This potato soup is a chill chaser during colder months. It is thick, hearty, and creamy with a subtle cheddar taste.
I used yellow potatoes for this recipe, but I think it would also be delicious with white potatoes.
The potatoes thicken the soup so there is no need for an additional thickener.
This recipe is very easy. Peeling the potatoes is where you will spend most of the prep time.
The recipe calls for 3 pounds of potatoes, which is about five large potatoes as shown above.
The recipe makes about nine one-cup servings. For another cheesy potato soup with wine recipe, click here.
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| Prep Time | 30 minutes |
| Cook Time | 24 minutes |
| Servings |
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Ingredients
- 1/3 cup butter
- 1 cup sweet onion, chopped
- 2 cloves garlic, minced
- 2 1/2 cups chicken (or vegetable) stock
- 3 pounds yellow potatoes, peeled and diced
- 3 cups half and half
- 2/3 cup whipping cream
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon mustard powder
- 1/2 teaspoon hot sauce
- 2 cups cheddar cheese, shredded
- Bacon, cooked and chopped (optional)
- Green onion, sliced (optional)
- Extra cheddar cheese, shredded (optional)
Ingredients
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Instructions
- Peel the potatoes and dice them into small cubes. Set aside.
- On medium heat, melt butter in a large pot. Add the onion and cook for 2-3 minutes or until soft. Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken stock and potatoes. Place a tight-fitting lid on the pot and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Add the half and half, whipping cream, salt, pepper, mustard powder, and hot sauce and stir until well mixed. Heat on low until the soup is hot. Then remove from heat and stir in the cheese until melted. If needed, add additional salt and pepper to taste.
- Garnish with chopped crispy bacon, shredded cheddar cheese, and sliced green onion.