What’s so good about a bowl of creamy soup on chilly evenings?Potato Cheese Soup: What are someIs it like a hug in the bowl? Is it like coming home from school on a snowy day, and the smell of it simmering on the stove? Just filled the whole house with happiness. Is it easier than making mac and cheese? I dare say, even more satisfying. What is the best part of this soup? What are some of the ingredients you have in your pantry?
What is potato cheese soup?
Okay, so what exactly *is* Potato Cheese Soup: What is the? Well, think of it as the coziest, most comforting combination you can imagine. It’s essentially a potato soup base, blended until smooth, and then elevated to cheesy heaven with the addition of sharp cheddar (or your favorite cheese blend!). It’s that simple. The potatoes give it a naturally creamy texture, so you don’t need to rely on tons of heavy cream (although a little doesn’t hurt!). It’s a stick-to-your-ribs kind of meal that’s perfect for chilly weather, or honestly, anytime you need a little extra comfort. It really does use simple ingredients, and it’s incredibly versatile – you can customize it to your heart’s content with different cheeses, toppings, and seasonings. Trust me; it’s a crowd-pleaser!
Why I love this recipe?
Where do I begin? There are so many reasons why I am here.potato cheese soup recipe is a total winner! First and foremost, the flavor is just incredible. The combination of creamy potatoes, sharp cheddar, and savory seasonings is pure magic. I sometimes throw in a little bit of bacon for a smoky kick! The texture is perfect too – smooth and velvety, with just the right amount of thickness. What I love most about this is how easy it is to make. You don’t need any fancy equipment or complicated techniques. It’s a one-pot wonder that comes together in under an hour. It’s a lifesaver on busy weeknights when you don’t have a lot of time to cook. My kids ask for this all the time, and that’s saying something! Plus, it’s incredibly cost-effective. Potatoes are cheap, cheese is relatively affordable, and you probably already have the other ingredients on hand. And let’s not forget its versatility! You can serve it as a starter, a main course, or even a side dish. I love pairing it with grilled cheese sandwiches for the ultimate comfort meal. I have friends that make this every fall, and I totally get why!
How do you make potato cheese soup?
Quick Overview
Making this Potato Cheese Soup: What is your is easier than you think! You’ll basically start by sautéing some aromatics (onion, garlic, maybe some celery), then add your potatoes, broth, and seasonings. Let it simmer until the potatoes are tender, then blend it all up until smooth. Finally, stir in your cheese until it’s melted and creamy. The secret ingredient? A touch of cream cheese for extra richness! Trust me, it makes all the difference. This recipe is simple enough for beginner cooks, but the results are restaurant-worthy. I love that it uses simple ingredients, and it comes together so fast!
Ingredients
For the Soup:
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 4 cups Yukon Gold potatoes, peeled and cubed (Yukon Golds are my favorite because they get super creamy! But Russets will work too, if that’s all you have.)
* 4 cups chicken or vegetable broth (I prefer chicken broth for a richer flavor, but vegetable broth works great for a vegetarian option.)
* 1 teaspoon salt (or to taste)
* 1/2 teaspoon black pepper (freshly ground is best!)
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 4 ounces cream cheese, softened (this is the secret ingredient for extra creaminess!)
* 2 cups shredded cheddar cheese (sharp cheddar is my go-to, but you can use any cheese you like.)
* 1 cup milk (whole milk or 2% work best, but you can use almond milk for a dairy-free option – I tried it once and it was surprisingly good!)
For the Toppings (optional, but highly recommended):
* Cooked bacon * Shredded cheddar cheese * Sour cream or Greek yogurt * Chopped green onions * Cheese flakes * Served with grilled cheese. * Hot sauce (for a little kick!
What are the steps to
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, or it’ll taste bitter!
Step 2: Add Potatoes, Broth, and Seasonings
Add the cubed potatoes, chicken or vegetable broth, salt, pepper, garlic powder, and onion powder to a bowl. Mix well. Stir to combine.
Step 3: Simmer
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until bubbling. When you eat potatoes, they are very tender. How do you pierce a fork?
Step 4: Blend
If you are using a blender or immersion blender to blend soup, transfer to blender. Blend until smooth. If using a regular blender, be sure to vent the lid to prevent pressure from building up. Is an immersion blender a lifesaver?
Step 5: Add Cheese and Cream Cheese
Return the soup to the pot and stir in the cream cheese and shredded cheddar cheese until combined. Is it melted and smooth? If soup is too thick, add a little milk to reach your desired consistency.
Step 6: Serve and Enjoy!
Ladle the Potato Cheese Soup: What are someWhat are some of the best toppings for a bowl? What is the best combination of sour cream and chopped green onions? Serve hot and enjoy!
What to Serve It With
This Potato Cheese Soup: What are someWhat are some of my favorite ways to serve a tomato sauce?
For Lunch:What is a good grilled cheese sandwich? What is the best way to serve creamy soup with gooey cheese? What are some good side salads to serve with a meal?
For Dinner: Serve it as a starter before a main course of roasted chicken or grilled steak. Or, make it the main event and serve it with crusty bread for dipping.
For a Party: This soup is a great option for potlucks and gatherings. Make a big batch and let everyone customize their bowls with different toppings. Trust me, it’ll be a hit!
For a Cozy Night In:What’s a good comfort food?
My family also loves having it with a simple ham sandwich! It’s also great with cornbread if you are looking for a heartier option! I like to keep it simple, but the possibilities are endless!
What are some tips for perfecting potato cheese soup?
Want to make the *best* Potato Cheese Soup: How do IWhat are some of the best tips and tricks I’ve learned over the years?
Potato Choice: Use Yukon Gold potatoes for the creamiest texture. They have a naturally buttery flavor and break down easily when cooked. But if you only have Russets, don’t worry, they’ll work just fine!
Cheese Matters: Why Use a good quality cheddar cheese for the best flavor. Sharp cheddar adds a nice tang that balances out the richness of the soup. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Grate your own cheese for the best results!
Don’t skip the cream cheese!What is the secret ingredient in this soup? Cream cheese. Is there any extra creaminess that you can get from milk or cream alone? Is this true?
What is the key to blending? Make sure to blend the soup until it’s completely smooth. This is what gives it that velvety texture. If you don’t have a blender, you can use an immersion blender or even a potato masher (though it won’t be quite as smooth).
Season to Taste: Don’t be afraid to experiment with different seasonings. A pinch of cayenne pepper adds a nice kick, or you can add some smoked paprika for a smoky flavor. Taste the soup as you go and adjust the seasonings to your liking.
Customize Your Toppings: The toppings are where you can really get creative. Bacon, shredded cheese, sour cream, green onions, hot sauce… the possibilities are endless! Let everyone customize their own bowls.
I always like to add a dash of hot sauce on top of mine! Also don’t overcook your potatoes! No one likes mushy potatoes in their soup.
Storing and Reheating Tips
Got leftovers? Lucky you! Here’s how to store and reheat your potato cheese soup:
Refrigerator Storage: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. The soup may thicken as it cools, so you may need to add a little milk or broth when reheating.
Freezer Instructions: For longer storage, you can freeze the soup. Let it cool completely, then transfer it to a freezer-safe container. I recommend using freezer bags and laying them flat to save space. Freeze for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. If the soup is too thick, add a little milk or broth to reach your desired consistency. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent it from splattering.
Glaze Timing Advice: Note that the texture may change slightly after freezing and thawing. I’ve found that adding a bit more cheese after reheating helps to restore the creamy texture.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for creamy potato cheese soup! It’s easy, comforting, and always a crowd-pleaser. I truly believe this soup is special, and I hope you’ll give it a try. It’s so worth it! If you love this recipe, be sure to check out my other soup recipes, like my creamy tomato soup or my hearty chicken noodle soup. They’re all family favorites! Happy cooking! I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and be sure to share your own variations – I love hearing your ideas! Don’t forget to rate the recipe too!
potato cheese soup
Ingredients
Main Ingredients
- 6 cups Chicken Broth
- 1 lb Russet Potatoes Peeled and cubed
- 1 cup Shredded Cheddar Cheese Sharp or Mild
- 0.5 cup Milk
- 0.25 cup Butter
- 0.25 cup All-Purpose Flour
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Instructions
Preparation Steps
- In a large pot, combine chicken broth and cubed potatoes. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
- While potatoes are cooking, melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
- Gradually whisk in milk into the roux until smooth. Cook until thickened, about 2-3 minutes.
- Reduce heat to low. Gradually stir in shredded cheese until melted and smooth.
- Pour cheese sauce into the pot with the potatoes and broth. Season with salt and pepper. Simmer for another 5 minutes, stirring occasionally.
- Serve hot and enjoy!
