Cheesy Potato Soup Fall Dinner Recipe
A hearty and creamy potato soup with the perfect cheesy finish—comfort in every spoonful.
Ingredients
- 6 medium-sized potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon thyme optional
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onion and garlic. Cook for 3-5 minutes, until softened.
- Add diced potatoes and broth. Bring to a boil.
- Lower the heat and simmer for 20-25 minutes, until potatoes are tender.
- Use a potato masher or immersion blender to mash the potatoes to your desired consistency.
- Stir in heavy cream, salt, pepper, and shredded cheese. Continue simmering for another 5 minutes.
- Serve hot, and watch your troubles melt away in that cheesy goodness.
Notes
Nutritional Information (Per Serving)
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 12%
- Iron: 8%
- Potassium: 18%
Additional Notes/Tips
- For a bit of crunch, top your soup with crispy bacon or croutons.
- Feel free to swap heavy cream for half-and-half if you want a slightly lighter version.
- Leftovers? No problem! Store in the fridge for up to 3 days. Reheat for an easy lunch.
- Want a smoother texture? Blend the soup fully for a velvety result.