Of course! Cheesy Potato Soup is the ultimate comfort food. It’s creamy, rich, and incredibly satisfying. Here are a few ways to make it, from a classic stovetop method to an easy slow cooker version.
Classic Stovetop Cheesy Potato Soup
This method gives you the most control over the texture and flavor.
Prep time: 15 minutes | Cook time: 30-40 minutes | Serves: 6
Ingredients:
· 6 slices bacon, chopped (optional, but recommended for flavor)
· 3 tablespoons butter
· 1 medium yellow onion, diced
· 2 cloves garlic, minced
· 1/3 cup all-purpose flour
· 4 cups chicken or vegetable broth
· 2 lbs russet potatoes (about 4 medium), peeled and diced into 1/2-inch cubes
· 1 cup heavy cream or half-and-half
· 2 cups shredded sharp cheddar cheese, plus more for garnish
· 1 cup shredded Monterey Jack or Colby Jack cheese
· 1 teaspoon salt, plus more to taste
· 1/2 teaspoon black pepper
· For garnish: Sliced green onions, sour cream, extra bacon bits
Instructions:
- Cook the Bacon (if using): In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 3 tablespoons of bacon fat in the pot (or discard and use all butter).
- Sauté Aromatics: Add the butter to the pot. Once melted, add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic. Whisk constantly and cook for about 1-2 minutes. This step cooks the raw flour taste out and will thicken the soup.
- Add Broth and Potatoes: Gradually whisk in the chicken broth, making sure there are no lumps of flour. Add the diced potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are very tender.
- Thicken the Soup (Optional): For a thicker, creamier base, use a potato masher to mash about half of the potatoes right in the pot. For an ultra-smooth soup, you can blend a portion of it with an immersion blender.
- Add Cream and Cheese: Stir in the heavy cream. Reduce the heat to low. Gradually add the shredded cheeses, a handful at a time, stirring until completely melted before adding the next. Do not boil after adding the cheese, as it can cause the soup to become grainy.
- Season and Serve: Season with salt and pepper to taste. Ladle into bowls and garnish with the reserved bacon, green onions, and a dollop of sour cream.
Easy Slow Cooker Cheesy Potato Soup
Perfect for a hands-off day. The slow cooking makes the potatoes incredibly tender.
Ingredients:
· 2 lbs russet or Yukon Gold potatoes, peeled and diced
· 1 medium onion, diced
· 3 cloves garlic, minced
· 4 cups chicken broth
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1/4 cup butter
· 1 cup heavy cream or half-and-half
· 2 cups shredded cheddar cheese
· 1 cup shredded Monterey Jack cheese
· 1/4 cup all-purpose flour (optional, for thickening)
Instructions:
- Combine in Slow Cooker: Add the diced potatoes, onion, garlic, chicken broth, salt, and pepper to the slow cooker. Stir to combine.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are very tender.
- Thicken (Optional): About 30 minutes before serving, if you want a thicker soup, whisk the flour into the heavy cream until smooth. Stir this mixture into the slow cooker.
- Add Cheese: Turn the slow cooker to the “Warm” setting or off. Stir in the butter and the shredded cheeses until melted and smooth.
- Serve: Garnish with your favorite toppings and serve.
Crockpot Cheesy Potato Soup
Tips for the Perfect Soup:
· The Potato: Russet potatoes will break down more, creating a naturally thicker, starchier soup. Yukon Gold potatoes will hold their shape a bit better and have a buttery flavor. Both are excellent choices.
· Avoid Grainy Cheese: The key to a smooth, creamy cheese soup is to add the cheese off the heat (or on very low heat) and stir it in gradually. Pre-shredded bagged cheese often contains anti-caking agents that can make the sauce grainy. For the smoothest result, shred your own cheese from a block.
· Blending for Texture: For a completely smooth and velvety soup, use an immersion blender to puree the entire soup after the potatoes are cooked, before adding the cream and cheese.
· Add-Ins: Feel free to add other vegetables like diced carrots or celery when you sauté the onion. For a hearty twist, add a pound of cooked, crumbled sausage or diced ham along with the potatoes.
Enjoy your bowl of cozy, cheesy goodness