Cheesy Potato Soup
Deeply creamy, extremely cheesy, delightfully salty, and so fill-you-to-the-brim satisfying .... everyone will love this Cheesy Potato Soup.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small onion chopped
- 1 celery rib diced
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 3 3/4 cups chicken broth
- 1 1/4 cups heavy cream
- 1 1/2 pounds russet potatoes peeled and diced
- 2 cups shredded sharp cheddar cheese plus more for garnish
- Kosher salt to taste
- Black pepper to taste
- Fresh chopped herbs for garnish such as parsley or chives
- Cooked and crumbled bacon bits optional
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add chopped onion and celery; sauté until soft, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
- Sprinkle flour over the cooked onions and garlic. Stir and cook for 2 minutes to remove the raw flour taste.
- Gradually add chicken broth to the pot, stirring constantly. Add heavy cream and diced potatoes. Increase heat to high and bring the mixture to a boil. Then reduce heat to a simmer and cook until potatoes are tender, about 15-20 minutes.
- Reduce heat to low and use an immersion blender to create a smooth consistency, leaving some potato chunks whole if desired. Gradually stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls. Serve hot, topped with additional shredded cheese, fresh herbs, and optional bacon bits.
Nutrition
Calories: 527kcalCarbohydrates: 31gProtein: 15gFat: 39gSaturated Fat: 23gSodium: 813mgFiber: 2g
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