This creamy, cheesy potato soup is the ultimate comfort food! Loaded with tender potatoes, rich cream, and melted cheese, it’s a warm, comforting bowl of goodness. Perfectly seasoned and topped with crispy bacon and green onions, this hearty soup is sure to satisfy on even the coldest days. Simple to make and full of flavor, it’s a cozy meal the whole family will love!
Creamy Cheesy Potato Soup
This creamy, cheesy potato soup is the ultimate comfort food! Loaded with tender potatoes, rich cream, and melted cheese, it’s a warm, comforting bowl of goodness. Perfectly seasoned and topped with crispy bacon and green onions, this hearty soup is sure to satisfy on even the coldest days. Simple to make and full of flavor, it's a cozy meal the whole family will love!
Ingredients
- 5 lbs gold potatoes diced
- 4 cups of broth
- 2 bunches green onions
- 2 cloves garlic finely chopped
- 2 stalks celery diced small
- 4 tbsp real butter sliced
- 8 oz pepperjack cheese
- 4 oz cheddar cheese
- 4 oz parmesan cheese
- 8 oz sour cream or whole milk plain yogurt
- 1 cup heavy cream
- 8 oz cream cheese
- kosher salt to taste
- ground pepper to taste
- * can add cooked bacon on top
- * additional milk/cream to achieve desired thickness
- * additional cheese for topping
Instructions
- If you’re including bacon in this dish, prepare it in your preferred method. Once it’s cooled, crumble it into bite-sized pieces.
- In a large stockpot, add a couple of tablespoons of butter, coconut oil, or even the bacon drippings, and heat on medium.
- Incorporate the chopped onions and sauté until they turn translucent, meaning they’re see-through!
- Next, stir in the garlic and celery, continuing to sauté for an additional 2-3 minutes.
- Finally, add the diced potatoes to the sautéed mixture, stirring gently with a spoon to ensure they cook and start to sizzle.
- Once it begins to sizzle, pour the broth over the potatoes until they are covered by about an inch. It’s okay if you don’t use all the broth; if you find you need more, simply add a bit of water to ensure the potatoes are submerged.
- Bring the mixture to a boil, then reduce it to a simmer, allowing it to boil gently for approximately 20-30 minutes, or until the potatoes are tender when pierced with a fork and the broth has reduced slightly.
- While the potatoes are cooking, warm the sour cream over medium heat until it gets heated through.
- Stir in the shredded cheese and mix until it has melted and blended well with the sour cream.
- Gradually add the heavy cream and continue cooking until everything is heated thoroughly, but avoid boiling.
- After the potatoes are done, check that the broth has reduced enough to be just below the top layer of potatoes. If not, drain some broth until it sits just slightly below them; it’s better to start thicker than too runny.
- Remove about half of the potatoes and mash, blend, or process them until they reach a smooth consistency.
- Return the mashed potatoes to the stock pot along with the diced ones, then add the sour cream sauce and stir well.
- If the mixture is still too thick, incorporate a bit more cream or whole milk until you achieve a creamy consistency you like.
- Heat the soup for an additional 10-15 minutes to ensure it is warmed all the way through.
- When it’s hot, ladle the soup into bowls, season to taste, and top with shredded cheese, green onions, and bacon bits!
Notes
Serve alongside warm sourdough bread & butter.
