Cheesy Potato Soup Recipe

Discover the ultimate cheesy potato soup recipe! Rich, creamy, and loaded with caramelized onions, Yukon Gold potatoes, and a blend of cheddar and Parmesan cheese. Perfect for cozy dinners, this easy-to-make soup is a family favorite. Customize it with your favorite toppings like bacon, chives, or extra cheese. Learn pro tips, substitutions, and variations to make this the best potato soup ever!

Ingredients

Seasonings

• ½ teaspoon each: dried parsley, oregano, mustard powder
• ¼ teaspoon each: dried thyme, pepper

For the Potatoes

• 2 lbs. Yukon Gold potatoes (or substitute with russet potatoes)
• ¾ teaspoon salt
• 1 tablespoon cream cheese, softened
• ¾ cup sour cream

Soup Base

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large yellow onion (or 2 small onions), diced
• 3 cloves garlic, minced
• ¼ cup flour
• 1 teaspoon soy sauce
• 1 teaspoon hot sauce
• 4 cups chicken broth
• 2 cups half and half
• 1 ¾ cups cheddar cheese, shredded
• ¼ cup Parmesan cheese, shredded

Optional Garnishes

• Green onions or chives
• Crumbled bacon
• Extra cheese

Instructions

1. Caramelize the Onions
Shortcut: If pressed for time, soften 1 medium yellow onion for 10 minutes and skip full caramelization.

1. Heat olive oil and butter in a large soup pot over medium heat.
2. Dice the onions slightly larger than usual, as they reduce during caramelization.
3. Add onions to the pot and toss to coat. Reduce heat to medium-low and cook for 45 minutes, stirring frequently.
4. While the onions caramelize, prepare the potatoes and measure out remaining ingredients.

2. Cook the Potatoes

1. Peel and cut potatoes into ¾-inch slices. Submerge in a large pot of cool water, ensuring they are covered by 2 inches of water.
2. Gradually bring to a gentle boil and add ¾ teaspoon salt. Cook until very fork-tender, about 15 minutes.
3. Drain potatoes and return to the warm pot. Let steam escape for 10 minutes before adding cream cheese and sour cream.
4. Mash potatoes until creamy (avoid over-mashing to prevent gluey texture). Set aside.

3. Make the Soup

1. Once onions are caramelized, add garlic, hot sauce, and soy sauce. Cook for 1 minute.
2. Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
3. Increase heat to medium-high. Gradually add chicken broth, stirring well after each addition. Repeat with the half and half. Add seasonings.
4. Bring to a boil, then reduce to a simmer. Add mashed potatoes and use a potato masher to blend them into the soup. For a smoother texture, briefly use an immersion or regular blender.
5. Lower heat to low and gradually add cheddar and Parmesan cheese, stirring continuously until melted and smooth.

4. Serve

1. Garnish with chives, bacon, or additional cheese if desired. Serve warm and enjoy!

---

Why You’ll Love This Recipe

• Rich and Creamy: The perfect comfort food, loaded with cheesy goodness and hearty potatoes.
• Caramelized Onions: Adds depth of flavor to the soup, making it a standout dish.
• Customizable: Easy to adapt with different cheeses, toppings, or even add-ins like ham or vegetables.
• Crowd-Pleaser: A warm and satisfying meal for family dinners or gatherings.

Tips

• Don’t Rush Caramelization: Take your time for deep, sweet onion flavor.
• Gentle Boiling for Potatoes: Boil the potatoes gently to keep them intact and evenly cooked.
• Avoid Over-Mashing: Over-mashing potatoes can make them gluey; mash just until creamy.
• Gradual Cheese Addition: Add cheese slowly to prevent clumping and ensure smooth melting.

Variations and Substitutions

• Cheese Options: Use Gruyère, Monterey Jack, or a mix of your favorite cheeses.
• Add-Ins: Include diced ham, cooked bacon, or sautéed mushrooms for extra flavor.
• Vegetarian Option: Substitute chicken broth with vegetable broth and omit bacon garnish.
• Dairy-Free: Use plant-based cream cheese, sour cream, and milk alternatives.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, this soup can be made up to 3 days in advance. Reheat gently on the stovetop.

Q: Can I freeze Cheesy Potato Soup?
A: It’s not recommended as dairy-based soups can separate when thawed. Freshly made tastes best.

Q: What potatoes are best for this recipe?
A: Yukon Gold potatoes are ideal for their creamy texture, but russet potatoes also work well.

Serving and Suggestions

• Serve with crusty bread or garlic knots for a complete meal.
• Pair with a crisp green salad for a lighter accompaniment.
• Top with extra shredded cheese, crumbled bacon, or green onions for added flair.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.