This cheesy potato soup is so creamy and cheesy, it’s hard to believe it’s made in under 45 minutes! From broccoli to carrots to ham, add whatever mix-ins you want for a cheesy potato soup that’s unique to your tastes. Plus, you can easily save some time by cooking the bacon in the oven while the soup is coming together. This is an easy way to cook bacon without mess or fuss. Pre-shredded cheese has a coating that can prevent it from melting properly in the soup. This will help them to cook evenly and faster.
Peel and dice the potatoes into small, even-sized cubes before cooking them.
#CHESSY POTATO SOUP HOW TO#
Tips on how to make the best potato and cheese soupįollow these tips to make creamy dinner soup that’s absolutely delicious! Here are a few things you’ll need to make this warm cheesy potato soup: Then sprinkle on some chives for an earthy kick, and top it all off with creamy sour cream and grated cheddar cheese for the perfect finishing touch! Kitchen equipment needed Seasonings: Salt and pepper are the only seasonings you’ll need to create a flavorful cheesy potato soup.Īdd a smoky, savory flavor to your dish with bacon bits or pieces.Water: Adding 3 cups of water to the potato soup helps to thin out the soup, so it’s not so thick.Butter: You’ll need 1/4 cup of butter to help bind the ingredients together and give the soup a nice creamy texture.You can also use vegetable bouillon powder for a vegetarian version. Chicken bouillon powder: 1 to 2 teaspoons of chicken bouillon powder adds a savory, meaty flavor to the soup.I mean, it’s bacon! Just crumble up a few slices and stir them in to add a layer of smoky flavor. Bacon: This cheesy potato soup is even better with the addition of bacon.The celery adds a nice fresh, vegetable flavor to balance out the richness of the cheese and potatoes. The onion adds flavor and aroma to the soup. Veggies: To make this potato soup, you’ll want to chop up some celery and onions.Milk: Use 2% or whole milk for a richer, creamier soup.Flour: To thicken the soup, you’ll need a 1/4 cup of all-purpose flour.You can also use a medley of different cheeses such as cheddar, gruyere, fontina, Monterey Jack, and parmesan for more depth of flavor. Cheese: For the cheesy flavor, you’ll want to use a sharp cheddar cheese that has a strong, tangy flavor.Potatoes: Choosing the right potato makes all the difference in this soup since potatoes are the base of this dish! I recommend using russet potatoes as they have a high starch content and will get nice and creamy when cooked.You will need the following ingredients to make this
Now, I’m happy to share my cheesy potato soup recipe with you! Ingredients needed She would fill the bowl to the brim with this simple yet decadent soup and would leave just enough room for me to add all of my toppings.īacon, sour cream, green onions, and just a hint of hot sauce. The house felt warm and smelled like bacon (my favorite part of the soup). My grandmother used to make it for me all the time, especially on a cold rainy day. It’s a simple and delicious recipe that will make your tummy happy in no time. Whenever I am feeling down and blue, cheesy potato soup is my go-to comfort food. That’s why I made this cheesy potato soup! Garnish with some green onion tops, if desired.Craving something cheesy and comforting? So am I.Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed.Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.Use a stick blender or blender or food processor to blend the soup in the pot.With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.Add the hot cooked potatoes and both into the creamy mixture stir well.Stir frequently until mixture begins to thicken. Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste.Add the chopped green onion and sauté for 5 minutes. While potatoes cook, in a separate pot, melt the butter.Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender. Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil.Dice the peeled potatoes into about 3/4" pieces.
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