Description
This creamy Cheesy Potato Soup is the ultimate comfort food, loaded with tender potatoes, rich cheddar cheese, and savory flavors. Perfect for chilly days, this soup is hearty, satisfying, and easy to make. Serve it with crusty bread or a side salad for a cozy and delicious meal everyone will love.
Ingredients
Scale
- 4 slices bacon, chopped (optional, for topping)
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 3 cups chicken or vegetable broth
- 2 cups milk (whole milk or 2%)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Green onions or chives, chopped (for garnish)
Instructions
- Cook the Bacon (Optional):
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Leave about 1 tablespoon of the bacon grease in the pot for added flavor.
- Sauté Vegetables:
- Add the butter to the pot (with bacon grease, if using). Stir in the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Cook the Potatoes:
- Add the diced potatoes, chicken or vegetable broth, smoked paprika, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup (Optional):
- For a smoother texture, use an immersion blender to puree part of the soup. Leave some chunks of potato for texture, or blend completely for a velvety soup.
- Add Milk, Cream, and Cheese:
- Stir in the milk and heavy cream. Gradually add the shredded cheddar cheese, stirring constantly, until melted and fully incorporated. Taste and adjust seasoning if needed.
- Serve:
- Ladle the soup into bowls and top with crispy bacon, additional shredded cheese, and chopped green onions or chives.
Notes
- For a Vegetarian Version: Skip the bacon and use vegetable broth. You can also add a smoky flavor with a pinch of smoked paprika.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if it’s too thick.
- Freezing Tip: This soup can be frozen for up to 2 months, but avoid freezing before adding the cheese, as dairy can separate. Add the cheese after reheating.
- Add-ins: Consider adding ham, broccoli, or corn for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Baking
- Cuisine: American