Ultimate Cheesy Potato Soup
This creamy and comforting cheesy potato soup is packed with flavor from garlic, herbs, and sharp cheddar cheese. It's a simple and satisfying recipe that's perfect for a cozy night in, and easily customizable with your favorite toppings.
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Cutting board
- Knife
- Immersion blender or regular blender (with caution)
- Ladle
- Bowls for serving
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 4 cups Yukon Gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- ¼ cup chopped fresh parsley
- Optional: Bacon bits, sour cream, green onions, extra cheese for toppings
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and add the cubed potatoes, dried thyme, and dried rosemary.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
- Once the potatoes are tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be cautious as hot liquids can expand; vent the lid.
- Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy. Don't boil the soup after adding the cheese, as it can become grainy.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley and your favorite toppings. Bacon bits, sour cream, and green onions are always a hit.
- Serve immediately and enjoy!
Notes
For a thicker soup, blend a portion of it and stir back into the pot. To prevent the cheese from becoming grainy, add it gradually and stir gently over low heat. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to thin it out. For a vegetarian version, substitute vegetable broth for the chicken broth.