Cheesy Potato Soup Recipe

Cheesy Potato Soup Recipe

This cheesy potato soup recipe is rich, creamy, and loaded with tender potatoes, savory cheese, and smoky bacon. Perfect for cozy nights, it’s a satisfying soup that’s easy to make and loved by all ages. This classic comfort food combines simple ingredients with bold flavors to create a hearty and delicious meal.

Description

Are you craving a warm, comforting bowl of soup. This Cheesy Potato Soup Recipe delivers the perfect blend of creamy potatoes, sharp cheese, and flavorful seasonings, making it an ideal choice for chilly days or anytime you want a soul soothing meal.

This Cheesy Potato Soup Recipe is easy to follow, making it perfect for both beginners and seasoned cooks. With basic pantry ingredients like potatoes, cheese, onions, garlic, and broth, you can prepare a family friendly soup that everyone will love. Topped with crispy bacon, green onions, or a dollop of sour cream, this soup becomes an irresistible crowd pleaser.

The star ingredient here is, of course, cheese. We recommend using sharp cheddar for the best flavor, but feel free to experiment with your favorite varieties. The potatoes provide a hearty base, becoming soft and tender as they cook, while the cheese melts into a smooth, creamy consistency. Together, they create a rich, velvety soup that’s both satisfying and full of flavor.

For those looking to make a vegetarian option, this Cheesy Potato Soup Recipe can be easily adapted by omitting the bacon and using vegetable broth. It’s also versatile enough to be made in large batches and frozen for later enjoyment.

Ingredients:

5 large russet potatoes, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, minced
3 cups chicken broth (or vegetable broth for vegetarian)
1 cup whole milk or cream
2 cups shredded sharp cheddar cheese
6 strips bacon, cooked and crumbled (optional for garnish)
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
1/4 cup sour cream (optional, for garnish)
2 green onions, chopped (for garnish)

Instructions:

Prepare Ingredients: Start by peeling and dicing the potatoes into bite sized pieces. Dice the onion finely and mince the garlic. If using bacon, cook until crispy, then set aside.
Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onions and cook until soft, about 3-5 minutes. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Cook Potatoes: Add the diced potatoes, chicken broth, salt, pepper, and paprika to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, until the potatoes are tender and can be easily pierced with a fork.
Make the Roux: In a separate pan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for about 2 minutes to cook off the raw taste. Slowly add in the milk, whisking to create a smooth, thickened sauce. This roux will help to thicken the soup.
Combine & Simmer: Once the potatoes are tender, pour the milk mixture into the soup pot, stirring to combine. Continue cooking over low heat until the soup thickens, about 5 minutes.
Add Cheese: Stir in the shredded cheddar cheese gradually, allowing it to melt completely. The soup should be creamy and smooth. Taste and adjust seasonings as needed.
Serve: Ladle the soup into bowls and top with crumbled bacon, green onions, and a dollop of sour cream if desired. Serve hot with crusty bread or crackers.

Notes

Make it Vegetarian: Substitute chicken broth with vegetable broth and omit bacon.
Cheese Options: Sharp cheddar provides the best flavor, but you can also use a blend of cheddar and mozzarella for extra creaminess.
Storage: This soup can be refrigerated for up to 3 days or frozen for 1 month. Reheat gently on the stovetop or in the microwave.
Thicker Soup: For an even thicker texture, use an immersion blender to blend a portion of the potatoes, or mash a few before adding the cheese.