Creamy Cheesy Potato Soup
A bowl of creamy, cheesy potato soup is the kind of comfort that wraps around you like a warm blanket. This recipe turns simple ingredients into something deeply satisfying, with tender potatoes, rich melted cheese, and a velvety broth that feels like home in every spoonful. It’s the perfect dish for chilly evenings, slow weekends, or any moment when you crave cozy, soul‑warming flavors that bring people together.
Ingredients
- russet potatoes – give the soup its hearty body. They break down just enough to thicken the broth while still leaving tender, satisfying chunks.
- chicken broth – adds depth and savory backbone. It keeps the soup from tasting flat and balances the richness of the dairy.
- milk – lightens the creaminess so the soup stays velvety without becoming too heavy.
- heavy cream – brings luxurious richness and that silky mouthfeel people associate with true comfort food.
- yellow onion – builds aromatic sweetness and rounds out the flavor base as it softens and melds into the broth.
- flour – acts as the thickener, helping the soup achieve that perfect, spoon-coating consistency.
- salt/pepper – sharpen every flavor already in the pot, turning good ingredients into a balanced, crave‑worthy bowl.
- bacon – adds smoky, salty crunch and infuses the soup with savory richness—plus those crispy bits on top are irresistible.
- green onions – bring a fresh, bright pop that cuts through the creaminess and adds color and lift.
- sharp cheddar cheese – melts into the soup for bold, tangy richness. It’s the star that transforms it from potato soup into cheesy potato bliss.
Creamy Cheesy Potato Soup
Ingredients
- 6 medium russet potatoes
- 6 slices bacon
- 2 tbsp butter
- ½ cup yellow onion
- ¼ cup flour
- 4 cups chicken broth
- 2 cups milk
- ½ cup heavy cream
- 1½ cups sharp cheddar cheese
- 6 green onions
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Prep: wash potatoes and dice into small bite-sized pieces, chop yellow onion, clean and slice green onions, cook bacon and chop into bits
- In a soup pot or Dutch oven, add 1 tbsp of bacon dripping and 2 tbsps. butter. Over medium to high heat, melt the butter and add the chopped yellow onion. Sauté until translucent.
- Slowly add the chicken broth, whisking to thicken and remove lumps. Next, add in the milk, continuing to whisk to blend.
- Add in the potatoes, salt, and pepper. Bring to a boil, reduce the heat, and cook for 20 minutes.
- Once the potatoes are fork-tender, use an immersion blender to break down some of them. Next, add in the heavy cream and cheddar cheese. Stir until the cheese melts and blends in evenly.
- Serve with green onions, bacon bits, and a sprinkle of cheddar cheese on top.