The Easiest Cheesiest Potato Soup
Warm up your day with "The Easiest Cheesiest Potato Soup," a comforting classic that combines creamy texture with rich, cheesy goodness. Featuring tender Russet potatoes, sautéed yellow onions, and garlic, this simple yet satisfying soup is thickened with a buttery roux and infused with the savory depth of chicken broth and whole milk. Velvety cheddar cheese melts seamlessly into the hearty base, creating a spoonful of pure indulgence. Garnished with crisp bacon crumbles, fresh green onions, and extra shredded cheese, this potato soup is a crowd-pleaser that's ready in just 45 minutes. Perfect for cozy weeknight dinners or chilly afternoons, this recipe is as delicious as it is easy to make. Keywords: Cheesy potato soup, comfort food, bacon potato soup recipe, easy soup recipes, creamy potato soup.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 2 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions
- 0.5 cup Cooked bacon crumbles
Instructions
Peel and dice the potatoes into 1-inch cubes. Finely chop the onion, mince the garlic, and dice the green onions for garnishing later.
In a large pot, melt butter over medium heat. Add chopped onions and sauté for 3-4 minutes until soft and translucent.
Stir in minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour into the pot and stir well to form a roux. Cook for about 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in chicken broth and milk until no lumps remain. Bring the mixture to a gentle simmer.
Add diced potatoes to the pot. Season with salt and black pepper, and let the soup cook for 15-20 minutes or until the potatoes are fork-tender.
Remove the pot from the heat and use a potato masher or immersion blender to slightly mash the potatoes, leaving some chunks for texture.
Return the pot to low heat and stir in shredded cheddar cheese. Mix until fully melted and creamy.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve the soup hot in bowls. Top with green onion slices, cooked bacon crumbles, and additional shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
3592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 9350 mg | 407% | |
| Total Carbohydrate | 333.1 g | 121% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 45.2 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2548 mg | 196% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 9324 mg | 198% | |
*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.
