Cheesy Potato Soup
Cozy Up with the Creamiest Cheesy Potato Soup!
Is there anything more comforting than a warm bowl of soup on a chilly evening? This Cheesy Potato Soup recipe is a guaranteed crowd-pleaser, perfect for family dinners, cozy nights in, or even a comforting lunch. It’s rich, creamy, and packed with flavor – everything you want in a potato soup! We’ve taken the classic recipe and elevated it with a touch of fried pancetta for a delightful salty crunch.
This isn’t your average potato soup. The secret lies in creating a velvety smooth texture without relying on excessive blending. We achieve this by allowing the potatoes to fully cook and naturally thicken the soup. The addition of sharp cheddar cheese melts beautifully, creating a wonderfully cheesy base, and a swirl of heavy cream adds the final touch of luxuriousness.
What makes this Cheesy Potato Soup special?
- Flavorful Base: Sautéing onions in butter creates a delicious aromatic foundation.
- Creamy Texture: Perfectly cooked potatoes naturally thicken the soup.
- Cheesy Goodness: Sharp cheddar cheese melts into a rich and flavorful base.
- Salty Crunch: Crispy pancetta adds a delightful textural contrast.
Tips for the Best Cheesy Potato Soup:
- Potato Choice: Russet potatoes are ideal for their fluffy texture, which contributes to the soup’s creaminess.
- Don’t Overblend: Avoid overblending the soup, as this can make it gummy. A few chunks of potato are perfectly fine!
- Cheese Matters: Use a good quality sharp cheddar cheese for the best flavor.
- Garnish Generously: Don’t skimp on the garnishes! Chives, cheddar cheese, and pancetta add both flavor and visual appeal.
Frequently Asked Questions:
Q: Can I use a different type of potato?
A: While russet potatoes are recommended, Yukon Gold potatoes can also be used. They will result in a slightly less fluffy texture.
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the pancetta and use vegetable stock instead of chicken stock.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup a day ahead of time. Store it in the refrigerator and reheat gently before serving. You may need to add a splash of milk or cream to restore the desired consistency.
Q: Can I freeze this soup?
A: Freezing is not recommended as the texture of the soup may change upon thawing. The cream-based soup can separate.
Q: What can I serve with this soup?
A: This soup pairs perfectly with a crusty bread for dipping, a side salad, or a grilled cheese sandwich.
Get ready to enjoy a bowl of pure comfort! This Cheesy Potato Soup is sure to become a family favorite.
Cheesy Potato Soup
Ingredients
- 8 medium russet potatoes peeled and cut into medium
- 2 quarts chicken or vegetable stock
- 4 ounces butter (1 stick) melted
- 2 tablespoon flour
- 1 cup heavy cream
- 1 cup sweet onion chopped
- 2 teaspoons flat leaf parsley finely chopped
- 2 teaspoons chives finely chopped, for garnish
- 2 cups sharp cheddar cheese save a little for garnish
- 1 cup fried pancetta for garnish
- to taste salt and pepper
Instructions
- In a large soup pot fry pancetta until crispy about 2 minutes. Remove pancetta and set aside.
- In the same pan add butter and onion and sauté until slightly tender.
- Add flour and let cook about 2 – 3 minutes; add chicken stock and potatoes.
- Bring to a boil, about 15 minutes until potatoes are fork tender.
- Add parsley and cheese and cook another 5 minutes.
- Add cream and mix well.
- Season with salt and pepper.
- Garnish with chives, cheddar cheese and pancetta. Serve immediately.
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