Cheesy Potato Soup
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5.0
36 reviews
Excellent
Cheesy Potato Soup
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This Cheesy Potato Soup recipe is easy to make with creamy mashed potatoes, caramelized onions, and 3 kinds of cheese! It has the BEST combination of flavors and makes a great freezer meal!
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Ingredients
Seasonings
- ½ teaspoon each: dried parsley, oregano, mustard powder
- ¼ teaspoon each: dried thyme, pepper
For the Potatoes
- 2 lbs. Yukon gold potatoes can sub russet
- ¾ teaspoon salt
- 1 tablespoon cream cheese softened
- ¾ cup sour cream
Soup
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large yellow onion or 2 small
- 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
Caramelize the Onions
- Note: If you are short on time, soften 1 medium yellow onion for 10 minutes or so and skip the full caramelization.
- Heat the olive oil and butter in a large soup pot over medium heat. Dice the onions a little larger than you normally would as they reduce in size during caramelizing (see process shots above).
- Add the onions to the pot and toss to coat. Reduce heat to medium-low and caramelize for 45 minutes, stirring often. While they caramelize, cook the potatoes and measure out remaining ingredients.
Cook the Potatoes
- Peel the potatoes and cut them into ¾-inch slices. Submerge them in a large pot of cool water so that they’re covered by 2 inches. Gradually bring them to a gentle boil and add ¾ teaspoon of salt (boiling gently ensures they cook evenly and stay intact.) Cook until they’re very fork tender, about 15 minutes.
- Drain and return them to the warm pot they cooked in. Add the cream cheese and the sour cream but let the steam escape from the potatoes for about 10 minutes prior to mashing. Then mash until creamy, (don’t over-mash or they will become gluey). Set aside.
Make the Soup
- Once the onions are caramelized, add the garlic, hot sauce, and soy sauce and cook for 1 minute.
- Add the flour and toss to coat. Cook for 1-2 minutes to remove raw flour taste.
- Increase heat to medium-high. Add the chicken broth in splashes, stirring to incorporate. Add the half and half in the same manner. Add the seasonings.
- Bring to a boil, then reduce to a simmer. Add the mashed potatoes and use a potato masher to incorporate the potatoes into the soup. Alternatively, you can briefly use an immersion blender or regular blender to create a completely smooth consistency.
- Reduce heat to low and gradually sprinkle in the cheddar and Parmesan cheese, stirring continuously.
- Garnish with chives, bacon, or cheese if desired and serve!
Notes
- Pro Tips
- Storage
- You can’t taste the soy sauce, hot sauce, or mustard powder in this recipe, they are used as flavor enhancers.
- 2 lbs. potatoes is equal to about 5 large Yukon gold potatoes or 4 large Russets.
- For thicker soup: Let it simmer and thicken with the lid off. For thinner soup: Add additional chicken broth or some milk.
- Use high quality cheese shredded from a block, it makes a huge difference in the finished result. I use Cracker Barrel Yellow Cheddar and Belgioioso Parmesan cheese.
- Gruyere or Gouda cheese can be used instead of cheddar if preferred, it complements the caramelized onions nicely.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- The potatoes are boiled separately for this recipe instead of right in the broth so that we can rid them of excess starch prior to adding them to the soup. Otherwise the soup could end up with a gummy consistency.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze and reheat well.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
23g
(8%)
Protein
12g
(24%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
744mg
(31%)
Potassium
586mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
668IU
(13%)
Vitamin C
25mg
(28%)
Calcium
300mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 744mg | 31% |
| Potassium | 586mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 25mg | 28% |
| Calcium | 300mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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