Creamy Cheesy Potato Soup
A warm and comforting classic potato soup with rich cream and savory cheese, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 lbs russet potatoes, peeled and diced Choose starchy potatoes for best creamy texture.
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced Be careful not to burn the garlic.
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese Adjust seasoning after adding.
- 2 tbsp butter
- Salt & pepper, to taste
- Optional: chopped chives or green onions for garnish
- Optional: croutons for serving
Instructions
Preparation
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onions and sauté for about 4-5 minutes until they are translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes to the pot and pour in the vegetable or chicken broth. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and allow it to cook for about 20 minutes, until the potatoes are fork-tender.
Blending and Finishing
- Remove the pot from heat and use a potato masher or an immersion blender to puree part of the soup, leaving some potato chunks for texture.
- Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth.
- Adjust seasoning as needed. The soup should be warm, creamy, and inviting.
- Serve hot, garnished with chopped chives or green onions, and add croutons if desired for extra crunch.
Notes
This recipe is freezer-friendly; just store it in an airtight container for up to three months. The flavors deepen overnight, often making it even more enjoyable the next day.