Double Thick Potato Cheese Soup
Indulge in the ultimate comfort food with this Double Thick Potato Cheese Soup, a rich and velvety blend of Russet potatoes, two kinds of cheese, and a hint of savory spices. This hearty soup is thickened naturally by blending a portion of the cooked potatoes, offering a double dose of creaminess without extra starches. With a base of sautéed onion and garlic, and melted cheddar and cream cheese folded in for a luscious finish, every spoonful is packed with cozy flavor. Perfect as a satisfying weeknight dinner or a crowd-pleasing starter, this warming dish is easily customizable—top with chopped green onions, crumbled bacon, or your favorite garnishes for added texture and flair. Ready in just an hour and perfect for serving six, this creamy potato cheese soup is pure comfort in a bowl, ideal for chilly evenings or anytime you crave something indulgent yet wholesome.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 3 large Garlic cloves
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 2 cups Cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped green onions (optional, for garnish)
- 2 tablespoons Crumbled bacon (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes. Set aside.
Dice the onion and mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
Sprinkle the flour over the onion and garlic mixture and stir continuously for 2 minutes to form a roux.
Slowly whisk in the chicken or vegetable broth, making sure no lumps remain. Bring to a simmer.
Add the diced potatoes to the pot and cook for 15-20 minutes, or until the potatoes are very tender.
Remove half of the soup from the pot and blend it with an immersion blender or a countertop blender until smooth. Return the blended portion to the pot to thicken the soup.
Lower the heat to medium-low and stir in the milk, cheddar cheese, and cream cheese. Continue stirring until the cheeses are completely melted and the soup is creamy.
Season with salt, black pepper, and paprika. Taste and adjust seasonings as needed.
Serve hot, garnished with chopped green onions and crumbled bacon if desired.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 8055 mg | 350% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 44.3 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2546 mg | 196% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5555 mg | 118% | |
*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.
