So, you’re craving something cozy, cheesy, and guaranteed to make your taste buds do a little happy dance? Enter: potato soup with cheese. It’s warm, it’s creamy, and it’s basically the edible equivalent of a weighted blanket. Also, let’s be real—potatoes plus cheese is a power couple that never misses. This recipe doesn’t take forever, doesn’t require culinary wizardry, and won’t make you cry into your cutting board (unless onions are involved, in which case…grab goggles).
Why This Recipe is Awesome
First off, it’s comfort food on steroids. Potatoes? Check. Cheese? Check. A creamy, soul-hugging base that makes you feel like you’re winning at adulthood? Double check. This soup is hearty enough to be a full meal but not so heavy that you need to nap for three hours afterward (though hey, no judgment if you do).
It’s also ridiculously customizable. Got leftover bacon? Toss it in. Want to make it vegetarian? Easy. Feel like adding hot sauce because you like your soup with a personality? Go for it. Basically, this recipe is a blank canvas that loves cheese as much as you do.
And the best part: it’s idiot-proof. If you can stir and resist eating all the cheese before it hits the pot, you’re golden.
Ingredients You’ll Need
- 4 large potatoes (the starchy kind—russets are your BFF here)
- 1 onion (yellow or white, unless you enjoy purple soup vibes)
- 3 cloves garlic (measure with your heart, TBH)
- 4 cups chicken broth (or veggie broth if you’re plant-based)
- 1 cup milk or cream (depends on how decadent you’re feeling)
- 2 cups shredded cheddar cheese (the sharper, the better)
- 3 tablespoons butter (because flavor, duh)
- Salt and pepper (season like you mean it)
- Optional but awesome: crispy bacon, green onions, or a dash of hot sauce for extra flair
Step-by-Step Instructions
- Peel and chop those potatoes into chunks. Not microscopic, not boulder-sized—just spoon-friendly pieces.
- Dice your onion and smash/mince your garlic. Yes, your hands will smell amazing for three days. Worth it.
- In a big soup pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and slightly golden. This is where the flavor magic starts.
- Toss in the potatoes and pour in the broth. Bring to a boil, then lower the heat and simmer until the potatoes are tender (about 15–20 minutes). Test with a fork—if it slides in easily, you’re good.
- Use a potato masher or an immersion blender to smash things up. Go chunky or smooth depending on your vibe.
- Stir in the milk (or cream) and shredded cheese. Keep stirring until everything melts into a glorious, creamy soup.
- Season with salt and pepper to taste. If you’re feeling bold, hit it with a splash of hot sauce.
- Serve hot, topped with bacon, green onions, or even more cheese because why not?
Common Mistakes to Avoid
- Using watery potatoes. Save the waxy ones (like red potatoes) for salads. Russets are the MVP here.
- Forgetting to season as you go. Bland potato soup is just sadness in a bowl. Taste, adjust, repeat.
- Over-blending. Unless you want potato glue, keep some chunks for texture. Nobody wants baby food vibes.
- Dumping in cold cheese. Let the soup cool slightly before adding cheese, or it may clump up like a bad relationship.
Alternatives & Substitutions
- Don’t have cream? Use milk and add a spoonful of sour cream or Greek yogurt at the end.
- Out of cheddar? Try gouda, Monterey Jack, or even a cheeky mix of whatever’s in your fridge.
- Vegetarian? Use veggie broth and skip the bacon topping (or swap with crispy fried mushrooms).
- Dairy-free? Go for a good vegan cheese and use coconut milk or oat milk—it’ll still be delicious.
- Wanna bulk it up? Add cooked broccoli, carrots, or even corn. Think “loaded baked potato soup” vibes.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yep! Just reheat gently on the stove. Pro tip: add a splash of milk when reheating to bring it back to life.
Can I freeze it?
Not my top rec. Dairy-based soups can get weird and grainy when thawed. Better to eat it fresh.
Do I need to peel the potatoes?
Not if you’re lazy. Skins add texture (and nutrients). Just scrub them well and embrace the rustic vibe.
Can I make this in a slow cooker?
Absolutely. Toss everything (except cheese and milk) into the slow cooker, let it go low and slow for 6–7 hours, then stir in cheese and milk at the end.
What kind of cheese works best?
Sharp cheddar is the classic choice, but honestly, use whatever makes your taste buds happy. Just avoid the pre-shredded stuff—it doesn’t melt as nicely.
How thick should this soup be?
Totally up to you. Thin it out with more broth if you like it soupy, or let it simmer longer for a thicker, stick-to-your-spoon situation.
Is this healthy?
Define “healthy.” It’s potatoes and cheese. It’s good for your soul, if not your cholesterol.
Final Thoughts
There you have it: potato soup with cheese, your new best friend for cold nights, lazy evenings, or basically anytime your stomach says, “Feed me carbs and cheese, please.” It’s simple, satisfying, and endlessly adaptable to your mood (or fridge inventory).
So grab that pot, toss in your spuds, and whip up a batch of this cozy masterpiece. Whether you’re cooking for friends, family, or just yourself (let’s be real, leftovers are king), this soup delivers. Now go forth and ladle joy into your bowl—you’ve officially leveled up your comfort food game.