This Cheesy Potato Soup is like a warm hug in a bowl! It’s creamy, cheesy, and loaded with tender potatoes and veggies. Perfect for chilly days!
Every spoonful is pure comfort and you might just want to make a double batch—trust me, it goes fast! I love adding some crispy bacon on top for extra crunch! 🥓
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for a creamy soup because they get soft and break down easily. If you have Yukon Gold potatoes on hand, they’re a great alternative—they add a buttery flavor to the soup!
Chicken Broth: Using chicken broth enhances the flavor, but for a vegetarian option, vegetable broth works perfectly too. Homemade broth can take it to another level, but store-bought is just fine for convenience.
Cheddar Cheese: Sharp cheddar is my favorite, but you can mix it up! Try using Monterey Jack or a blend of cheeses for a different flavor profile. Just make sure they’re good melting cheeses!
Bacon: While bacon adds fantastic flavor, you can leave it out for a vegetarian soup. Feel free to use smoked paprika or liquid smoke as a substitute to add depth without the meat.
How Do I Get the Perfect Creamy Texture for My Soup?
Achieving the right creaminess in your potato soup requires a couple of techniques. Here’s how to make it smooth yet still have a bit of texture:
- Make a roux by cooking flour with the onion and garlic. This thickens the soup and helps create that creamy base.
- After cooking the potatoes, use a potato masher to mash some of them in the pot. You can also use an immersion blender, but blend only part of the soup to keep some chunks!
- When adding in milk or half-and-half, do it slowly. This helps to incorporate it without curdling and gives the soup that velvety finish.
Enjoy crafting this delicious Cheesy Potato Soup and make it your own with these simple tips!
Cheesy Potato Soup Recipe
Ingredients:
- 6 medium russet potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 slices bacon, chopped (optional)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded (plus more for garnish)
- Salt and black pepper to taste
- 2 green onions or chives, sliced (for garnish)
- Optional: sour cream for serving
How Much Time Will You Need?
This delicious Cheesy Potato Soup takes about 15 minutes to prep and around 30 minutes of cooking time. In total, you’re looking at about 45 minutes from start to finish, making it perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot over medium heat. Add the chopped bacon and cook it until crispy. This will take about 5-7 minutes. Once the bacon is cooked, use a slotted spoon to remove it from the pot and place it on a paper towel to drain. Leave the delicious bacon fat in the pot for flavor!
2. Sauté the Onion and Garlic:
In the same pot with the bacon fat, add the unsalted butter and let it melt. Afterward, add the finely chopped onion and sauté until it’s softened and translucent, about 3-5 minutes. Next, mix in the minced garlic and cook for about 1 more minute, stirring constantly so the garlic doesn’t burn.
3. Make the Roux:
Sprinkle the flour over the onion and garlic mix. Stir well to combine everything. Let this mixture cook for 1-2 minutes to create a roux, which helps thicken the soup.
4. Add the Broth and Potatoes:
Gradually whisk in the chicken broth, ensuring no lumps remain. Once it’s smooth, add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
5. Mash the Potatoes:
Once the potatoes are tender, you can add a little texture to the soup! Use a potato masher or an immersion blender to mash some of the potatoes in the pot, but leave some chunks for that wonderful texture.
6. Stir in Milk and Cheese:
Slowly stir in the milk or half-and-half, followed by the shredded cheddar cheese. Mix well until the cheese is fully melted and the soup is smooth. Season it with salt and black pepper to taste.
7. Serve and Garnish:
Now it’s time to serve! Ladle the soup into bowls, and top each serving with the crispy bacon, extra shredded cheese, and sliced green onions or chives for a pop of color.
8. Optional Topping:
If you like, add a dollop of sour cream on top of each bowl for extra creaminess. Enjoy your delicious, homemade Cheesy Potato Soup!
This soup is perfect for warming up on chilly days and can be paired with a crusty bread for dipping. Bon appétit!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar is a classic choice, you can experiment with other cheeses like Monterey Jack, Gruyère, or a cheese blend for a different flavor. Just make sure whichever cheese you use melts well!
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply swap out the chicken broth for vegetable broth and omit the bacon. You might consider adding some smoked paprika for a smoky flavor that the bacon usually provides!
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup a day in advance. Just let it cool completely, then store it in an airtight container in the refrigerator. When reheating, you may want to add a splash of milk to maintain its creamy texture.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally. You can also microwave it, but stir well to ensure even heating!