Why Make This Recipe
Cheesy Potato Soup is a comforting dish that warms you up from the inside out. It’s creamy, cheesy, and full of flavor, making it perfect for chilly days. This soup is not only tasty but also easy to prepare, making it a great choice for quick weeknight dinners or casual gatherings with friends. Plus, it’s a wonderful way to use up potatoes and cheese you might already have in your kitchen.
How to Make Cheesy Potato Soup
Ingredients
- 2 tablespoons butter
- 1 large onion, caramelized
- 4 cups Yukon Gold potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Directions
- In a large pot, melt the butter over medium heat and add the caramelized onion. Cook for a few minutes until fragrant.
- Add the diced potatoes and broth to the pot. Bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer it to a countertop blender in batches.
- Stir in the heavy cream and the three-cheese blend. Continue to stir until the cheese is melted and the soup is well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped chives or green onions alongside crusty bread.
How to Serve Cheesy Potato Soup
Cheesy Potato Soup is best served hot. You can pour it into bowls and top it off with fresh chives or green onions for a nice touch. For added flavor and satisfaction, serve it alongside some crusty bread or rolls. This makes for a complete meal that everyone will enjoy.
How to Store Cheesy Potato Soup
You can store any leftover Cheesy Potato Soup in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. When you’re ready to enjoy it again, simply reheat it on the stove or in the microwave. If the soup is too thick after refrigerating, you can add a little bit of broth or water to thin it out before reheating.
Tips to Make Cheesy Potato Soup
- If you want a smoother texture, be sure to blend the soup well until there are no chunks of potato left.
- Feel free to add extra vegetables like carrots or celery for more flavor and nutrition.
- Experiment with different cheeses to find your favorite combination.
Variation
You can easily make a spicy version of Cheesy Potato Soup by adding some diced jalapeños or a sprinkle of cayenne pepper. For a healthier twist, substitute half of the heavy cream with Greek yogurt or reduce the amount of cheese used.
FAQs
Can I use other types of potatoes?
Yes, while Yukon Gold potatoes create a creamy texture, you can use any type of potato you prefer.
Can I make this soup ahead of time?
Absolutely! You can make it ahead of time and store it in the fridge. Just make sure to reheat it gently before serving.
Is there a vegetarian version of this soup?
Yes! Simply use vegetable broth instead of chicken broth, and keep the cheese options vegetarian-friendly.
Cheesy Potato Soup
Ingredients
Base Ingredients
- 2 tablespoons butter For sautéing the onion
- 1 large onion, caramelized Adds flavor to the soup
- 4 cups Yukon Gold potatoes, peeled and diced Main vegetable ingredient
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option
- 1 cup heavy cream Makes the soup creamy
Cheeses
- 1 cup shredded cheddar cheese For flavor and creaminess
- 1/2 cup shredded mozzarella cheese Melted into the soup
- 1/2 cup grated Parmesan cheese Adds richness
Seasoning and Garnish
- to taste Salt
- to taste Pepper
- for garnish Chopped chives or green onions Optional
Instructions
Cooking
- In a large pot, melt the butter over medium heat and add the caramelized onion. Cook for a few minutes until fragrant.
- Add the diced potatoes and broth to the pot. Bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. You can also use a countertop blender in batches if needed.
- Stir in the heavy cream and the three-cheese blend. Continue to stir until the cheese is melted and the soup is well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped chives or green onions alongside crusty bread.