Cheesy Potato Soup
This cheesy potato soup is a perfect fall-weather dish that brings warmth, comfort, and frugality into every bowl. Packed with cheese, onions, spices, and potatoes this soup recipe is one you'll get a lot of good use from.
Servings: 8 servings
Calories: 447kcal
Cost: Recipe $8.84 / Serving $1.11
Ingredients
- 3 tablespoons unsalted butter ($0.37)
- 1 small yellow onion, diced (about 1 cup) ($0.90)
- ¼ cup all-purpose flour ($0.03)
- ½ teaspoon salt ($0.01)
- ½ teaspoon paprika ($0.04)
- ½ teaspoon Italian seasoning ($0.04)
- ¼ teaspoon ground black pepper ($0.02)
- 3 cloves garlic, minced ($0.18)
- 4 cups (32 ounces) chicken broth ($1.00)
- 2 cups half-and-half ($1.56)
- 6 medium russet potatoes, peeled and shredded ($1.38)
- 3 cups cheddar cheese, shredded ($3.00)
- 1 cup broccoli florets, chopped small, optional ($0.31)
Instructions
- Prep potatoes. Shred the peeled potatoes using a box grater. Rinse in a colander until the water runs clear, then drain well.
- Sauté base. In a large pot over medium-high heat, melt the unsalted butter. Add the diced onion and cook for about 5 minutes, until softened.
- Build roux. Stir in the all-purpose flour, salt, paprika, Italian seasoning, and black pepper. Cook for 2 minutes, stirring constantly.
- Add garlic. Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add liquids and potatoes. Slowly pour in the chicken broth and half-and-half, stirring to prevent lumps. Add the shredded potatoes and broccoli, if using.
- Simmer. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 8 to 15 minutes, until the potatoes are tender and the soup thickens.
- Finish. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Rest and serve. Let the soup sit for 5 minutes before serving. Serve warm.
Notes
- Cream options. Half-and-half gives a creamy texture with less risk of curdling. Milk, heavy cream, or evaporated milk also work.
- Potato swaps. Yukon Gold potatoes can be used but may require a longer simmer.
- Thickness control. Thin with additional broth or thicken by simmering longer.
- Shortcut option. Thawed frozen hash browns can be used; cooking time may increase slightly.
- Storage. Refrigerate in an airtight container for 2 to 3 days. Freezing is not recommended due to texture changes.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 38g | Protein: 17g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 942mg | Potassium: 864mg | Fiber: 3g | Sugar: 5g | Vitamin A: 909IU | Vitamin C: 21mg | Calcium: 404mg | Iron: 2mg
