5.0 from 153 votes
Cheesy Potato Soup
This cheesy potato soup is super filling & flavorful, loaded with potatoes & 3 different kinds of cheese!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 494 kcal
Course:
Appetizer , Soup , Lunch , Dinner
Cuisine:
American
Ingredients
- 3 cups chicken broth or stock, not reduced sodium
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- 1 pound baking potatoes peeled cut into 2" pieces
Cheese Base
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 4 ounces cream cheese softened and cut into small cubes
- 1 cup shredded cheddar cheese
- ½ cup shredded gruyere cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium pot, mix chicken broth, pepper, and mustard powder, and bring to a boil. Add diced potatoes and reduce heat to a simmer. Cook for 15 minutes, or until the potatoes are fork-tender.
- Mash the potatoes slightly using a hand masher.*
- In a separate medium saucepan, melt butter and garlic over medium heat just until fragrant. Stir in flour and cook for 1 minute more.
- Gradually add milk, stirring after each addition, until the mixture is smooth. Bring the mixture to a boil over medium heat and cook until thick and bubbly.
- Stir in cream cheese and onion powder and whisk until smooth.
- Turn off the heat and add shredded cheese. Stir until the cheese is melted.
- Add the smashed potatoes to the cheese mixture and add potato broth to reach desired consistency. I add all of the broth but for a thicker soup, you can add a little bit less.
- Simmer for 1 minute to combine. Taste and Season with additional salt and pepper. Garnish as desired and enjoy!
Cup of Yum
Notes
- PotatoesI prefer Russet potatoes, but other types of potatoes can also be used. Peeling is optional for thin-skinned potatoes like red or Yukon gold.
- *Mash the potatoes to your desired consistency. The more you mash, the thicker the soup will be.
- You may not need all of the chicken broth if you'd like a thicker soup. Extra chicken broth can be refrigerated and used in other recipes.
- CheeseShred the cheese from a block to make a smoother soup (skip the pre-shredded cheese). Avoid overheating the cheese, as it can separate.
- Use a hand blender to make the cream cheese smooth when adding it to the mixture.
- GarnishYou can add some cooked chicken or bacon for a more hearty soup.
Nutrition Information
Calories
494
(25%)
Carbohydrates
33g
(11%)
Protein
23g
(46%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
782mg
(33%)
Potassium
843mg
(24%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1031IU
(21%)
Vitamin C
7mg
(8%)
Calcium
497mg
(50%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 494
% Daily Value*
| Calories | 494 | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 23g | 46% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 782mg | 33% |
| Potassium | 843mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1031IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 497mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.