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Cheesy Potato Soup Recipe

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4.3 from 11 reviews

This easy Cheesy Potato Soup is a comforting American classic featuring tender Russet potatoes in a creamy, cheesy broth enriched with bacon, onions, and flavorful seasonings. Perfect for a cozy dinner, it delivers rich flavor and satisfying texture with a delicious topping of sour cream, bacon crumbles, and green onions.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Ingredients

Main Ingredients

  • 6 slices bacon, chopped
  • 1 yellow onion, diced
  • 6 Russet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 12 ounces Velveeta cheese, cut into cubes
  • 1 cup sour cream
  • 1/2 cup green onions, thinly sliced

Seasonings

  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coarse ground black pepper

Instructions

  1. Cook Bacon: Add chopped bacon to a large Dutch oven over medium heat. Cook until the bacon is red, chewy, and slightly crispy but not overdone. Remove the bacon immediately and set aside, leaving the bacon fat in the pot.
  2. Sauté Onion: Add the diced onion to the bacon fat in the Dutch oven. Stir and cook for 4-5 minutes until the onion becomes translucent and fragrant.
  3. Add Potatoes and Broth: Add the peeled and cubed potatoes to the pot along with the chicken broth. Stir well to combine all ingredients.
  4. Simmer Soup: Bring the soup to a simmer, then cover and cook over medium-low heat for 20 minutes, or until the potatoes are tender.
  5. Add Cream and Seasonings: Stir in the heavy cream, kosher salt, paprika, onion powder, garlic powder, and coarse ground black pepper. Simmer the soup uncovered for an additional 15 minutes to meld flavors.
  6. Melt Cheese: Add the Velveeta cheese cubes to the soup. Stir continuously until the cheese is fully melted and the soup becomes creamy and smooth.
  7. Serve: Ladle the soup into bowls and top each serving with sour cream, reserved bacon crumbles, and sliced green onions for garnish. Serve hot and enjoy your comforting cheesy potato soup.

Notes

  • You can substitute Velveeta cheese with a combination of shredded cheddar and processed cheese for a sharper flavor.
  • For a thicker soup, mash some of the potatoes before adding the cheese.
  • Use low-sodium chicken broth to control the sodium level if desired.
  • This soup can be made vegetarian by omitting bacon and using vegetable broth instead of chicken broth.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://zaracooking.com/cheesy-potato-soup-recipe/