🥄 Pot of Cheesy Potato Soup
Serves: 4–6
Prep Time: 10 min | Cook Time: 25–30 min
Ingredients
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4–5 medium potatoes, peeled and diced
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1 small onion, finely chopped
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2 cloves garlic, minced
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4 cups chicken or vegetable broth
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1 cup milk or half-and-half
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1 ½ cups shredded cheddar cheese
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2–3 tbsp butter
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2–3 tbsp all-purpose flour (for thickening)
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Salt and pepper, to taste
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Optional toppings: crispy bacon bits, green onions, extra cheese, sour cream
Instructions
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Cook onions and garlic:
In a large pot over medium heat, melt butter. Sauté onions until translucent, then add garlic for 30 seconds until fragrant. -
Cook potatoes:
Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer 10–15 minutes, or until potatoes are tender. -
Make it creamy:
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In a small bowl, whisk flour into milk (or half-and-half) until smooth.
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Slowly pour into the pot, stirring constantly to avoid lumps. Simmer for 5 minutes until soup thickens.
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Add cheese:
Remove from heat and stir in shredded cheese until melted and creamy. Season with salt and pepper to taste. -
Serve:
Ladle into bowls and top with optional bacon, green onions, extra cheese, or sour cream.
💡 Tips & Variations
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Extra creamy: Use cream cheese or heavy cream along with milk.
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Chunky or smooth: For a smoother soup, blend half of the soup with an immersion blender.
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Loaded potato style: Add cooked bacon, sautéed onions, and chives for a “baked potato” flavor.
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Vegetable boost: Add carrots, celery, or corn for extra texture and nutrition.
If you want, I can also give you a slow cooker version that lets the flavors meld beautifully while you go about your day. Do you want me to do that?
