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Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup. | aheadofthyme.com

Cheesy Potato Soup


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5 from 1 review

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 35 minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian

Description

Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.


Ingredients

  • 2 tablespoons butter
  • 1/2 cup onions, chopped
  • 2 cloves garlicminced
  • 2 pounds Yukon gold or russet potatoes, chopped (approximately 3 cups)
  • 2 cups stock, chicken or vegetable
  • 1 cup milk
  • 1 1/2 cups cheddar cheeseshredded
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • sour cream (optional, for topping)
  • green onions or chiveschopped (optional, for topping)

Instructions

  1. Heat butter in a large cooking pot over medium-high heat. Add onion and cook until soft and translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add potatoes and stock, and give everything a stir.
  3. Turn the heat up to high and bring the soup to a boil. Then, reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
  4. Use a potato masher or fork to roughly mash the potatoes.
  5. Stir in milk until incorporated. Add cheese and stir until melted. Season with salt and pepper, to taste.
  6. You can serve the soup chunky, or puree it until smooth. If so, use an immersion blender and puree the soup directly in the pot, or transfer to a food processor or blender to puree.
  7. Serve warm and top with a dollop of sour cream and green onions, if desired.

Notes

How to store: Allow any leftover potato soup to cool to room temperature, then transfer to an airtight container and store in the refrigerator for 3-4 days. If only storing for a day or 2, you can keep it in the pot covered with the lid.

How to freeze: Transfer leftover cheesy potato soup to a freezer-safe airtight container or freezer bag and freeze for up to six months. To thaw, transfer to the fridge a day before you want to use the leftovers to allow it to thaw overnight. 

How to reheat: Bring it up to the desired temperature in the microwave or on the stovetop. You can also reheat straight from frozen in a crockpot or on the stovetop, but you’ll have to allow it to thaw a bit first or use a warm water bath to release the frozen soup from the container.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American