Cheesy Potato Soup
Rich, creamy, and loaded with tender potatoes and melted cheese, this cheesy potato soup is comfort food in a bowl—ready in just 30 minutes.
Ingredients
- 3 pounds Yukon Gold potatoes peeled and diced into ½-inch cubes
- 4 tablespoons unsalted butter
- 1 large yellow onion finely diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth or vegetable broth
- 1½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese freshly grated
- 1 cup Gruyère cheese freshly grated
- ½ cup cream cheese softened
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Optional: 3–4 fresh thyme sprigs
Instructions
- Prep potatoes, onion, and garlic by peeling, dicing, and mincing; set aside.
- Melt butter in a Dutch oven over medium heat; sauté onions 4–5 minutes, add garlic for 30 seconds.
- Stir in flour to create a roux and cook 2 minutes until slightly nutty.
- Gradually whisk in chicken broth, then add potatoes, salt, pepper, garlic powder, and paprika; bring to a boil, reduce to simmer.
- Cook potatoes 12–15 minutes until fork-tender.
- Stir in milk and heavy cream; simmer gently, adjusting seasoning.
- Remove from heat, add cream cheese, then gradually fold in cheddar and Gruyère until fully melted.
- Adjust consistency with milk or broth as needed and serve hot.
Notes
- Substitute butter with olive oil and milk/cream with cashew or coconut milk for dairy-free version.
- Soup base (without cheese) can be made up to 2 days ahead and refrigerated.
- Freeze portions of soup base for up to 3 months; add cheese after thawing.
- For a creamier texture, blend one-third of the soup with an immersion blender.