If you’re craving a comforting bowl of pure warmth and cheesy goodness, this Cheesy Potato Soup Recipe is exactly what you need. Velvety mashed Yukon Gold potatoes blend seamlessly with rich cheddar and Parmesan cheeses, while caramelized onions and a hint of spices elevate every spoonful. This soup magically combines simple ingredients into a luxurious, creamy delight that feels like a big, cozy hug on a chilly day. Anyone who loves hearty, cheesy flavors will find this recipe impossible to resist.
Ingredients You’ll Need
The beauty of this Cheesy Potato Soup Recipe lies in its straightforward yet carefully chosen ingredients. Each one brings something essential to the table, be it creamy texture, savory depth, or that perfect cheesy punch. Here’s what you’ll gather:
- Dried parsley, oregano, mustard powder: These dried herbs and seasoning add subtle aromatic complexity and a slight tang.
- Dried thyme, pepper: Offers gentle earthiness and a hint of warmth to balance the richness.
- Yukon Gold potatoes (2 lbs): Their natural buttery flavor and creamy texture are ideal for smooth mash and thick soup.
- Salt: Enhances every ingredient’s flavor, making the soup sing.
- Cream cheese: Adds an extra layer of creamy tang and silkiness to the potato mash.
- Sour cream: Provides a luscious, tangy bite that brightens the heaviness of cheese and cream.
- Olive oil and butter: The perfect duo for caramelizing onions with a rich, nutty base.
- Yellow onion: Sweetens as it caramelizes, building deep flavor in the soup’s background.
- Garlic: Injects a savory kick to awaken the palate.
- Flour: Essential for thickening the soup and giving it a silky consistency.
- Soy sauce: Surprises you with umami depth, enhancing the overall taste.
- Hot sauce: Just a touch adds warmth and complexity without overpowering.
- Chicken broth: Forms the flavorful liquid base that ties all ingredients together.
- Half and half: Provides creaminess without too much heaviness for perfect texture.
- Cheddar cheese (shredded): The star cheese offering sharp, melty richness.
- Parmesan cheese (shredded): Adds a nutty, salty finishing touch that balances the cheddar.
- Green onions or chives: For fresh, oniony brightness as a garnish.
- Crumbled bacon: Optional, but highly recommended for smoky, crispy contrast.
- Extra cheese: Because there’s never too much cheese in a cheesy potato soup.
How to Make Cheesy Potato Soup Recipe
Step 1: Caramelize the Onions
Start by heating olive oil and butter in a large soup pot over medium heat. Dice the onions slightly larger than usual since they will shrink as they cook down. Add the onions and gently cook over medium-low heat for about 45 minutes, stirring often. This patient caramelization develops the soup’s signature rich, sweet base. If short on time, you can soften the onions quickly, but fully caramelizing them really enhances the depth of flavor.
Step 2: Cook the Potatoes
While the onions work their magic, peel and slice the Yukon Gold potatoes into ¾-inch pieces. Cover with cool water by about 2 inches, bring to a gentle boil, and season with salt. This slow cooking keeps the potatoes intact and tender, taking roughly 15 minutes to become perfectly fork-tender. Drain, then return potatoes to the warm pot and stir in cream cheese and sour cream. Let the steam escape for about 10 minutes before mashing to ensure silky, creamy potatoes without gluey texture.
Step 3: Build the Soup
Once your onions are gloriously caramelized, add garlic, hot sauce, and soy sauce to the pot, cooking for just one minute to wake up those aromas. Toss in the flour and stir for a couple of minutes to cook out the raw flavor – this step thickens your soup beautifully. Next, gradually add chicken broth and half and half, stirring constantly to blend everything smoothly. Add your dried herbs, pepper, and salt now, bringing the soup to a boil before reducing to a simmer.
Step 4: Incorporate the Potatoes and Cheese
Carefully add the mashed potatoes into the simmering broth mixture. Use a potato masher to gently mix the potatoes into the soup—you want it creamy with some lovely texture. For an ultra-smooth consistency, pulse with an immersion or regular blender briefly, if you prefer. Keep the heat low while slowly sprinkling in the shredded cheddar and Parmesan, stirring continuously so those cheeses melt perfectly and the soup thickens to luscious perfection.
How to Serve Cheesy Potato Soup Recipe
Garnishes
A warm bowl of this Cheesy Potato Soup Recipe is practically begging for garnishes that add both flavor and color. Fresh chopped green onions or chives sprinkle on lively brightness and a mild onion crunch. Crumbled bacon contributes irresistible smoky, crispy bits that contrast delightfully with the creamy soup. And of course, a little extra shredded cheese melted on top takes it to a whole new level of indulgence.
Side Dishes
This soup shines wonderfully with simple, fresh sides that won’t overpower its rich flavor. Crisp tossed salads with tangy vinaigrettes can cut through the richness. Warm, crusty bread or soft garlic rolls are absolute essentials for sopping up every last drop. You might also enjoy pairing this soup with roasted vegetables or a side of steamed greens for a well-rounded meal.
Creative Ways to Present
For a fun twist, serve this Cheesy Potato Soup Recipe inside a hollowed-out bread bowl—impressive and cozy all at once. If offering as appetizer shooters, garnish each small cup with a tiny sprig of chive and crispy bacon crumble for party elegance. Alternatively, layer the garnishes artistically on top in clear glass mugs to show off the vibrant greens and melty cheese for a crowd-pleasing presentation that invites “one more spoon.”
Make Ahead and Storage
Storing Leftovers
This Cheesy Potato Soup Recipe stores beautifully in an airtight container in the fridge for up to 4 days. The flavors meld and deepen, making leftovers taste even better the next day. Just give it a gentle stir before reheating to blend any settled ingredients.
Freezing
Although you can freeze this soup, keep in mind the dairy and potatoes may slightly separate after thawing. Freeze in portioned containers, leaving some space for expansion. Thaw overnight in the fridge before reheating gently on the stove, stirring occasionally to bring it back to creamy comfort.
Reheating
Reheat your soup slowly over low to medium heat on the stove, stirring frequently to prevent sticking or curdling. If it feels too thick, add a splash of broth, half and half, or milk to loosen it up. Avoid microwaving straight from freezer to prevent uneven heating and preserve that perfect texture.
FAQs
Can I use russet potatoes instead of Yukon Gold?
Absolutely! Russet potatoes will work fine, though Yukon Golds tend to be creamier and have a richer flavor which makes your Cheesy Potato Soup Recipe extra smooth and buttery.
Is it possible to make this soup vegetarian?
Yes! Just swap the chicken broth for vegetable broth and skip the bacon garnish or use a vegetarian bacon alternative. The soup remains delicious and hearty without the meat.
Can I make this soup dairy-free?
You can try substituting dairy ingredients with non-dairy options like vegan cream cheese, sour cream alternatives, and plant-based milk. The texture will be a bit different, but it can still be a creamy, cheesy-tasting soup with the right products.
How long does it take to caramelize the onions?
About 45 minutes of low, slow cooking is ideal to develop rich, sweet caramelized onions. If you’re pressed for time, softening them quickly is an option but results in a less intense flavor.
Can I make this soup gluten-free?
Yes! Substitute the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend. Just be sure to add it gradually and cook long enough to avoid any raw taste.
Final Thoughts
There’s just something incredibly satisfying about a bowl of homemade Cheesy Potato Soup Recipe that comforts the soul and lifts the spirits. With simple ingredients and a little patience, you’ll create a creamy, cheesy masterpiece that turns everyday potatoes into pure magic. I can’t wait for you to try it and discover your new favorite go-to soup for cozy nights, family dinners, or any time you need a loving hug in a bowl.
Print
Cheesy Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Cheesy Potato Soup features creamy mashed potatoes, caramelized onions, and a blend of cheddar and Parmesan cheeses for a rich and savory flavor. Perfect for chilly days, this hearty soup combines tender Yukon Gold potatoes with a smooth, cheesy broth, accented by a hint of hot sauce and soy sauce for depth. Garnish with green onions, crumbled bacon, or extra cheese to add texture and flavor.
Ingredients
Spices and Seasonings
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- ¾ teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
Produce
- 2 lbs Yukon Gold potatoes (can substitute russet)
- 1 large yellow onion (or 2 small)
- 3 cloves garlic (minced)
- Green onions or chives (for garnish)
Dairy
- 1 tablespoon cream cheese (softened)
- ¾ cup sour cream
- 2 cups half and half
- 1 ¾ cups cheddar cheese (shredded)
- ¼ cup Parmesan cheese (shredded)
- 2 tablespoons butter
Other Ingredients
- 1 tablespoon olive oil
- ¼ cup flour
- Crumbled bacon (optional, for garnish)
- Extra cheese (optional, for garnish)
- 4 cups chicken broth
Instructions
- Caramelize the Onions: Heat olive oil and butter in a large soup pot over medium heat. Dice onions slightly larger than usual and add to the pot, tossing to coat with fat. Reduce heat to medium-low and cook onions slowly for about 45 minutes, stirring frequently until deeply caramelized. If short on time, soften a medium onion for 10 minutes as a shortcut.
- Cook the Potatoes: Peel and slice potatoes into ¾-inch pieces. Place in a large pot with cool water covering potatoes by 2 inches. Gradually bring to a gentle boil and add ¾ teaspoon salt to ensure even cooking and intact potatoes. Cook for approximately 15 minutes until very fork tender. Drain and return potatoes to the warm pot.
- Mash Potatoes: Add softened cream cheese and sour cream to the drained potatoes. Let steam escape for about 10 minutes before mashing. Mash gently until creamy but not overly smooth to avoid a gluey texture. Set aside.
- Start the Soup Base: Once onions are caramelized, add minced garlic, hot sauce, and soy sauce to the pot. Cook for 1 minute to release aromas. Sprinkle the flour over the mixture and toss to coat, cooking for 1-2 minutes to eliminate raw flour taste.
- Add Liquids and Seasonings: Increase heat to medium-high. Slowly add chicken broth in splashes while stirring to integrate. Repeat the same process with half and half. Add dried parsley, oregano, mustard powder, thyme, pepper, and salt to season the soup base.
- Combine Potatoes into Soup: Bring the mixture to a boil, then reduce heat to a simmer. Add the mashed potatoes and use a potato masher to incorporate the potatoes thoroughly into the soup. For a smoother texture, use an immersion blender or regular blender briefly.
- Add Cheese: Reduce heat to low and gradually sprinkle in shredded cheddar and Parmesan cheese while stirring continuously until melted and fully incorporated into the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions or chives, crumbled bacon, and extra cheese if desired. Serve hot for a comforting meal.
Notes
- If short on time, caramelizing onions can be skipped by simply softening them.
- Use Yukon Gold potatoes for creaminess, but russet potatoes can be substituted.
- Adjust hot sauce to taste for desired level of heat.
- For a completely smooth consistency, blend the soup after adding potatoes.
- Garnishes add extra texture and flavor but are optional.
