Description

This creamy, comforting Cheesy Potato Soup combines tender Yukon Gold potatoes with caramelized onions, garlic, and a blend of cheddar and Parmesan cheeses. Enhanced with sour cream and cream cheese for a rich texture and finished with flavorful garnishes like green onions and bacon, this soup is perfect for a cozy meal.

Ingredients

Scale

Spices and Seasonings

½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon mustard powder
¼ teaspoon dried thyme
¼ teaspoon black pepper
¾ teaspoon salt
1 teaspoon soy sauce
1 teaspoon hot sauce

Vegetables

2 lbs Yukon Gold potatoes (can substitute Russet)
1 large yellow onion (or 2 small)
3 cloves garlic, minced

Dairy

1 tablespoon cream cheese, softened
¾ cup sour cream
2 cups half and half
1 ¾ cups cheddar cheese, shredded
¼ cup Parmesan cheese, shredded

Fats and Oils

1 tablespoon olive oil
2 tablespoons butter

Liquids

4 cups chicken broth

Garnishes (optional)

Green onions or chives
Crumbled bacon
Extra cheese

Instructions

Caramelize the Onions: Heat olive oil and butter in a large soup pot over medium heat. Dice onions slightly larger than usual since they will reduce during cooking. Add onions to the pot, toss to coat, reduce heat to medium-low, and caramelize for about 45 minutes, stirring often until deep golden and sweet. If short on time, soften a medium yellow onion for 10 minutes instead.
Cook the Potatoes: Peel potatoes and cut into ¾-inch slices. Place them in a large pot of cool water, ensuring water covers potatoes by 2 inches. Gradually bring to a gentle boil and add ¾ teaspoon salt. Cook until very fork tender, about 15 minutes. Drain and return to the warm pot. Add cream cheese and sour cream, then let steam escape for 10 minutes before mashing to a creamy consistency without over-mashing.
Prepare the Soup Base: After onions are caramelized, add minced garlic, hot sauce, and soy sauce to the pot. Cook for 1 minute to release aromas. Sprinkle flour over and toss to coat; cook 1-2 minutes to remove raw flour taste.
Add Liquids and Seasonings: Increase heat to medium-high. Slowly add chicken broth in splashes while stirring to incorporate evenly. Then add half and half similarly. Stir in dried parsley, oregano, mustard powder, thyme, black pepper, and salt. Bring mixture to a boil, then reduce to a simmer.
Combine Potatoes and Soup: Add mashed potatoes to the pot. Use a potato masher to blend them into the soup for a creamy texture. Alternatively, use an immersion blender or a regular blender briefly to achieve a completely smooth consistency as desired.
Incorporate Cheese: Reduce heat to low and gradually sprinkle in shredded cheddar and Parmesan cheeses, stirring continuously until fully melted and incorporated, creating a rich, cheesy soup.
Garnish and Serve: Ladle soup into bowls and garnish with green onions or chives, crumbled bacon, and extra cheese if desired. Serve warm for a hearty comforting meal.

Notes

Caramelizing onions requires patience but adds deep sweetness and flavor; for a quicker version, soften onions by sautéing for 10 minutes.
Using Yukon Gold potatoes provides a creamy texture; russet potatoes can be substituted but may be more starchy.
Don’t over-mash potatoes to avoid gluey soup.
Adjust hot sauce quantity to your preferred spice level.
The soup can be made smoother or chunkier based on blending preferences.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: cheesy potato soup, creamy potato soup, caramelized onion soup, comforting soup, easy potato soup recipe, gluten free soup