This cheesy potato soup is warm, creamy, and packed with soft potato chunks. It’s perfect for a cozy dinner on a chilly night!
I love how easy it is to whip up this soup. Just toss everything in a pot, and let it simmer. Plus, who can resist that gooey cheese on top? Yum! 🧀🥔
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets or Yukon Gold for a creamy texture. If you’re in a pinch, you can swap in sweet potatoes for a different flavor, just note it will change the soup’s color and taste.
Broth: Chicken broth gives great flavor, but vegetable broth works well for a vegetarian option. Feel free to add some herbs to enhance the flavor if using vegetable broth!
Cheese: Sharp cheddar adds a strong flavor, while mozzarella keeps it creamy. If you’re looking for a healthier option, you can reduce the cheese or try low-fat substitutes. Vegan cheese can also be a good option if you’re dairy-free!
Bacon: For a vegetarian version, use smoked paprika or liquid smoke to replace the bacon flavor. You could also toss in some cooked mushrooms for a hearty substitute.
How Do I Make Sure My Soup is Creamy Without Becoming Lumpy?
The key to a creamy soup is making a smooth roux and gradually adding the liquid. Here’s how to do it:
- Start by cooking your onions until they’re soft before adding the flour. This step helps keep the flour from clumping.
- When you add the milk and cream, do it slowly while whisking continuously. This way, you prevent lumps from forming.
- Make sure to heat the soup gently after adding the cheese. If it’s too hot, the cheese can become grainy.
Following these tips will help you achieve a deliciously smooth and creamy cheesy potato soup!
How to Make Cheesy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 1 cup shredded mozzarella cheese
- 2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 4 slices bacon, cooked and crumbled (plus extra for garnish)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- 3 green onions, chopped (for garnish)
How Much Time Will You Need?
This cheesy potato soup takes about 10 minutes to prep and around 30 minutes to cook. So, in total, you’ll need about 40 minutes to whip up this delicious soup!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the diced potatoes in a large pot and covering them with chicken or vegetable broth. Set the heat to medium and cook until the potatoes are tender, which should take about 15-20 minutes. You’ll know they’re ready when you can easily poke a fork through them!
2. Prepare the Bacon:
While the potatoes are cooking, grab a frying pan and cook the bacon until it’s nice and crispy. Once done, crumble it into small pieces and set aside for garnishing the soup later.
3. Sauté the Onion and Garlic:
In a separate saucepan, melt the butter over medium heat. Add the diced onion and sauté until it’s soft and translucent, usually around 3-4 minutes. Toss in the minced garlic and cook for an additional minute to release that wonderful aroma!
4. Make the Roux:
Sprinkle the flour into the onion and garlic mixture. Stir continuously for about 1-2 minutes to create a roux, which helps thicken the soup.
5. Whisk in the Liquids:
Slowly pour in the milk and heavy cream while whisking constantly. Keep stirring until the mixture thickens up, which should take just a few minutes.
6. Add the Cheeses:
Now, it’s time to add the shredded cheddar and mozzarella cheeses! Stir the mixture until the cheeses are completely melted and the sauce is smooth and creamy.
7. Mash the Potatoes:
Once the potatoes are tender, you can use a potato masher or an immersion blender to partially mash them in the broth. You want a creamy soup with some chunky potato pieces for texture!
8. Combine Everything:
Pour the cheese sauce you created into the pot with the potato mixture and stir until everything is well combined.
9. Season and Heat:
Add a sprinkle of salt and pepper to taste. Heat the soup gently, but don’t let it come to a boil—you want it to be steaming hot but not bubbling!
10. Serve and Enjoy:
Finally, ladle the cheesy potato soup into bowls and top each serving with chopped green onions, extra cheddar cheese, and crumbled bacon for that perfect finishing touch. Enjoy your warm and comforting bowl of soup!
Can I Use Different Types of Potatoes?
Absolutely! Starchy potatoes like Russets or Yukon Gold work best for a creamy texture. If you want to try something different, sweet potatoes can also be used, but they will change the flavor profile slightly.
How Do I Store Leftover Cheesy Potato Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat it gently on the stove or in the microwave, adding a little extra milk or cream if needed to maintain creaminess.
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead! Simply follow the recipe and store it in the fridge. Just remember to reheat it over low heat to prevent the cheese from becoming grainy.
What if I Don’t Have Heavy Cream?
No worries! You can substitute the heavy cream with additional milk or use half-and-half for a lighter version. Just keep in mind that the soup may be slightly less rich and creamy.
