Cheesy Onion and Potato Soup
Warm, comforting, and brimming with rich, savory flavors, this Cheesy Onion and Potato Soup is a soul-soothing delight perfect for cozy evenings. Made with caramelized yellow onions, creamy Yukon Gold potatoes, and a generous helping of sharp cheddar cheese, this hearty soup delivers a velvety, cheesy texture with every spoonful. The addition of fresh thyme and garlic adds depth, while a splash of heavy cream elevates its luxurious creaminess. Easy to make in under an hour, this one-pot recipe is perfect for weeknight dinners or entertaining guests. Pair it with crusty bread for a wholesome, satisfying meal. Whether you're craving comfort food or looking for a crowd-pleaser, this cheesy potato soup with caramelized onions is sure to hit the spot.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions
- 3 large garlic cloves
- 4 medium Yukon Gold potatoes
- 6 cups vegetable stock
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 4 slices crusty bread (for serving, optional)
Instructions
Peel and thinly slice the yellow onions into uniform slices.
Mince the garlic cloves and set aside.
Peel and dice the Yukon Gold potatoes into 1/2-inch cubes.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.
Add the sliced onions to the pot, along with a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the diced potatoes to the pot and stir to coat them in the onion mixture.
Pour in the vegetable stock and bring to a gentle boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Use an immersion blender to blend the soup to your desired consistency. For a chunkier texture, blend only partially. For a smoother soup, blend it completely.
Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and fresh thyme. Mix until the cheese is fully melted and the soup is creamy and smooth.
Taste the soup and adjust seasoning if needed.
Serve hot, optionally with a slice of crusty bread on the side for dipping.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 517 mg | 40% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1521 mg | 32% | |
*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.
