Cheesy Potato Soup
There’s something wonderfully comforting about a warm bowl of Cheesy Potato Soup. This dish is a celebration of simple ingredients that come together to create a rich, creamy delight that warms both the belly and the heart. Perfect for chilly evenings, family gatherings, or a cozy night in, this soup is guaranteed to become a cherished recipe in your home. With its velvety texture and cheesy goodness, it’s not only a feast for the senses but also a hug in a bowl that everyone will cherish.
Whether you’re serving it as a starter or as a hearty main dish, readers will love how easy it is to whip up this delicious soup. It’s a dish that invites everyone to gather around the table and enjoy the simple pleasures of good food and great company.
"This is what the finished dish looks like when perfectly baked."
Ingredients
- 4 large potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup cream or milk
- 1 onion, chopped
- 3 cups vegetable broth
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: chives for garnish
"Gather your ingredients for a delicious Cheesy Potato Soup."
Directions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat and allow it to simmer until the potatoes are tender, about 15-20 minutes.
- Use a potato masher or an immersion blender to partially mash the soup, creating a thicker consistency. You can adjust the texture to your liking.
- Stir in the cream or milk and shredded cheddar cheese, continuing to cook until the cheese has fully melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives if desired.
Tips & Variations
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Ingredient substitutions: You can substitute the cheddar cheese with any cheese of your choice, such as gouda or mozzarella, for a different flavor. If you’re observing a dairy-free diet, consider using almond milk or coconut cream as a substitute for milk.
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Optional variations: Add cooked bacon bits for extra flavor or toss in some diced carrots and celery for a heartier texture. For a spicy kick, sprinkle in some cayenne pepper or add jalapeños.
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Storage or reheating tips: This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the soup has thickened too much.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6
- Difficulty level: Easy
"An appetizing representation of Cheesy Potato Soup."
Cheesy Potato Soup
Ingredients
Main ingredients
- 4 large large potatoes, peeled and diced
- 1 cup shredded cheddar cheese Can be substituted with gouda or mozzarella.
- 1/2 cup cream or milk For dairy-free, use almond milk or coconut cream.
- 1 onion, chopped
- 3 cups vegetable broth
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: chives for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat and allow it to simmer until the potatoes are tender, about 15-20 minutes.
Making the Soup
- Use a potato masher or an immersion blender to partially mash the soup, creating a thicker consistency. You can adjust the texture to your liking.
- Stir in the cream or milk and shredded cheddar cheese, continuing to cook until the cheese has fully melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives if desired.