Cheesy Potato Soup Recipe

Cheesy Potato Soup is the perfect comfort food for cold days or when you're craving a rich, indulgent meal. This soup is a delightful blend of tender potatoes, rich cheddar cheese, savory bacon, and creamy broth. It’s velvety, cheesy, and full of flavor, making it a surefire hit with family and friends. Whether served as a main course or an appetizer, this recipe will quickly become a favorite. Stick with us as we walk you through every step to make this cozy, satisfying soup at home.

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What is Cheesy Potato Soup?

Cheesy Potato Soup is a rich, creamy, and flavorful soup made with tender potatoes, cheddar cheese, and other savory ingredients like onions, garlic, and bacon. The potatoes are simmered in a flavorful broth and mashed or blended to create a thick, smooth base, which is then enriched with melted cheese. The result is a velvety soup that’s perfect for a hearty meal or a starter for a larger dinner. You can customize it with various toppings like extra cheese, crispy bacon, or fresh chives, making each bowl unique.

Ingredients List for Cheesy Potato Soup

Here’s what you’ll need to create a delicious and hearty Cheesy Potato Soup:

• Potatoes: 4-5 medium russet or Yukon Gold potatoes, peeled and diced into small cubes.
• Cheddar Cheese: 2 cups of sharp cheddar cheese, shredded (plus extra for topping).
• Bacon: 6 strips of thick-cut bacon, cooked and crumbled.
• Butter: 4 tablespoons of unsalted butter.
• Onion: 1 medium yellow onion, finely diced.
• Garlic: 3 cloves garlic, minced.
• Chicken or Vegetable Broth: 4 cups of low-sodium chicken broth (or vegetable broth for a vegetarian option).
• Milk: 2 cups of whole milk for a creamy texture.
• Heavy Cream (Optional): ½ cup for extra richness.
• Flour: ¼ cup all-purpose flour for thickening.
• Salt and Pepper: To taste.
• Green Onions or Chives: Thinly sliced for garnish.
• Sour Cream (Optional): ½ cup for added tang and creaminess.
• Optional Toppings: Extra shredded cheese, crispy bacon, chopped green onions, sour cream, or croutons.

Ingredient List for Optional Additions

Feel free to customize your Cheesy Potato Soup by adding any of the following:

• Ham or Sausage: Add diced ham or smoked sausage for a heartier soup.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce for a bit of heat.
• Vegetables: You can add diced carrots, celery, or even broccoli to make it more of a vegetable-based soup.
• Herbs: Fresh thyme or rosemary for an herbaceous flavor.

Substitutions and Variations

This Cheesy Potato Soup recipe is flexible, so you can easily modify it based on your preferences or dietary needs:

• Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika to give it a smoky flavor without the meat.
• Vegan Version: Use dairy-free cheese, plant-based milk (like almond or oat milk), and olive oil instead of butter. Skip the bacon or use a plant-based alternative.
• Gluten-Free Version: Substitute the flour with cornstarch or gluten-free all-purpose flour for thickening.
• Lighter Version: Use low-fat milk and skip the heavy cream. You can also reduce the amount of cheese or use reduced-fat varieties.

Step-by-Step Cooking Instructions

Now, let’s get into how to make this decadent Cheesy Potato Soup step by step:

1. Cook the Bacon: Begin by cooking the bacon in a large pot or Dutch oven over medium heat. Cook until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1-2 tablespoons of the bacon grease in the pot for extra flavor.
2. Sauté the Onions and Garlic: Add the diced onion to the bacon grease and sauté for about 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant.
3. Make the Roux: Add the butter to the pot and let it melt. Once melted, sprinkle in the flour and stir constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste, but don’t let the roux brown.
4. Add the Broth and Potatoes: Slowly whisk in the chicken or vegetable broth, making sure to avoid lumps. Add the diced potatoes and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
5. Mash or Blend (Optional): Once the potatoes are tender, use a potato masher to lightly mash them in the pot, creating a thicker, chunkier texture. Alternatively, use an immersion blender to blend the soup to your desired consistency—completely smooth or leave some chunks for texture.
6. Stir in the Milk and Cheese: Lower the heat and slowly stir in the milk and shredded cheddar cheese. Add the cheese a handful at a time, allowing it to melt completely before adding more. Stir until the soup is smooth and creamy.
7. Add Heavy Cream (Optional): For an extra rich and creamy soup, stir in the heavy cream at this stage. You can also add sour cream for a slight tangy flavor. Be sure not to let the soup boil after adding the dairy to avoid curdling.
8. Season to Taste: Taste the soup and season with salt and pepper. Add more cheese if you want a cheesier flavor or adjust the seasonings to your preference.
9. Garnish and Serve: Ladle the soup into bowls and top with crumbled bacon, extra shredded cheese, chopped green onions, and a dollop of sour cream if desired. Serve hot with crusty bread or crackers on the side.

How to Cook Cheesy Potato Soup: A Step-by-Step Guide

To make the best Cheesy Potato Soup, it’s essential to focus on building layers of flavor. Cooking the bacon first adds a savory, smoky foundation, while sautéing the onions in the bacon grease enhances the flavor profile. Creating a roux thickens the soup and gives it a velvety texture, while adding the cheese gradually ensures a smooth, creamy consistency. Don’t rush the process, and take time to season and taste as you go for the perfect bowl of soup.

Common Mistakes to Avoid

• Adding Cheese Too Quickly: Be sure to add the cheese slowly and over low heat. If the soup is too hot, the cheese can clump or become grainy.
• Overcooking the Potatoes: Cook the potatoes just until tender to avoid them turning mushy or falling apart completely.
• Boiling After Adding Dairy: Once the milk, cream, or cheese is added, avoid boiling the soup. High heat can cause the dairy to curdle, resulting in a less creamy soup.
• Undercooking the Roux: The flour needs to cook for at least 1-2 minutes to remove its raw taste, so don't rush this step.

Serving and Presentation Tips

Cheesy Potato Soup is a comforting and rustic dish, but you can elevate the presentation with a few simple touches:

• Bread Bowls: For a fun twist, serve the soup in hollowed-out bread bowls. The bread will soak up the soup, making the last few bites extra indulgent.
• Garnish Generously: Add a sprinkle of shredded cheddar, crispy bacon bits, and fresh chives or green onions on top of each serving for color and extra flavor.
• Crispy Croutons: Top the soup with homemade croutons for added crunch.

How to Serve Cheesy Potato Soup

This soup is hearty enough to be served as a main course, especially when paired with a side of crusty bread or a light salad. For a more complete meal, serve it alongside grilled cheese sandwiches or even with a baked potato bar for extra fun. It can also be served as a starter to a larger dinner.

Presentation Ideas for Cheesy Potato Soup

• Individual Bread Bowls: Hollow out small bread loaves and serve the soup in them for a cozy, rustic feel.
• Classic Soup Bowls: For a simple presentation, ladle the soup into deep bowls and top with garnishes like bacon, cheese, and chives.
• Color Contrast: Use bright green herbs like chives or parsley to contrast with the rich golden color of the soup.

Cheesy Potato Soup Recipe Tips

• Make Ahead: You can make this soup ahead of time and store it in the fridge for up to 3 days. Reheat it gently on the stovetop, adding a splash of milk or broth if it thickens too much.
• Freezing: While it’s possible to freeze this soup, be aware that the texture may change slightly due to the dairy. If you plan to freeze it, omit the milk and cheese before freezing. Add the dairy after reheating.
• Consistency Adjustments: If the soup is too thick, add more broth or milk. If it’s too thin, mash more of the potatoes or let the soup simmer uncovered to thicken.

Frequently Asked Questions (FAQs)

1. Can I freeze Cheesy Potato Soup? Yes, but it’s best to freeze the soup before adding the dairy (milk, cream, and cheese). Dairy can separate when frozen and reheated, so add it after you’ve thawed and reheated the soup.
2. What kind of potatoes should I use? Russet potatoes are the best choice because they are starchy and break down well, helping to thicken the soup. Yukon Gold potatoes also work, providing a slightly creamier texture.
3. How do I make this soup vegetarian? Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to replicate the smoky flavor of bacon.
4. How long will the soup last in the fridge? Stored in an airtight container, this soup will last up to 3-4 days in the refrigerator. Reheat it gently on the stove, adding a little milk or broth if needed.
5. Can I make this soup in a slow cooker? Yes! Cook the bacon separately, then add all the ingredients (except the milk, cheese, and cream) to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Stir in the cheese, milk, and cream at the end and let it cook for an additional 30 minutes.

Conclusion

Cheesy Potato Soup is the ultimate comfort food, offering creamy richness, cheesy goodness, and savory bacon all in one bowl. This recipe is not only easy to follow but also customizable, allowing you to add your favorite toppings or adjust the flavor to suit your tastes. Whether you’re serving it for a family dinner, a cozy night in, or even as a starter for a larger meal, this soup is bound to be a hit. Enjoy each spoonful of this cheesy, creamy, and satisfying dish!

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