Easy Cheesy Potato Soup Recipe
My husband walks in from work looking like a drowned rat, and my kiddo’s homework situation is… a situation. Then BAM! I whip out this soup. Suddenly, the world is a better place. Seriously, it’s like magic. Even my picky eater will slurp down a bowl of this without a single complaint. It’s a staple because it saves my sanity. Plus, I make a HUGE batch, and we have leftovers for days (or…you know…lunch the next day if we’re being real).
Why You’ll Love This Easy Cheesy Potato Soup Recipe
- It’s SO EASY. Like, even I can’t mess it up, and I’ve burned water before.
- CHEESE! Need I say more?
- It’s the ultimate comfort food. Perfect for rainy days, grumpy moods, or just when you need a little extra love.
- Potatoes. They’re like nature’s little sponges for flavor, and this soup is PACKED with flavor.
- It’s a crowd-pleaser. Seriously, everyone loves it. Even that weird cousin who only eats beige food will probably ask for seconds.
How to Make It
Alright, gather ’round, let’s make some soup! First, you’re gonna chop up your potatoes, onions, and celery. Don’t stress about making them perfect – chunky is GOOD. I usually just hack at them until they’re vaguely the right size. Throw those veggies in a big pot with some chicken broth, salt, and pepper. Bring it to a boil, then let it simmer until the potatoes are fork-tender.
Now comes the fun part: mashing! I use a potato masher because I like it chunky, but you can use an immersion blender if you want it super smooth. Just be careful – hot soup can be sneaky and splash everywhere (been there, cleaned that).
Next, stir in some cream (or milk, whatever you have!), and then the CHEESE! I usually use cheddar, but feel free to get crazy with it. Stir until the cheese is melted and the soup is creamy and dreamy. Taste it and add more salt and pepper if needed. And… that’s it! Seriously, you just made the best potato soup ever. Top with some bacon bits, sour cream, and chives if you’re feeling fancy. ENJOY!
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Ingredient Notes
- Potatoes: Yukon Gold are my fave because they’re creamy and hold their shape, but Russets work too. Honestly, whatever you have on hand is fine. It’s potato soup, not brain surgery!
- Onion & Celery: Don’t skip these! They add so much flavor. I once tried to make it without celery because I was out, and it just wasn’t the same. Learned my lesson.
- Chicken Broth: You can use vegetable broth if you’re vegetarian. Or, if you’re REALLY desperate, water with a bouillon cube. I won’t judge (much).
- Cheddar Cheese: Okay, this is where you can get creative. I usually go for sharp cheddar, but mild, Colby Jack, or even a little bit of pepper jack will work. Just don’t use that pre-shredded stuff, it doesn’t melt as well.
- Heavy Cream: This is what makes the soup super creamy and decadent. But, if you’re trying to be healthy (who are you?!), you can use milk or half-and-half. Just don’t expect it to be quite as rich.
Recipe Steps:
- Chop potatoes, onion, and celery into bite-sized pieces.
- Combine chopped vegetables with chicken broth, salt, and pepper in a large pot.
- Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender.
- Mash the soup to desired consistency using a potato masher or immersion blender.
- Stir in cream and cheddar cheese until melted and smooth.
- Season with additional salt and pepper to taste.
- Serve hot and garnish with desired toppings.
What to Serve It With
Grilled cheese sandwiches are a classic pairing. Also a crusty loaf of bread for dipping. Or even a side salad if you’re feeling virtuous.
Tips & Mistakes
- Don’t overcook the potatoes! Mushy potato soup is sad potato soup.
- If you want a thicker soup, add a little bit of cornstarch slurry (cornstarch mixed with cold water) while it’s simmering.
- Don’t be afraid to experiment with different cheeses!
- Burned the bottom of the pot? Don’t panic! Just pour the soup into a clean pot, leaving the burned bits behind. Nobody will ever know.
Storage Tips
Leftover soup will keep in the fridge for 3-4 days. Reheat it gently on the stovetop or in the microwave. And yes, I’ve been known to eat it cold straight from the fridge for breakfast. Don’t judge. It’s surprisingly good! Just…stir it first. Things can get a little lumpy in the cold.
Variations and Substitutions
- Add bacon! Cooked and crumbled bacon makes everything better, especially potato soup.
- Spice it up with some diced jalapeños or a dash of hot sauce.
- Use sweet potatoes instead of regular potatoes for a sweeter, more colorful soup.
- No cheddar? Use whatever cheese you have on hand! I’ve used mozzarella, provolone, and even a little bit of parmesan in a pinch.
- Forgot the celery? Add a little bit of celery seed. It’s not quite the same, but it’ll do.
Frequently Asked Questions
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Easy Cheesy Potato Soup Recipe
Ingredients
Main Ingredients
- 4 cups russet potatoes peeled and diced
- 4 cups chicken broth
- 1 cup cheddar cheese shredded
- 0.5 cup heavy cream
- 0.5 cup onion chopped
- 2 tablespoons butter
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 2 cloves garlic minced
- 0.25 cup green onions sliced for garnish
- 4 slices bacon cooked and crumbled
Instructions
Preparation Steps
- In a large pot, melt the butter over medium heat and sauté the onions and garlic until translucent.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer to a blender in batches.
- Stir in the cheddar cheese, heavy cream, salt, and pepper. Cook over low heat until the cheese is melted and the soup is heated through.
- Ladle the soup into bowls and top with crumbled bacon and sliced green onions. Serve hot.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
