Growing up, Cheesy Potato Soup was a staple in our household. I can still remember the comforting aroma wafting through the kitchen on chilly autumn evenings, luring us to the table with its irresistible cheesy goodness. My mom would spend hours simmering the soup, patiently stirring and tasting until she got it just right – the perfect balance of creamy potatoes, savory cheese, and aromatic seasonings. It was a dish that always brought us together as a family, and to this day, a bowl of Cheesy Potato Soup never fails to transport me back to those cozy memories.
Table of Contents
Why This Cheesy Potato Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Cheesy Potato Soup
This Cheesy Potato Soup recipe is truly special because it’s the result of years of experimentation and fine-tuning. I’ve tested countless variations, tweaking the ingredients and techniques until I landed on the ultimate version. What sets this soup apart is the way the cheese is perfectly incorporated, creating a rich, velvety texture that coats every spoonful. The secret? Tossing the shredded cheese with a bit of flour before adding it to the soup. This simple step ensures the cheese melts seamlessly, without any clumps or graininess. Trust me, once you try this method, you’ll never go back to a regular Cheesy Potato Soup recipe.
Essential Ingredients You’ll Need
– Potatoes – I prefer to use a mix of Yukon Gold and russet potatoes for the best texture and flavor.
– Onion – Diced onion adds a savory depth to the soup.
– Garlic – Freshly minced garlic is a must for aromatic oomph.
– Butter and flour – These two ingredients work together to create a luscious, velvety base for the cheese.
– Milk and heavy cream – The combination of milk and cream results in an unbelievably rich and creamy soup.
– Cheddar cheese – Sharp cheddar is the classic choice, but you can also experiment with different cheese blends.
– Salt, pepper, and herbs – Seasoning is key to bringing out all the flavors.
Step-by-Step Cheesy Potato Soup Instructions
Preparing Your Cheesy Potato Soup
This Cheesy Potato Soup recipe is surprisingly easy to make, but it does require a bit of patience and attention to detail. The total cooking time is about an hour, and you’ll need a large pot or Dutch oven to bring it all together. Once you’ve gathered your ingredients, you’re ready to start creating a soup that’s destined to become a new family favorite.
1- Peel and dice the potatoes into 1-inch cubes, then place them in a large pot and cover with water. Bring the pot to a boil over high heat and cook the potatoes until they’re tender, about 15-20 minutes.
2- In a separate pan, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
3- Sprinkle the flour over the onion-garlic mixture and whisk constantly for 2-3 minutes to create a roux. Gradually pour in the milk and heavy cream, whisking continuously to prevent any lumps from forming.
4- Once the mixture has thickened to a creamy consistency, reduce the heat to low. Shred the cheddar cheese and toss it with a tablespoon of flour, then slowly stir the cheese mixture into the soup, allowing each addition to melt completely before adding more.
5- Drain the cooked potatoes and add them to the cheesy soup base. Season generously with salt and pepper, then let the soup simmer for 10-15 minutes, stirring occasionally, until it reaches your desired thickness.
6- Ladle the steaming Cheesy Potato Soup into bowls and garnish with chopped fresh parsley or chives, if desired. Serve hot and enjoy!
Pro Tips for Success
– For the creamiest texture, use a combination of Yukon Gold and russet potatoes. The Yukon Golds will break down a bit more, while the russets will hold their shape.
– Be patient when adding the cheese – stirring it in slowly and letting each addition melt completely is key to preventing a grainy or clumped consistency.
– If the soup seems too thick, you can thin it out by adding a splash of milk or broth. Conversely, if it’s too thin, let it simmer a bit longer to allow the flavors to concentrate.
– Don’t be afraid to experiment with different cheese varieties. A blend of cheddar, Gruyère, and Parmesan can add delightful complexity.
Serving and Storing Your Cheesy Potato Soup
Perfect Pairings for Cheesy Potato Soup
Cheesy Potato Soup is the ultimate comfort food, and it pairs beautifully with a variety of accompaniments. For a heartier meal, serve it with crusty bread, garlic toast, or flaky biscuits. A fresh, crisp salad makes a perfect side dish to balance out the richness of the soup. And don’t forget the toppings – crumbled bacon, chives, sour cream, and shredded cheese all make delicious additions.
Storage and Make-Ahead Tips
Leftover Cheesy Potato Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the soup in a saucepan over medium heat, stirring occasionally until heated through. You can also freeze the soup for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and then reheat on the stovetop.
For make-ahead convenience, you can prepare the soup base in advance, omitting the cheese. On the day you plan to serve it, simply reheat the base, stir in the shredded cheese, and let it melt until the soup is hot and creamy.
Variations and Dietary Adaptations for Cheesy Potato Soup
Creative Cheesy Potato Soup Variations
While the classic Cheesy Potato Soup is a true delight, there are plenty of ways to put your own spin on it. Try adding diced ham or crumbled bacon for a heartier meal, or swap out the cheddar for a blend of cheeses like Gruyère, Parmesan, and gouda. For a flavor twist, you can stir in a touch of Dijon mustard or a splash of hot sauce. In the summer, you can even grill or roast the potatoes before adding them to the soup for a smoky element.
Making Cheesy Potato Soup Diet-Friendly
To make this Cheesy Potato Soup more diet-friendly, there are a few simple substitutions you can try. For a lower-carb version, replace the potatoes with riced cauliflower or diced turnips. For a dairy-free option, use unsweetened almond milk or oat milk in place of the regular milk and cream, and opt for a vegan cheese shreds. You can also lighten up the soup by reducing the amount of cheese or using a low-fat cheddar.
Frequently Asked Questions
Q: Can I use frozen potatoes instead of fresh?
A: Yes, you can absolutely use frozen diced potatoes in this recipe. Just be sure to adjust the cooking time accordingly, as frozen potatoes may take a bit less time to become tender.
Q: How can I make the soup thicker or creamier?
A: If you’d like a thicker, creamier soup, try adding an extra tablespoon or two of flour to the roux. You can also blend a portion of the cooked potatoes into a smooth puree and stir it back into the soup.
Q: Can I make Cheesy Potato Soup in the slow cooker?
A: Absolutely! To make Cheesy Potato Soup in the slow cooker, simply add all the ingredients (except the cheese) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the shredded cheese and let it melt.
Q: How many servings does this recipe make?
A: This Cheesy Potato Soup recipe yields approximately 6-8 servings, depending on the portion size. It’s a hearty soup, so a cup or a cup and a half per person is usually sufficient.
Q: My soup seems too thin. What can I do?
A: If your Cheesy Potato Soup is too thin, there are a few things you can try. First, let it simmer for a bit longer to allow the potatoes to break down further and thicken the soup. You can also try mashing a few of the cooked potatoes against the side of the pot to release more starch. As a last resort, you can mix a tablespoon or two of cornstarch with some cold water, then stir it into the soup to help it thicken up.
Cheesy Potato Soup
- Total Time: 40
- Yield: 6
Description
Indulge in a creamy, comforting bowl of Cheesy Potato Soup, perfect for chilly days. This easy-to-make recipe features a rich, velvety broth infused with melted cheddar cheese, tender potatoes, and savory bacon bits.
Ingredients
– 3 lbs russet potatoes, peeled and diced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 2 cups heavy cream
– 2 cups shredded cheddar cheese
– 6 slices bacon, cooked and crumbled
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
Instructions
1. 1. In a large pot or Dutch oven, cook the bacon until crispy. Remove the bacon from the pot, reserving the bacon fat.
2. 2. Add the diced onion to the bacon fat and sauté for 5 minutes, or until translucent.
3. 3. Add the minced garlic and sauté for an additional 1 minute.
4. 4. Add the diced potatoes and chicken/vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
5. 5. Use an immersion blender (or carefully transfer to a blender) to blend the soup until smooth and creamy.
6. 6. Stir in the heavy cream and shredded cheddar cheese. Season with salt and pepper to taste.
7. 7. Serve the Cheesy Potato Soup warm, garnished with the crumbled bacon and chopped chives.
Notes
For a thicker soup, use a masher to lightly mash some of the potatoes. You can also add diced celery or carrots for extra flavor and texture. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Conclusion
This Cheesy Potato Soup recipe is truly a game-changer – it’s the perfect blend of comfort, flavor, and convenience. With its rich, velvety texture and irresistible cheesy goodness, it’s no wonder this soup has become a family favorite in my household. I encourage you to give it a try and experience the magic for yourself. Once you taste this Cheesy Potato Soup, I guarantee it will become a go-to recipe that you’ll turn to again and again. So what are you waiting for? Grab your ingredients and get ready to savor a bowl of pure comfort!
