A warm cozy bowl of this Cheesy Potato Soup is a recipe for pure comfort!
Potatoes are simmered in broth until tender, smashed, and combined with a rich cheesy sauce. This is a great chilly-weather meal.
Rich, Creamy, and Cheesy
- Savory, creamy, & with three kinds of cheese, this soup is hearty and filling.
- With easy prep, it can be ready in less than 30 minutes.
- Stir in steamed or leftover veggies (like broccoli, peas, or asparagus).
- Serve cheesy potato soup as a complete meal with a side of biscuits.
DAIRY Butter and garlic cooked with flour will make a quick roux. Milk thins out the sauce, then cream cheese, cheddar, and Gruyere create the cheesy base. Some dry mustard really brings out the flavors in the cheese.
POTATOES Any kind of potato is good in soup. Russet potatoes are nice and starchy so they’re our first choice in this recipe. Any potato will work (even hash brown potatoes or leftover mashed potatoes)!
BROTH Cooking potatoes in chicken stock gives them so much flavor. The stock can be from a carton or use some defrosted Homemade Chicken Stock.
VARIATIONS There are so many ways to mix this soup up. Saute some mushrooms to add, or try steamed broccoli. Crumbled bacon or diced leftover ham taste amazing. Diced or shredded chicken can be added. Even the cream cheese can be subbed out for Velveeta. Try heating and serving from a slow cooker or Crock-Pot.
How to Make Cheesy Potato Soup
Just a few easy steps are all it takes to make this tasty recipe:
- Simmer potatoes in broth until tender.
- While the potatoes are simmering, make the creamy cheese base.
- Slightly mash the potatoes and combine them with the cheese base adding in broth to reach the desired consistency.
What to Serve with Potato Soup
How to Store Leftover Potato Soup
This Cheesy Potato Soup can be stored for up to 4 days in the refrigerator in a tightly sealed container.
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Cheesy Potato Soup
This cheesy potato soup is super filling & flavorful, loaded with potatoes & 3 different kinds of cheese!
In a medium pot, bring chicken broth and desired seasonings to a boil. Add diced potatoes and reduce heat to a simmer. Cook for 15 minutes, or until the potatoes are fork-tender.
Mash the potatoes slightly using a hand masher.*
In a separate medium saucepan, melt butter and garlic over medium heat just until fragrant. Stir in flour and cook for 1 minute more.
Gradually add milk, stirring after each addition, until the mixture is smooth. Bring the mixture to a boil over medium heat and cook until thick and bubbly.
Stir in cream cheese and onion powder and whisk until smooth.
Turn off the heat and add shredded cheese. Stir until the cheese is melted.
Add the smashed potatoes to the cheese mixture and add potato broth to reach desired consistency. I add all of the broth but for a thicker soup, you can add a little bit less.
Simmer for 1 minute to combine. Taste and Season with additional salt and pepper. Garnish as desired and enjoy!
I prefer Russet potatoes, but other types of potatoes can also be used. Peeling is optional for thin-skinned potatoes like red or Yukon gold.
*Mash the potatoes to your desired consistency. The more you mash, the thicker the soup will be.
You may not need all of the chicken broth if you’d like a thicker soup. Extra chicken broth can be refrigerated and used in other recipes.
Shred the cheese from a block to make a smoother soup (skip the pre-shredded cheese). Avoid overheating the cheese, as it can separate.
Use a hand blender to make the cream cheese smooth when adding it to the mixture.
You can add some cooked chicken or bacon for a more hearty soup.
Calories: 494 | Carbohydrates: 33g | Protein: 23g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 782mg | Potassium: 843mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1031IU | Vitamin C: 7mg | Calcium: 497mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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