Potato Soup with Two Cheeses
Comforting, creamy, and packed with rich flavor, this Potato Soup with Two Cheeses is the ultimate cozy meal for chilly days. Made with tender Russet potatoes, sautéed onions, and a velvety blend of sharp cheddar and Parmesan cheese, every spoonful is a balance of smooth, cheesy decadence. The soup is pureed to perfection, then enriched with whole milk and a touch of heavy cream for a luscious texture. Topped with optional crispy bacon crumbles and fresh chives for an extra layer of flavor, this hearty soup comes together in just 45 minutes, making it an ideal weeknight dinner. Whether you're looking for a quick comfort food fix or a satisfying dish to impress guests, this potato soup checks all the boxes. Get ready to savor the best of creamy goodness with every bite!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 whole Garlic cloves
- 4 cups Chicken or vegetable broth
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped fresh chives (optional garnish)
- 0.25 cups Cooked bacon crumbles (optional garnish)
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until translucent.
Mince the garlic cloves and add them to the pot. Cook for another 1 minute until fragrant.
Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and let cook for 15–20 minutes or until the potatoes are fork-tender.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy, then return it to the pot.
Stir in the milk, heavy cream, salt, and black pepper. Bring the soup to a gentle simmer, stirring occasionally.
Lower the heat to low, and gradually stir in the cheddar cheese and Parmesan cheese until melted and fully incorporated. Do not boil the soup after adding the cheese to prevent curdling.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped chives and bacon crumbles if desired. Serve hot.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 8456 mg | 368% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 32.3 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1879 mg | 145% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5167 mg | 110% | |
*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.
