Easy Cheesy Potato Soup Recipe
This Cheesy Potato Soup Recipe is pure comfort in a bowl! Tender potatoes swim in a velvety cheese sauce, topped with crispy bacon, sharp cheddar, and fresh green onions. Ready in just 45 minutes, it's the perfect cozy meal for busy weeknights.
Equipment
- Large Dutch oven or heavy-bottomed pot (6-quart capacity)
- Sharp knife for chopping vegetables
- Wooden spoon or silicone spatula
- Potato peeler
- Box grater for the cheese
- Measuring cups and spoons
Ingredients
For the Soup Base:
- 6 medium potatoes peeled and diced
- 1 medium onion diced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese freshly grated
- Salt and pepper to taste
For the Toppings:
- 8 slices bacon cooked and crumbled
- Extra shredded cheddar cheese
- 4 green onions finely chopped
- Black pepper or paprika for garnish
- Sour cream optional
Instructions
- In a large pot, melt butter over medium heat. Add diced onions and cook until translucent (5 minutes).
- Stir in flour and cook for 1-2 minutes to make a roux.
- Gradually add chicken broth, stirring constantly to prevent lumps.
- Add diced potatoes and bring to a simmer. Cook until potatoes are tender (15-20 minutes).
- Reduce heat to low. Add milk and cream, stirring to combine.
- Gradually stir in grated cheese until melted and smooth.
- Season with salt and pepper to taste.
- Ladle into bowls and top with crumbled bacon, extra cheese, green onions, and a sprinkle of pepper or paprika.
Notes
- Use russet or Yukon Gold potatoes for best results
- Grate cheese fresh for smoothest melting
- For thicker soup, mash some potatoes against side of pot
- Store leftovers in airtight container for up to 3 days
Nutrition
Calories: 450kcal | Carbohydrates: 38g | Protein: 15g | Fat: 28g | Saturated Fat: 16g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 780mg | Potassium: 820mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1250IU | Vitamin C: 15mg | Calcium: 320mg | Iron: 1.8mg