-14 minutes until the vegetables are tender.
- Transfer 1 cup of the potato mixture to a blender or food processor and purée until smooth. Return the puréed mixture to the saucepan, stir in milk, and heat over medium heat until hot without boiling. Season the soup to taste with salt and pepper.
- Stir 1 cup of the shredded cheddar cheese into the hot soup until it is completely melted and heated through.
- Ladle the finished soup into four individual bowls. Top each serving with the remaining 1/4 cup of shredded cheddar cheese.
- Garnish with crumbled bacon and chopped chives, if desired, before serving.