Easy Potato Cheese Soup
Cozy up with a bowl of **Easy Potato Cheese Soup**, the ultimate comfort food for chilly days. This creamy, velvety soup is loaded with tender russet potatoes, savory sautéed onions, and a rich blend of sharp cheddar cheese and heavy cream, delivering a luscious texture that's irresistibly satisfying. Perfect for a quick weeknight dinner, this recipe comes together in just 40 minutes, combining simple pantry staples like chicken broth, milk, and garlic for a depth of flavor that feels gourmet without the hassle. Customize it with a sprinkle of fresh chives or crispy bacon for added flair, and enjoy a hearty, soul-warming soup that’s as indulgent as it is easy to make. Whether you're searching for a family-friendly staple or a dish to impress, this potato cheese soup hits all the right notes!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Butter
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 4 cups Chicken broth
- 2 cups Milk
- 2 cups, shredded Cheddar cheese
- 0.5 cups Heavy cream
- 1 teaspoons (adjust to taste) Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons (optional, for garnish) Chopped chives or green onions
- 4 slices, cooked and crumbled (optional, for garnish) Bacon
Instructions
Peel the potatoes and cut them into small cubes (about 1/2 inch). Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Pour in the chicken broth and add the diced potatoes. Increase the heat to medium-high and bring the mixture to a boil.
Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the milk, shredded cheese, and heavy cream. Cook over low heat, stirring constantly, until the cheese is fully melted and the soup is creamy and smooth. Do not let it boil.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped chives or green onions and crumbled bacon, if desired.
Serve hot and enjoy your delicious Easy Potato Cheese Soup!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.0 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 592 mg | 46% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1400 mg | 30% | |
*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.
