Cheesy Potato Soup
User Reviews
5
Cheesy Potato Soup
Description
Cheesy Potato Soup relies on tender potatoes cooked separately to avoid excess starch, ensuring the soup has a smooth and hearty consistency. Onions are slowly caramelized in olive oil and butter over 45 minutes, which develops a sweet, mellow base flavor. A mixture of herbs and spices including oregano, thyme, pepper, and mustard powder enhances the savory profile without overpowering.
The soup incorporates cream cheese and sour cream for a velvety richness alongside sharp shredded cheddar and Parmesan cheeses. The combination creates a creamy, cheesy broth that clings nicely to the potato chunks. Soy sauce and hot sauce are used as subtle flavor enhancers, not dominating the soup's flavor.
This soup pairs well with crusty bread and can be garnished with fresh green onions or crisp bacon bits for contrast. Leftovers can be refrigerated for up to three days or frozen for longer storage and maintain flavor and texture well.
For a thicker soup, simmer uncovered to reduce liquid; for thinner consistency, add extra broth or milk. Use high quality cheeses shredded fresh from blocks for best results. Variations with Gruyere or Gouda can complement the caramelized onions.
Ingredients
Seasonings
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
For the Potatoes
- 2 lbs. potato can sub russet, Yukon gold variety
- ¾ teaspoon salt
- 1 tablespoon cream cheese softened
- ¾ cup sour cream
Soup
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion or 2 small, large
- 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
- Bacon crumbled
- cheese extra
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
- Soy sauce, hot sauce, and mustard powder enhance flavor subtly without making the soup taste spicy.
- Use about 2 lbs of potatoes, such as Yukon Gold or Russet varieties.
- Let soup simmer uncovered to thicken or add broth to thin.
- Freshly shredded cheese from blocks improves taste compared to pre-shredded.
- Vegetable broth can substitute chicken broth for a vegetarian variation.
- Store leftovers in airtight containers; soup keeps 3 days refrigerated or 3 months frozen.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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