3 Cheesy Potato Soup
Indulge in the ultimate comfort food with this rich and creamy 3 Cheesy Potato Soup. Packed with tender Russet potatoes and a luscious trio of melted cheeses—sharp cheddar, savory Parmesan, and velvety cream cheese—this soul-warming recipe strikes the perfect balance of hearty and decadent. The base of sautéed onion, garlic, and a creamy broth thickened with mashed potatoes creates a velvety texture, while the optional toppings of crispy bacon and fresh green onions add a delightful crunch and burst of flavor. Quick to prepare and perfect for feeding a crowd, this one-pot wonder is a cozy weeknight dinner or a show-stopping starter for special occasions. Don’t forget to savor every cheesy, comforting spoonful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium (about 2 lbs) Russet potatoes
- 3 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 1 cup (shredded) Cheddar cheese
- 1 cup (grated) Parmesan cheese
- 4 ounces (softened) Cream cheese
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 stalks (chopped) Green onions (optional, for garnish)
- 2 slices Crumbled bacon (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes and set them aside.
In a large pot, melt the butter over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, whisking constantly to prevent lumps. Add the diced potatoes and bring the mixture to a gentle boil.
Reduce the heat to medium-low and let the soup simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Using a potato masher or immersion blender, mash some of the potatoes directly in the pot to create a thicker consistency while leaving some pieces for texture.
Add the whole milk to the pot and stir to combine.
Lower the heat to low and slowly stir in the cheddar cheese, Parmesan cheese, and cream cheese until fully melted and smooth.
Season the soup with salt and black pepper to taste.
Serve the soup hot in bowls, garnished with chopped green onions and crumbled bacon, if desired. Enjoy!
Nutrition Facts
Calories |
5748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 9068 mg | 394% | |
| Total Carbohydrate | 880.9 g | 320% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 77.3 g | ||
| Protein | 205.4 g | 411% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2748 mg | 211% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 22257 mg | 474% | |
*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.
