This Cheesy Potato Soup is warm, creamy, and packed with cheesy goodness! It’s perfect for chilly days when you need a big hug in a bowl.
Making this soup is a breeze! Just boil, mash, and stir in tasty cheese—easy peasy! I love topping mine with crispy bacon bits and a sprinkle of green onions. So yum! 🥔🧀
Key Ingredients & Substitutions
Potatoes: For the best texture, use russet or Yukon gold potatoes. They mash well and create a creamy soup. If you’re looking for a lower-carb option, cauliflower can be a good substitute, blending beautifully for a similar texture.
Onion: A small yellow onion is perfect here, but feel free to swap in shallots for a sweeter taste, or even leeks for a milder onion flavor.
Broth: Chicken broth adds great flavor, but vegetable broth works just as well for a vegetarian version. You can even use water if you’re in a pinch, just add a bit more seasoning!
Cheese: Sharp cheddar cheese gives this soup its classic flavor. If you want to mix it up, try gouda, Monterey Jack, or a blend of cheeses. Just remember to use cheese that melts well!
Bacon: Bacon adds a delicious crunch, but you can substitute with turkey bacon, pancetta, or even leave it out entirely for a vegetarian soup.
How Do I Make a Creamy Roux?
Making a roux is a key step for the creamy base of your soup! Here’s how to do it right:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour after the butter has melted, stirring constantly. This helps prevent lumps.
- Cook the roux for 1-2 minutes until it’s slightly golden, which enhances the flavor.
This roux will thicken your milk and cream mixture perfectly, turning your soup into a dream. Just be careful not to let it brown too much, as you want a light color for a creamy texture!
Cheesy Potato Soup
Ingredients You’ll Need:
- 6 cups potatoes, peeled and diced (about 4-5 medium potatoes)
- 1 small onion, finely chopped
- 4 cups chicken broth or vegetable broth
- 3 cups milk (whole milk or 2%)
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 6 slices bacon, cooked crisp and chopped
- Salt and black pepper, to taste
- 2 green onions, chopped (for garnish)
- Optional: pinch of smoked paprika or cayenne pepper for a bit of heat
How Much Time Will You Need?
This Cheesy Potato Soup takes about 10 minutes to prep and around 30 minutes to cook. So, in about 40 minutes, you’ll have a delicious, hearty soup ready to serve!
Step-by-Step Instructions:
1. Cook the Potatoes:
In a large pot, combine the diced potatoes, chopped onion, and chicken broth. Bring this mixture to a boil over medium-high heat, then reduce the heat and let it simmer until the potatoes are nice and tender. This should take about 15-20 minutes.
2. Make the Roux:
While the potatoes are cooking, grab a separate saucepan and melt the butter over medium heat. Once melted, stir in the flour, cooking for 1-2 minutes. Keep stirring constantly so it gets lightly golden and doesn’t burn. This is your roux!
3. Add the Milk and Cream:
Gradually whisk in the milk and heavy cream into the roux. Keep stirring while it cooks; this will help thicken your soup. Watch for it to thicken and start bubbling gently.
4. Mash Some Potatoes:
Once the potatoes are tender, use a potato masher or fork to lightly mash some of the potatoes right in the pot. This will give the soup a creamy texture while still leaving some chunks for heartiness.
5. Combine Mixtures:
Pour the creamy milk mixture into the pot with the potatoes, stirring well to combine everything. Heat this mixture through on low heat, making sure not to let it boil.
6. Add the Cheese:
Gradually stir in the shredded cheddar cheese until it melts and makes the soup super cheesy and smooth. Season with salt and black pepper to taste, and if you’d like, sprinkle in a pinch of smoked paprika or cayenne pepper for a little kick.
7. Serve and Enjoy:
Serve your hot cheesy potato soup topped with extra shredded cheddar cheese, chopped bacon, and green onions. It’s perfect with crusty bread or rolls on the side!
This soup is creamy, cheesy, and full of comforting potato flavor, with extra deliciousness from the bacon and green onions. Enjoy every warm, cozy bite!
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon gold potatoes are great for their creaminess, you can use red potatoes or even sweet potatoes for a twist on flavor. Just keep in mind that texture may vary slightly.
How Long Does Leftover Soup Last?
Leftover cheesy potato soup can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth, and skip the bacon. You could add more veggies like carrots or celery for added texture and flavor!
Can I Freeze Cheesy Potato Soup?
It’s best to freeze the soup without the cream and cheese. You can freeze the base (potatoes and broth) for up to 2-3 months. When ready to enjoy, thaw, then reheat and stir in the cream and cheese fresh for the creamiest texture.
