Cheesy Potato Soup
Ever since I created my Baked Potato Soup awhile back, I have been trying to conjure out different variations of it, because it’s just one of the best soup recipes on earth. This Cheesy Potato Soup recipe is similar, but different enough to deserve its own spot on the blog. 😉
What Makes It Different
Instead of making a roux out of bacon drippings like we do for Baked Potato Soup, we’re going to make caramelized onions for this broth instead. It gives this soup a gourmet flair and adds a subtle sweet offset to that savory 3-cheese combo! The seasonings in this recipe are also a huge bonus. They combine to form the best flavor combination. (And don’t be thrown by the addition of soy sauce, hot sauce, or mustard powder- they are flavor enhancers only and you can’t taste them outright.)
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Toss diced onions in butter and olive oil and caramelize them over medium-low heat for about 45 minutes, stirring every few minutes. While they cook, prepare your mashed potatoes and measure out the remaining ingredients.
Slice the potatoes into 3/4-inch slices and submerge them in cool water. Gradually bring them to a gentle boil and let them cook for about 15 minutes, or until very fork tender. Drain and let the steam fully escape. Add the cream cheese and sour cream and mash until creamy. (Don’t over-mash.)
Add garlic, hot sauce, and soy sauce during the last minute of cooking the onions. Then toss with flour and cook for 1-2 minutes. Add chicken broth and half and half in splashes, stirring in between each splash. Add the seasonings. Bring to a boil, then reduce to a simmer. Add the mashed potatoes.
Use a potato masher to incorporate the potatoes into the broth. (Or use an immersion blender or regular blender to briefly blend until smooth.) Add the shredded cheese over low heat and stir to incorporate. Garnish with chives, bacon, and/or more cheese and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze and reheat well.
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3.5 quart Dutch oven– This is the one I have and is a great size for this recipe. Potato Masher– I swear by this dual-head potato masher, it really makes the potatoes nice and creamy. Box Cheese Grater– Shred the cheese from a block for best results. Immersion Blender– This is what I use for this recipe, it makes it easy to incorporate the potatoes into the broth without transferring to a blender. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
