Cheesy Potato Soup
User Reviews
5
Cheesy Potato Soup
Description
The soup begins by boiling bite-sized potato pieces in seasoned chicken broth until fork-tender, then partially mashing them to build body in the base. Separately, a roux is formed from butter, garlic, and flour before gradually adding milk to create a thickened sauce. Cream cheese is incorporated to add silkiness, followed by shredded cheddar and gruyere for layered cheesiness and a slight nuttiness.
After combining the cheese base with the potatoes and broth to desired consistency, the soup simmers briefly to meld flavors. The final seasoning with salt and pepper allows adjustment to taste. The relatively smooth but mildly chunky soup offers warmth and comforting richness ranking here as a filling option for any meal.
Additional protein such as cooked chicken or bacon can be added for a heartier experience, as suggested in the notes. Garnishes or blending cream cheese fully prior to addition can further refine texture.
Ingredients
- 3 cups chicken broth or stock, not reduced sodium
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- 1 pound potato peeled cut into 2" pieces, baking variety
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 cheddar cheese shredded
- ½ cup gruyere cheese shredded
- 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!
Notes
- Russet potatoes are preferred, but other types may be used; peeling is optional for thin-skinned varieties.
- Adjust how much you mash potatoes depending on desired soup thickness.
- You can use less chicken broth for a thicker soup; reserve extra broth for other uses.
- Shred cheese from blocks rather than using pre-shredded for a smoother melt.
- A hand blender can help fully smooth cream cheese into the mixture.
- Add cooked chicken or bacon to make the soup more filling if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 494 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
