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.
