Cheesy Potato Soup
Warm yourself up with a bowl of creamy, cheesy potato soup. This comforting delight is elevated by the sharp tang of cheddar, infusing every spoonful with flavor. Velvety gold potatoes and crispy croutons give this soup a variety of textures to enjoy with every bite.
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PREP TIME: 15 minutes
COOK TIME: 35-40 minutes
SERVINGS: 4
TOTAL TIME: 50 minutes
Ingredients
4 ounces Cheddar (about 1 cup shredded)
2 tablespoons butter
1 cup yellow onion
4 cloves garlic, minced
2 cups yukon gold potatoes
2 cups chicken broth
1 cup whole milk
Salt, to taste
Pepper, to taste
Croutons, for garnish
Optional garnishes: green onion, crumbled bacon, parsley
Notes
Source of recipe: Tennessee Technological University Dietetic students
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Instructions
Dice onion and cut potatoes into 1/2 inch cubes. Mince garlic, or choose pre-minced garlic for convenience.
Shred cheese and set aside.
Heat a stockpot over medium heat. Add butter and onion. Cook for 10-15 minutes, stirring frequently until onions are browning and softened. TIP: Salt the onions to help them sweat.
Add minced garlic and stir frequently until fragrant, about 1-2 minutes.
Stir in chicken broth, scraping the bottom of the stockpot. Add potatoes and cover. Boil on medium low until potatoes are softened, about 15 minutes.
Carefully remove about 1 cup of potatoes and some of the stock and blend until smooth. Or use a potato masher in a bowl. Add mashed potatoes back to soup, stir until well combined.
Stir in milk. Heat until it just begins to bubble and cut the heat.
Add cheese in handfuls, stirring to combine.
Season with salt and pepper to taste.
Serve with a sprinkle of cheese and croutons on top. Enjoy!