Ultimate Cheesy Potato Soup Recipe

The aroma of melting cheese mingling with earthy potatoes wafts through the air, wrapping you in a warm embrace. That’s just the beginning of the magic that is the ultimate cheesy potato soup.

Imagine scooping a spoonful of velvety goodness, each bite bursting with flavors that remind you of cozy winter nights and family gatherings around the dinner table. This dish isn’t just food; it’s an experience waiting to happen.

Everyone marveled at how quickly this ultimate cheesy potato soup disappeared during our last family gathering.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Russet Potatoes: Opt for starchy potatoes that break down easily for a creamy texture.
• Onions: Sweet onions add depth; sauté until translucent for maximum flavor.
• Garlic: Fresh minced garlic elevates the flavor profile significantly; never skip it!
• Vegetable Broth: Use low-sodium broth to control saltiness while keeping it flavorful.
• Heavy Cream: For that luxurious creaminess; don’t be shy here!
• Sharp Cheddar Cheese: The star of the show; use freshly grated cheese for better melting.
• Bacon Bits: Optional but highly recommended for added crunch and flavor.
• Fresh Chives or Parsley: Chopped fresh herbs brighten the dish and add color.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Ingredients: Start by peeling and dicing your russet potatoes into small cubes—think bite-sized pieces that will cook evenly. Chop onions finely and mince garlic to release its aromatic oils.

Sauté Onions and Garlic: In a large pot over medium heat, melt some butter then add onions. Cook until they turn translucent, about 5 minutes. Stir in garlic and let it bloom for another minute; you should smell something divine!

Add Potatoes and Broth: Toss in your diced potatoes along with vegetable broth. Bring this mixture to a boil before reducing heat to a gentle simmer. Let it bubble away until potatoes are tender, which takes about 15-20 minutes.

Puree Until Smooth: Using an immersion blender (or carefully transferring to a stand blender), puree the mixture until smooth. You want it silky but don’t stress if there are some chunks—it adds character!

Add Cream and Cheese: Stir in heavy cream followed by freshly grated sharp cheddar cheese until melted into luscious gooeyness. Taste for seasoning—add salt or pepper as desired.

Serve and Garnish!: Ladle your ultimate cheesy potato soup into bowls and top with crispy bacon bits and freshly chopped chives or parsley for that gourmet touch!

Now grab your favorite blanket because all that’s left is diving into this cheesy goodness while binge-watching your favorite show!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add potatoes and broth. Simmer until tender, blend for creaminess, and stir in your favorite cheese.

Add Your Touch

Feel free to swap in different cheeses like cheddar or gouda for a unique flavor. Add spices like smoked paprika or fresh herbs to personalize your soup.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat to maintain its creamy texture.

Sometimes I think back to that time my neighbor brought over her famous potato soup for our potluck; I was hooked instantly!

FAQ

What type of potatoes are best for this ultimate cheesy potato soup?

Russet potatoes work best due to their high starch content and creamy texture when cooked.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day after the flavors meld together.

How do I thicken my cheesy potato soup?

For added thickness, mash some of the potatoes directly in the pot or add a cornstarch slurry.

Ultimate Cheesy Potato Soup Recipe

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This creamy Cheesy Potato Soup is the ultimate comfort food, packed with tender potatoes, savory cheese, and a rich, velvety broth. It’s a filling and satisfying soup that’s perfect for chilly days, family dinners, or as a cozy meal on its own. With a perfect balance of flavor and creaminess, this soup is sure to become a favorite in your recipe rotation.

• Author: Mason Recipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: 6 servings
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 4 large russet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 2 cups milk (whole or 2% recommended)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream (optional, for added creaminess)
• 1/4 cup unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika (optional)
• Salt and pepper to taste
• Fresh chives or green onions, chopped (for garnish)
• Extra shredded cheese (for topping)

Instructions

• Cook the Potatoes and Aromatics:
  • In a large pot, melt the butter over medium heat.
  • Add the diced onion and cook for 4-5 minutes, until softened.
  • Add the minced garlic and cook for another 1 minute until fragrant.
• Make the Soup Base:
  • Add the diced potatoes to the pot along with the chicken or vegetable broth, dried thyme, paprika (if using), salt, and pepper.
  • Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
• Create the Creamy Base:
  • In a separate small saucepan, melt the butter over medium heat.
  • Stir in the flour and cook for 1-2 minutes to form a roux.
  • Gradually whisk in the milk, and continue cooking for 3-4 minutes until the mixture thickens.
• Combine and Add Cheese:
  • Add the creamy milk mixture to the pot with the potatoes and broth. Stir to combine.
  • Stir in the shredded cheddar cheese and sour cream (if using). Cook for an additional 5 minutes, stirring occasionally, until the cheese has melted and the soup is smooth and creamy.
• Serve:
  • Ladle the soup into bowls and top with extra shredded cheese and fresh chives or green onions. Serve immediately with crusty bread or crackers.

Notes

• For a Thicker Soup: To make the soup even thicker, you can mash some of the potatoes directly in the pot with a potato masher or immersion blender.
• Add-ins: Feel free to add cooked bacon bits, shredded chicken, or sautéed mushrooms for additional flavor and texture.
• Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a little extra milk or broth to loosen the soup if needed.
• Freezer-Friendly: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.

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