There's something undeniably comforting about a bowl of Cheesy Potato Soup—a rich, creamy, and satisfying dish that combines the earthy goodness of potatoes with the savory flavors of cheese and aromatic spices. This recipe is not only hearty but also customizable, making it perfect for family dinners, special occasions, or a cozy night in. If you're a fan of comforting soups, you’ll want to keep reading to learn exactly how to make this Cheesy Potato Soup from scratch. Trust me, it will quickly become a household favorite!
So grab your ingredients and let’s dive in—you won't want to miss any part of this creamy, cheesy masterpiece!
What is Cheesy Potato Soup?
Cheesy Potato Soup is a creamy, thick, and rich soup made primarily with potatoes, cheddar cheese, and flavorful seasonings. This dish is comfort food at its finest, ideal for cold weather or when you’re craving something warm and filling. The combination of Yukon Gold potatoes, sharp cheddar cheese, and a medley of aromatic seasonings makes for an irresistible dish. Plus, it’s versatile enough to be tailored to suit your taste preferences.
Ingredients List for Cheesy Potato Soup
For the Potatoes:
- 2 lbs. Yukon Gold potatoes (can substitute with Russet potatoes)
- ¾ teaspoon salt
- 1 tablespoon cream cheese, softened
- ¾ cup sour cream
Seasonings:
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
For the Soup Base:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large yellow onion (or 2 small onions), finely chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (optional, but adds a nice kick)
- 4 cups chicken broth (can use vegetable broth for a vegetarian option)
- 2 cups half and half (or a mix of milk and cream)
- 1 ¾ cups cheddar cheese, shredded
- ¼ cup Parmesan cheese, shredded
Optional Garnishes:
- Sliced green onions or chives
- Crumbled bacon
- Extra shredded cheddar cheese
Ingredient Breakdown for Cheesy Potato Soup
The star of this recipe is, of course, the potatoes. Yukon Gold potatoes are known for their buttery texture, which pairs perfectly with the creaminess of the soup. If you can’t find Yukon Gold, Russet potatoes are an excellent alternative because they are starchy and break down well during cooking, resulting in a thick, hearty soup.
Cheddar cheese is the second most important ingredient, adding a robust, tangy flavor that melts smoothly into the broth. Parmesan is also used for added depth of flavor. The cream cheese and sour cream give this soup a rich, velvety finish.
The seasonings—parsley, oregano, mustard powder, thyme, and pepper—elevate the soup by adding layers of subtle, earthy flavors. The soy sauce, a surprising addition, brings umami to the soup, while the hot sauce offers a mild heat for those who enjoy a bit of spice.
Substitutions and Variations
If you don't have all the ingredients on hand or want to change things up a bit, there are plenty of substitutions and variations you can make.
- Vegetarian version: Simply substitute chicken broth with vegetable broth.
- Dairy-free version: You can use dairy-free cheeses and swap out the half and half with coconut milk or a plant-based cream. Keep in mind that this will slightly alter the flavor.
- Cheese choices: While cheddar is traditional, you can experiment with other cheeses like Gouda, Swiss, or Monterey Jack for a different taste profile.
- Add-ins: Try adding vegetables like broccoli, carrots, or corn to increase the nutritional value and add some texture.
- Meat lovers: You can incorporate ham, sausage, or chicken into the soup to make it even heartier.
Step-by-Step Cooking Instructions
Making Cheesy Potato Soup is a straightforward process. Follow these steps for the perfect soup:
- Prepare the Potatoes: Start by peeling and dicing the potatoes into 1-inch cubes. Place them in a pot of water with ¾ teaspoon of salt, and bring it to a boil. Cook until they are fork-tender, about 12-15 minutes. Drain and set aside.
- Sauté the Aromatics: In a large soup pot, heat the olive oil and butter over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture. Stir continuously for 2-3 minutes to cook out the raw flour taste, creating a roux that will thicken the soup.
- Add the Liquids: Slowly whisk in the chicken broth, ensuring there are no lumps. Once incorporated, add the soy sauce and hot sauce, followed by the half and half. Continue to stir until the soup begins to thicken, about 5-10 minutes.
- Incorporate the Potatoes: Add the cooked potatoes to the soup pot. Use a potato masher or a fork to mash some of the potatoes for a thicker texture, while leaving some chunks intact for added heartiness.
- Add the Cheeses and Creams: Lower the heat to medium-low and stir in the softened cream cheese, sour cream, shredded cheddar, and Parmesan. Stir until all the cheeses have melted and the soup is creamy and smooth.
- Season and Simmer: Finally, add the parsley, oregano, mustard powder, thyme, and pepper. Taste and adjust the seasonings as necessary. Let the soup simmer on low heat for about 10 minutes to allow the flavors to meld together.
- Serve: Ladle the soup into bowls and add your favorite garnishes such as green onions, extra shredded cheddar, or crumbled bacon.
How to Cook Cheesy Potato Soup: A Step-by-Step Guide
- Boil the Potatoes: First, peel and chop the Yukon Gold potatoes into uniform pieces for even cooking. Boil the potatoes in salted water until fork-tender.
- Sauté the Onions and Garlic: While the potatoes are boiling, sauté the onions and garlic until translucent to build the flavor base for the soup.
- Make the Roux and Add Liquids: Once the onions are ready, sprinkle the flour to create the roux. Gradually whisk in the chicken broth and half and half, stirring constantly to avoid lumps.
- Mash and Add Potatoes: Add the cooked potatoes, mashing some of them to thicken the soup.
- Incorporate Cheeses and Seasonings: Add the cream cheese, sour cream, and shredded cheddar, stirring until all the cheeses melt and the soup becomes creamy.
- Finish and Serve: Let the soup simmer briefly, then serve with your favorite toppings and garnishes.
Common Mistakes to Avoid
- Overcooking the Potatoes: Boil the potatoes just until tender. Overcooking can result in mushy potatoes, affecting the texture of the soup.
- Lumpy Soup: Be sure to whisk continuously when adding the liquids to avoid lumps in the soup. If lumps do form, an immersion blender can help smooth them out.
- Cheese Separation: Add the cheese slowly and on low heat to prevent it from separating and becoming grainy.
- Lack of Seasoning: Don’t forget to taste the soup and adjust the seasoning before serving.
Serving and Presentation Tips
Presentation is key when serving Cheesy Potato Soup. You can elevate the visual appeal with a few thoughtful garnishes.
- Add a pop of color with finely chopped green onions or fresh chives.
- Crispy bacon crumbles add a savory crunch to contrast the creaminess of the soup.
- Extra cheese is always a good idea—sprinkle some on top and allow it to melt slightly for a rich, gooey finish.
How to Serve Cheesy Potato Soup
This soup is perfect when served hot with a side of crusty bread or soft dinner rolls. Pair it with a fresh salad to add some greens to the meal, or serve it in bread bowls for an even more indulgent experience.
Presentation Ideas for Cheesy Potato Soup
For a gourmet touch, serve the soup in individual crock pots or rustic ceramic bowls. Drizzle a little extra cream on top for a decorative swirl and finish with a sprinkle of fresh herbs. A crispy Parmesan crisp placed on the edge of the bowl can also add an elegant touch.
Cheesy Potato Soup Recipe Tips
- Use freshly shredded cheese for the best melting texture. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
- For an extra creamy soup, blend part of the soup with an immersion blender or in a regular blender. This will make the texture extra silky while leaving some potato chunks for heartiness.
- Keep the soup warm over low heat until ready to serve, but avoid bringing it to a boil once the cheese has been added, as this can cause the cheese to separate.
Frequently Asked Questions (FAQs)
Can I freeze Cheesy Potato Soup?
Yes, you can freeze Cheesy Potato Soup, but the texture may change slightly upon reheating due to the dairy content. Let the soup cool completely, then transfer it to an airtight container before freezing. Reheat gently on the stove, stirring constantly.
Can I make Cheesy Potato Soup ahead of time?
Absolutely! You can make the soup up to two days ahead of time. Store it in the refrigerator and gently reheat before serving.
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. Cook the potatoes and aromatics separately, then combine everything in the slow cooker on low for 4-6 hours. Add the cheese in the last 30 minutes to prevent it from curdling.
Conclusion
Cheesy Potato Soup is the ultimate comfort food, perfect for warming you up on chilly days or serving as a hearty family meal. With its rich flavors, creamy texture, and versatile garnishing options, this recipe is sure to become a favorite in your home. Whether you stick to the classic ingredients or add your own twist, this soup is always a hit. Enjoy!
PrintCheesy Potato Soup Recipe
This cheesy potato soup recipe features creamy Yukon gold potatoes, cheddar cheese, and savory seasonings like dried parsley, oregano, and thyme. The soup is made with chicken broth, sour cream, and half and half, creating a rich and creamy base. The cheddar and Parmesan cheeses add an extra layer of flavor. Top it with bacon, chives, or extra cheese for a perfect bowl of comfort food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Yukon gold potatoes, salt, cream cheese, sour cream, olive oil, butter, yellow onion, garlic, flour, soy sauce, hot sauce, chicken broth, half and half, cheddar cheese, Parmesan cheese, dried parsley, oregano, mustard powder, thyme, pepper
Instructions
- Sauté onions and garlic in olive oil and butter.
- Add flour, cook briefly, then stir in chicken broth, half and half, seasonings, and potatoes.
- Simmer until potatoes are tender.
- Stir in cream cheese, sour cream, cheddar, and Parmesan until melted and smooth.
- Garnish with chives, bacon, or extra cheese.
Notes
- Russet potatoes can be substituted for Yukon gold.
- Adjust seasonings to taste and garnish with green onions or crumbled bacon for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
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