I have something truly special for you today: a roundup of my favorite cozy potato soups! When the weather cools down, there’s nothing I love more than a warm, comforting bowl of soup.
Today, I’m sharing two fantastic potato soup recipes that are super cheesy and satisfying. You’ll find options for classic cheesy goodness and one packed with extra veggies. Get ready to make some delicious meals!
Jump to Recipe:
Broccoli Cheddar Potato Soup Recipe
This hearty soup is packed with tender potatoes, fresh broccoli, and plenty of sharp cheddar cheese. It’s a perfect meal for chilly evenings and always a crowd-pleaser.
Key Ingredients & Tips for Broccoli Cheddar Potato Soup
- Russet Potatoes: These potatoes break down nicely, which helps create a wonderfully thick and creamy base for your soup.
- Sharp Cheddar: Use a block of good quality sharp cheddar cheese and shred it yourself. It melts better and has a stronger cheese flavor than pre-shredded bags.
- Steamed Broccoli: Don’t overcook the broccoli florets. Add them at the very end so they keep their vibrant green color and a slight firmness.
What You Need for Broccoli Cheddar Potato Soup
- 2 lbs Russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups fresh broccoli florets, steamed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make Broccoli Cheddar Potato Soup
Step 1: Cook Potatoes
Put your diced potatoes into a large pot with the chicken or vegetable broth. Bring it to a boil, then turn the heat down and let it simmer until the potatoes are very soft. This will take about 15-20 minutes. You can mash some of the potatoes right in the pot to help thicken the soup base.
Step 2: Make Cheese Sauce
In a separate small pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, making a thick paste. Slowly whisk in the heavy cream until the mixture is smooth. Add the shredded cheddar cheese and stir until it melts completely and the sauce is creamy.
Step 3: Combine and Heat
Pour the cheese sauce into the pot with the cooked potatoes. Add the steamed broccoli florets. Stir everything together gently until it is all mixed. Heat the soup through until warm, but do not let it boil after adding the cheese sauce. Taste and season with salt and pepper as you like.
📝 Final Note
For a smoother texture, you can use an immersion blender to blend more of the potatoes before adding the cheese sauce and broccoli.
Classic Cheesy Potato Soup Recipe
This simple cheesy potato soup is comfort in a bowl. It’s a classic that everyone will enjoy, perfect for a cozy meal any day of the week.
Key Ingredients & Tips for Cheesy Potato Soup
- Yukon Gold Potatoes: These potatoes are great for soup because they become wonderfully creamy as they cook and don’t need much mashing.
- Cream Cheese: Adding a bit of softened cream cheese at the end makes the soup extra rich and incredibly smooth.
- Onion and Garlic Base: Sautéing onion and garlic first builds a delicious foundation of flavor for the entire soup. Don’t skip this step!
What You Need for Cheesy Potato Soup
- 2 lbs Yukon Gold potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1/2 cup heavy cream or milk
- 1/4 cup butter
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 8 servings
How to Make Cheesy Potato Soup
Step 1: Start Aromatics
In a large pot, melt the butter over medium heat. Add your chopped onion and cook it until it becomes soft, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for just 1 more minute until you can smell it.
Step 2: Cook Potatoes
Add the diced potatoes and the broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are very tender, typically 20-25 minutes. You can gently mash some of the potatoes in the pot with the back of a spoon to help thicken the soup.
Step 3: Finish with Dairy
Turn the heat down to low. Stir in the softened cream cheese until it completely melts and makes the soup smooth. Then, add the shredded cheddar cheese and the heavy cream or milk. Continue stirring until all the cheese has melted into the soup. Make sure not to let the soup boil after adding the dairy.
Step 4: Season and Serve
Taste your soup and add salt and pepper as you think it needs. Serve it hot! You can add extra cheese, fresh chives, or even some crumbled bacon on top for extra flavor.
📝 Final Note
For an even thicker soup, you can remove about 1 cup of the cooked potatoes, blend them in a blender until smooth, and then stir them back into the soup.