The aroma of cheesy potato soup wafts through the kitchen like a warm hug on a cold day, each spoonful promising comfort and satisfaction. With its creamy texture and rich flavors, this delightful dish is more than just a meal; it’s an experience that brings back memories of cozy family gatherings and laughter.
Every time I make cheesy potato soup, I’m reminded of my childhood, where my grandma would whip up a batch to warm us up after winter adventures. It was the ultimate comfort food, perfect for chilly evenings or surprise snow days when school was canceled, leaving us to enjoy hours of play and delicious soup.
Why You'll Love This Recipe
- This cheesy potato soup is incredibly easy to prepare, making it perfect even for busy weeknights
- The flavor is a comforting blend of creamy cheese and hearty potatoes that will leave you wanting more
- The gorgeous yellow hue makes it visually appealing in any bowl or plate
- It’s versatile enough to enjoy as a main dish or as a side with your favorite protein
I remember one evening when I served this cheesy potato soup at a dinner party, and everyone went back for seconds—there’s nothing quite like the joy of sharing good food with friends.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Russet Potatoes: Choose firm potatoes for the best texture; they provide that classic creamy consistency when cooked.
Onion: A medium onion adds depth; sauté until translucent for maximum flavor.
Garlic: Fresh garlic cloves will enhance the aroma; don’t skimp on this fragrant ingredient.
Vegetable Broth: Opt for low-sodium broth to control the saltiness while keeping the flavor robust.
Cream Cheese: Adds an irresistible creaminess; let it soften before mixing it into the soup.
Shredded Cheese: A mix of cheddar and Monterey Jack offers a delightful melty finish; feel free to be generous!
Milk: Whole milk gives that extra richness; adjust based on your taste preference.
Salt and Pepper: Essential seasonings to elevate all the flavors; season to taste for perfect balance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by peeling and dicing your russet potatoes into bite-sized chunks. Chop the onion and mince the garlic so everything is ready to go.
Sauté Aromatics: In a large pot over medium heat, add some olive oil. Sauté the chopped onion until it turns translucent and sweet-smelling. Add minced garlic next, stirring until fragrant but not burnt.
Add Potatoes and Broth: Toss in your diced potatoes along with vegetable broth. Bring everything to a gentle simmer, allowing those potatoes to soak up all those delicious flavors for about 15-20 minutes.
Blend Until Smooth: Once the potatoes are tender, use an immersion blender directly in the pot (or transfer carefully to a regular blender) until smooth. You want that velvety texture that feels like a warm embrace!
Stir in Cheese and Creaminess: Now it’s time for magic! Stir in softened cream cheese until fully incorporated, followed by shredded cheese and milk. Keep stirring until everything melts together beautifully.
Taste and Season**: Give your soup a taste test! Adjust salt and pepper according to your liking—this step is crucial because every potato can have its own personality!
Serve this cheesy potato soup hot with freshly ground pepper on top or garnished with chives if you’re feeling fancy. Pair it with crusty bread or crackers for dipping—and don’t forget your favorite beverage!
As you dive into a bowl of this cheesy bliss, you’ll find that each spoonful isn’t just filling but also fills your heart with warmth and nostalgia. Embrace the cozy vibes this cheesy potato soup brings!
You Must Know
- Cheesy potato soup is a comforting classic that warms the soul
- The creamy texture and rich flavor make it perfect for chilly nights
- Customize with toppings for extra flair, and enjoy the aromas wafting through your kitchen as it simmers
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add potatoes and broth. Simmer until tender before blending in cheese and cream for ultimate creaminess.
Add Your Touch
Consider adding bacon bits, chives, or even broccoli for extra flavor and nutrition. Spice it up with some cayenne pepper or paprika for a kick.
Storing & Reheating
Store leftover cheesy potato soup in an airtight container in the fridge for up to three days. Reheat on the stove over low heat to maintain its creamy texture.
Chef's Helpful Tips
- Use freshly grated cheese for better melting and flavor; pre-shredded varieties often contain anti-caking agents
- Don’t rush the simmering time as it enhances the flavors beautifully
- Taste and adjust seasoning before serving for a personalized finish
I remember the first time I made cheesy potato soup for my friends during a winter gathering. They couldn’t stop raving about how comforting it was, turning a cold evening into a warm memory filled with laughter and second helpings.
FAQ
Can I make cheesy potato soup vegan?
Absolutely! Substitute dairy with coconut milk and use vegan cheese alternatives to keep it creamy.
What type of potatoes are best for this soup?
Russet potatoes are ideal due to their starch content, making your soup creamy and hearty.
How do I thicken my cheesy potato soup?
Blend part of the soup or add a cornstarch slurry to achieve your desired thickness without compromising flavor.
Cheesy Potato Soup
Cheesy potato soup is the ultimate comfort food, perfect for chilly nights. This creamy, rich dish combines tender potatoes with aromatic garlic and onion, all enveloped in velvety cheese. Whether enjoyed solo or paired with crusty bread, each spoonful transports you to a cozy gathering filled with warmth and nostalgia. Simple to make, this recipe is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Comfort food
Ingredients
- 4 cups russet potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese, softened
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 1 cup whole milk
- Salt and pepper to taste
Instructions
- Prep your ingredients: Peel and dice russet potatoes, chop the onion, and mince the garlic.
- Sauté aromatics: In a large pot over medium heat, add olive oil. Sauté onion until translucent; then add minced garlic and stir until fragrant.
- Add potatoes and broth: Stir in diced potatoes and vegetable broth. Bring to a gentle simmer for about 15-20 minutes until potatoes are tender.
- Blend until smooth: Use an immersion blender or transfer the mixture to a regular blender until velvety smooth.
- Stir in cheese and creaminess: Mix in softened cream cheese, followed by shredded cheese and milk until melted together.
- Taste and season: Adjust salt and pepper as needed before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
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