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Cheesy potato soup in table close image

Easy Cheesy Potato Soup with Garlic

Cheesy potato soup is a creamy, flavorful dish made from diced potatoes, chicken broth, milk, and melted cheddar cheese. It's often enhanced with ingredients like garlic, onions, and crispy bacon for added depth of flavor. This soup is typically thickened with a roux (flour and butter mixture), resulting in a rich and smooth texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 ½ cups whole milk
  • 1 ½ cups shredded cheddar cheese (plus extra for garnish)
  • 4 slices of cooked bacon, crumbled (optional, but adds flavor)
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • Salt and pepper to taste
  • Fresh parsley (for garnish, optional)

Equipment

  • Large Pot or Dutch Oven
  • Sharp knife
  • Cutting board
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Grater
  • Ladle

Method
 

  1. Cook the onions and garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic. Cook for about 3-4 minutes until the onions are soft and translucent.
  2. Make the roux: Add the flour to the pot and stir to combine. Cook for 1-2 minutes, allowing the flour to cook out and form a thick paste (this is called a roux).
  3. Add the broth and potatoes: Slowly pour in the chicken broth while stirring to avoid any lumps. Add the diced potatoes and bring the mixture to a simmer. Cook for about 15-20 minutes until the potatoes are tender when pierced with a fork.
  4. Blend (optional): For a smoother texture, you can use an immersion blender directly in the pot to blend a portion of the soup. Alternatively, use a regular blender, but be careful when blending hot liquids. If you prefer a chunky texture, skip this step.
  5. Add the milk and cheese: Once the potatoes are tender, reduce the heat to low. Add the milk and shredded cheese, stirring until the cheese is fully melted and the soup is creamy.
  6. Season and serve: Taste the soup and add salt and pepper to your liking. Serve hot, garnished with crumbled bacon (if using) and a sprinkle of fresh parsley for added color and flavor.

Notes

If the soup is too thick for your liking, you can add a bit more milk or chicken broth until you reach your desired consistency. For an extra cheesy soup, feel free to add more shredded cheese, but be sure to melt it completely to avoid clumps.