Ingredients

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon mustard powder

¼ teaspoon dried thyme

¼ teaspoon pepper

2 lbs. Yukon Gold potatoes (or russet potatoes)

¾ teaspoon salt

1 tablespoon cream cheese (softened)

¾ cup sour cream

1 tablespoon olive oil

2 tablespoons butter

1 large yellow onion (or 2 small)

3 cloves garlic (minced)

¼ cup flour

1 teaspoon soy sauce

1 teaspoon hot sauce

4 cups chicken broth

2 cups half and half

1 ¾ cups cheddar cheese (shredded)

¼ cup Parmesan cheese (shredded)

Green onions or chives (for garnish)

Crumbled bacon (optional garnish)

Extra cheese (optional garnish)

Instructions

Step 1: Heat the olive oil and butter in a large soup pot over medium heat. Dice the onion into larger pieces than usual, then add them to the pot and toss to coat. Reduce heat to medium-low and caramelize the onions, stirring often, for about 45 minutes. (If short on time, soften the onion for 10 minutes and skip full caramelization.)

Step 2: While the onions cook, peel the potatoes and cut them into ¾-inch slices. Submerge them in a large pot with cool water covered by 2 inches. Gradually bring to a gentle boil, add salt, and cook until very fork tender, about 15 minutes. Drain and return to the warm pot.

Step 3: Add softened cream cheese and sour cream to the potatoes. Allow steam to escape for 10 minutes, then mash until creamy but not gluey. Set aside.

Step 4: Add minced garlic, hot sauce, and soy sauce to the caramelized onions and cook for 1 minute. Sprinkle in the flour and toss to coat. Cook for 1–2 minutes to remove the raw flour taste.

Step 5: Increase heat to medium-high and slowly add chicken broth in splashes, stirring to incorporate, then add half and half the same way. Stir in dried parsley, oregano, mustard powder, thyme, and pepper. Bring the soup to a boil, then reduce to a simmer.

Step 6: Add the mashed potatoes to the soup and mix well with a potato masher to combine. For a smoother texture, briefly use an immersion blender or regular blender.

Step 7: Reduce heat to low and gradually add cheddar and Parmesan cheese, stirring continuously until melted and the soup is creamy.

Step 8: Garnish with green onions, chives, crumbled bacon, or extra cheese if desired. Serve warm and enjoy!

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.

If you prefer a spicier soup, add extra hot sauce or a pinch of cayenne pepper.

Use russet potatoes for a fluffier texture or Yukon Gold for a creamier feel.

To save time, caramelize onions in advance and refrigerate until ready to use.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be prepared a day in advance. Just reheat it gently before serving and add any fresh garnishes right before eating.

Can I freeze cheesy potato soup?

Freezing is possible, but the texture may change slightly due to the dairy and potatoes. If freezing, cool the soup completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly.

Dinner

Cheesy Potato Soup Recipe

Introduction