Cheesy Potato Soup Recipe

I absolutely love this recipe because it’s like a warm, cheesy hug in a bowl that perfectly satisfies my comfort food cravings. Plus, the combination of creamy potatoes and crispy bacon gives me all the cozy vibes, making it my go-to dish for chill nights at home.

There’s nothing quite like the warm embrace of a bowl of potato-cheddar soup to soothe your soul when the weather turns brisk. The recipe I use brings together the robust flavors of both potatoes and cheddar cheese.

It starts, as many of my favorite dishes do, with a good amount of butter and finely minced onions cooked until they’re sweet and tender. After adding a dollop of sour cream that somehow makes the whole thing even creamier, I top the soup with crumbled bacon.

That’s my kind of supper on a cold winter’s night.

Ingredients

Rich in carbohydrates, the russet potato offers a creamy consistency.

Onion: Contributes a delicious, full-bodied flavor—a more intense and complex umami—than many other vegetables; also a good source of antioxidants.

Garlic: Enhances taste with a whisper of heat; gives immune system a boost.

Broth from chicken: Increases deliciousness, and adds richness and nutrition.

Cheddar cheese: It adds rich creaminess and is a good source of protein and calcium.

Sour Cream: Contributes sharp richness and smooth creaminess.

Richness and flavor enhancement come from butter.

Bacon: It’s not necessary, but it does add a smoky umami flavor and crunchy texture.

Ingredient Quantities

• 4 large russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 3-4 strips of bacon, cooked and crumbled (optional topping)
• Chopped green onions or chives (optional for garnish)

Instructions

1. In a big pot or a Dutch oven, over medium heat, melt the butter. Add the onion, chopped, and sauté until the onion is translucent, about 5 minutes. Add the garlic, minced, and cook for another minute.

2. Dust the flour over the onion mélange and stir well, sautéing for 1-2 minutes until the flour turns a light shade of brown.

3. In a slow stream, add the chicken broth to the mixture, making sure not to create any lumps. Stir as the mixture undergoes the first step of the thickening process.

4. Place the diced potatoes in the pot. Bring the pot’s contents to a boil, then lower the heat and allow the pot to simmer for 15-20 minutes. You will know the potatoes are done when you can easily pierce them with a fork.

5. When the potatoes have reached tenderness, use a potato masher to partially mash the potatoes in the pot. This will assist in thickening the soup while enabling it to retain some chunk-like character for texture.

6. Add the milk and let the mixture heat up thoroughly, but don’t let it boil.

7. Stir in the shredded cheddar cheese, stirring until completely melted and incorporated into a creamy soup.

8. Take the pot off the heat and mix in the sour cream. Taste and adjust the seasoning with salt and pepper as necessary.

9. Hot soup is best when served with crumbled bacon on top, if that’s your culinary calling. For those who don’t follow the swine as a path to enlightenment, the soup is warmly, wholesome-satisfyingly topped with a garden path of green onion and chopped chive, as is the finish for many soups.

10. Savor your tasty potato soup, loaded with cheese!

Equipment Needed

1. Large pot or Dutch oven
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Potato peeler
6. Measuring cups
7. Measuring spoons
8. Potato masher
9. Ladle

FAQ

• Can I use a different type of potato? Yes, you can use Yukon Gold or red potatoes as alternatives, though the texture might vary slightly.
• Is there a vegetarian version of this soup? Substitute vegetable broth for chicken broth and omit the bacon topping to make it vegetarian-friendly.
• Can I make this soup ahead of time? Absolutely, the flavors improve after a day. Reheat on the stove over low heat, stirring frequently to prevent cheese from separating.
• How can I make the soup thicker? To thicken, mix a tablespoon of cornstarch with cold water and stir it into the soup, simmering until it reaches your desired consistency.
• What can I use instead of sour cream? Greek yogurt can be used as a substitute for sour cream, adding a similar creamy texture and tangy flavor.
• Can I freeze this soup? It is not recommended to freeze this soup due to the cheese and milk, which can separate upon thawing and reheating.

Substitutions and Variations

Yukon Gold potatoes can be used instead of russet potatoes, resulting in a creamier dish.
For a vegetarian version, you can substitute chicken broth with vegetable broth.
An equal amount of heavy cream can replace whole milk in a soup to make it heartier, or a milk like almond can provide a dairy-free option.
Monterey Jack cheese can substitute for sharp cheddar, producing a milder flavor.
Greek yogurt can serve as a healthier substitute for sour cream.

Pro Tips

1. Cheese Variety Consider mixing cheeses for a more complex flavor profile. Combining sharp cheddar with a touch of smoked gouda or Gruyère can add depth to the soup.

2. Texture Control If you prefer a smoother soup, consider using an immersion blender after step 5 to achieve your desired consistency. Remember to leave some potato chunks for a satisfying bite.

3. Bacon Enhancement For extra flavor, cook the bacon in the pot first before starting with the onions. Remove the bacon and use the rendered fat to sauté the onions instead of butter. This will infuse the soup with a smoky, savory taste.

4. Herb Infusion Add a bay leaf to the pot when you add the chicken broth and remove it before serving. This subtle aromatic will enhance the overall flavor of the soup.

5. Garnish Upgrade Top your soup with a dollop of plain Greek yogurt or additional shredded cheese, along with the bacon and chives, for added richness and presentation.