There's nothing quite like a warm bowl of creamy potato soup on a chilly evening. This cheese potato soup recipe is the ultimate comfort food, easy to make, and bursting with cheesy, potatoey goodness. It's perfect for a quick weeknight dinner, a cozy weekend lunch, or even a comforting appetizer. Get ready to experience homemade cooking at its finest with this delicious dish! This recipe is a perfect example of easy recipes and healthy meals you can easily incorporate into your weekly dinner rotation. It's one of the best recipes for satisfying your cravings without sacrificing flavour or nutrition.
Ingredients:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and cubed
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup milk (whole milk recommended for creaminess)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese (optional, but adds amazing flavor)
- 1/4 cup chopped fresh chives, for garnish
- Salt and pepper to taste
Instructions:
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Sauté the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds the flavour base for your soup.
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Add potatoes and broth: Add the cubed potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend for creaminess (optional): For an extra creamy soup, carefully transfer about half of the soup to a blender and blend until smooth. Return the blended soup to the pot and stir to combine. Alternatively, you can use an immersion blender directly in the pot for easier cleanup.
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Stir in cheese and milk: Reduce heat to low and stir in the milk and shredded cheeses. Cook until the cheese is melted and the soup is heated through, stirring frequently to prevent sticking or burning.
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Season and serve: Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh chives.
Cooking Tips for Perfect Potato Soup:
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Use Yukon Gold potatoes: These potatoes have a creamy texture that's ideal for soup. Russet potatoes will also work, but the soup might be slightly less creamy.
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Don't overcook the potatoes: Overcooked potatoes will become mushy. Aim for tender but not falling-apart potatoes.
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Adjust the cheese: Feel free to experiment with different types of cheese. Monterey Jack, Colby, or a blend of cheeses would all be delicious additions.
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Add some spice: For a little kick, add a pinch of red pepper flakes or a dash of your favourite hot sauce.
Variations:
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Bacon Potato Soup: Add 4 slices of cooked and crumbled bacon to the soup during the last few minutes of cooking.
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Loaded Potato Soup: Top each bowl with sour cream, bacon bits, chives, and extra cheese.
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Roasted Potato Soup: Roast the potatoes before adding them to the soup for a deeper flavour.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 10-12g
- Fat: 15-18g
- Carbohydrates: 25-30g
This cheese potato soup recipe is a quick dinner idea perfect for busy weeknights, but it's also impressive enough to serve to guests. Enjoy this delicious and healthy meal! It's a guaranteed crowd-pleaser among easy recipes and healthy meals, establishing itself as one of the best recipes for a comforting and flavourful experience.