Description
If you’re searching for the ultimate comfort food, this Cheesy Potato Soup is the answer. Loaded with tender potatoes and a rich blend of three cheeses—cheddar, Gruyere, and cream cheese—this soup is creamy, hearty, and perfect for warming up on a cold day. Best of all, it comes together in just 30 minutes, making it a quick and satisfying meal for busy weeknights or cozy weekends.
Ingredients
- 3 cups chicken broth or stock (not reduced sodium)
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- 1 pound baking potatoes, peeled and cut into 2-inch pieces
Cheese Base:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- ½ cup shredded Gruyere cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large pot, combine chicken broth, mustard powder, and black pepper. Bring to a boil.
- Add diced potatoes and reduce heat to a simmer. Cook for about 15 minutes, until potatoes are fork-tender.
- Use a potato masher to lightly mash the potatoes, leaving some chunks for texture.
- In a separate saucepan, melt butter over medium heat. Add garlic and cook until fragrant. Stir in flour and cook for one minute.
- Gradually whisk in milk, stirring until smooth. Cook until thickened and bubbly.
- Add cream cheese and onion powder, whisking until smooth.
- Turn off the heat and stir in cheddar and Gruyere until melted and creamy.
- Add the mashed potatoes to the cheese mixture, along with the potato broth. Adjust consistency by adding more or less broth.
- Simmer for one minute, taste, and season with extra salt and pepper if needed. Garnish with toppings of your choice such as green onions, or extra shredded cheese.
Notes
Serving:
- Serve the soup hot, straight from the stovetop, with your favorite garnishes such as shredded cheese, bacon crumbles, sour cream, or chopped green onions.
- Pair it with crusty bread, garlic bread, or a side salad for a complete meal.
- For entertaining, serve in bread bowls for a cozy and fun presentation.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat on the stovetop over low heat, stirring often, and add a splash of milk or broth if the soup thickens too much.
- Freezing is not recommended because the cheeses may separate and change texture.