Cheesy Potato Soup is the perfect comfort food to warm you up during chilly days. This creamy, cheesy delight is loaded with vegetables, making it not only delicious but also nourishing. It’s simple to make and can easily be a family favorite.
Why Make This Recipe
If you’re looking for a hearty and satisfying soup, this Cheesy Potato Soup hits the spot. It combines the rich flavors of cheese and potatoes with fresh vegetables. Plus, it’s easy to customize based on what you have at home. Making this soup is a fun way to enjoy cooking and share a wholesome meal with loved ones.
How to Make Cheesy Potato Soup
Here’s how you can whip up your own pot of Cheesy Potato Soup.
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup diced carrots
- ½ cup diced yellow onion
- ½ cup diced green peppers
- ½ cup diced sweet bell peppers
- ½ cup diced fennel
- 1 medium diced jalapeno pepper (optional)
- 2 tablespoons all-purpose flour
- 6 cups unsalted chicken broth (or vegetable broth)
- 2 cups Yukon Gold potatoes (peeled and diced)
- ½ teaspoon kosher salt
- ¼ teaspoon ground white or black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 cup milk
- 1 cup (4 ounces) shredded sharp Cheddar
- ½ cup (2 ounces) shredded Gruyère or Swiss cheese
Directions:
- In a large Dutch oven, heat the olive oil and butter over medium heat.
- Add the diced carrots, onions, green peppers, bell peppers, fennel, and jalapeno pepper (if using). Cook the vegetables for 5-7 minutes, or until they are tender and fragrant.
- Sprinkle the flour over the vegetables and stir. Cook for another 30 seconds while stirring.
- Add the chicken broth and diced potatoes; stir well.
- Bring the soup to a boil, then reduce the heat to medium-low.
- Let the soup simmer, uncovered, for 15 minutes or until the potatoes are tender.
- Reduce the heat to low; add the salt, ground pepper, nutmeg, and milk. Stirring often, cook for an additional 5 minutes.
- Add the shredded Cheddar and Gruyère cheese, stirring until the cheese melts.
- Enjoy your delicious Cheesy Potato Soup!
How to Serve Cheesy Potato Soup
Serve your Cheesy Potato Soup hot, garnished with extra cheese or fresh herbs if desired. Pair it with crusty bread for a delightful meal.
How to Store Cheesy Potato Soup
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove or in the microwave. If the soup thickens in the fridge, add a little milk or broth to bring it back to the desired consistency.
Tips to Make Cheesy Potato Soup
- Use fresh vegetables for the best flavor.
- Feel free to mix in your favorite spices or add more cheese for an extra cheesy soup.
- For a thicker soup, blend part of it in a blender and stir it back into the pot.
Variation
You can customize this soup by adding cooked bacon, chicken, or different vegetables like corn or broccoli. Adjust the cheese types based on your preference too.
FAQs
1. Can I add other vegetables to this soup?
Yes! Feel free to add any of your favorite vegetables like corn, broccoli, or peas.
2. Is there a way to make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth and omit any meat.
3. How can I make this soup spicier?
You can add more jalapenos or a dash of cayenne pepper to give it an extra kick!
Enjoy making and sharing this Cheesy Potato Soup with family and friends!
Cheesy Potato Soup
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup diced carrots
- ½ cup diced yellow onion
- ½ cup diced green peppers
- ½ cup diced sweet bell peppers
- ½ cup diced fennel
- 1 medium diced jalapeno pepper (optional)
- 2 tablespoons all-purpose flour
- 6 cups unsalted chicken broth (or vegetable broth)
- 2 cups Yukon Gold potatoes (peeled and diced)
- ½ teaspoon kosher salt
- ¼ teaspoon ground white or black pepper
- ⅛ teaspoon freshly grated nutmeg
- 1 cup milk
- 1 cup shredded sharp Cheddar
- ½ cup shredded Gruyère or Swiss cheese
Instructions
Cooking
- In a large Dutch oven, heat the olive oil and butter over medium heat.
- Add the diced carrots, onions, green peppers, bell peppers, fennel, and jalapeno pepper (if using). Cook the vegetables for 5-7 minutes, or until they are tender and fragrant.
- Sprinkle the flour over the vegetables and stir. Cook for another 30 seconds while stirring.
- Add the chicken broth and diced potatoes; stir well.
- Bring the soup to a boil, then reduce the heat to medium-low.
- Let the soup simmer, uncovered, for 15 minutes or until the potatoes are tender.
- Reduce the heat to low; add the salt, ground pepper, nutmeg, and milk. Stirring often, cook for an additional 5 minutes.
- Add the shredded Cheddar and Gruyère cheese, stirring until the cheese melts.
