3 Cheese Potato Soup
Indulge in the ultimate comfort food with this rich and creamy 3 Cheese Potato Soup, a hearty dish that combines the velvety smoothness of Russet potatoes with the luxurious blend of sharp cheddar, melted Gruyere, and silky cream cheese. Perfectly seasoned and enhanced with aromatic garlic, buttery onions, and a touch of black pepper, this soup achieves a luscious texture thanks to an easy homemade roux and an immersion blender. Topped with fresh chives and optional crispy bacon crumbles, it’s an irresistible bowl of warmth that’s ideal for cozy nights. Ready in under an hour and perfect for both family dinners and entertaining, this crowd-pleasing potato soup pairs wonderfully with crusty bread or crackers. Whether you’re craving comfort or feeding a crowd, this recipe will quickly become a household favorite for soups bursting with cheesy goodness.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 1.5 cups (shredded) Sharp cheddar cheese
- 1 cup (shredded) Gruyere cheese
- 0.5 cup (cubed) Cream cheese
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons (chopped for garnish) Chives
- 4 slices (cooked and crumbled, optional) Bacon
Instructions
Peel and dice the potatoes into small cubes, about 1/2 inch in size. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the onion and garlic mixture, and stir well to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth while stirring to ensure no lumps form. Bring the mixture to a simmer.
Add the diced potatoes to the pot. Cover and let simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth (be cautious with hot liquids).
Pour the milk into the soup and stir to combine. Bring the soup back to a gentle simmer.
Gradually add the sharp cheddar cheese, Gruyere cheese, and cream cheese to the soup, stirring continuously until all the cheese is melted and the soup is smooth.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with chopped chives. If using, sprinkle crumbled bacon over the top for extra flavor.
Serve warm with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 9689 mg | 421% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 42.9 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 3386 mg | 260% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5351 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
