Best 4 Cheesy Onion And Potato Soup Recipes

Embark on a culinary journey with our tantalizing Cheesy Onion and Potato Soup, a symphony of flavors that will warm your soul and delight your taste buds. This creamy and comforting soup is a harmonious blend of tender potatoes, aromatic onions, and a symphony of melted cheeses, all enveloped in a savory broth. With its velvety texture and irresistible cheesy pull, this soup is the epitome of comfort food. Dive into the depths of this culinary delight, exploring variations that cater to different dietary preferences, including a luscious vegan option that delivers the same satisfaction without compromising on flavor. From the classic rendition to its dairy-free counterpart, let your taste buds be captivated by the magic of this versatile dish.

Here are our top 4 tried and tested recipes!

CHEESY POTATO SOUP WITH BACON

Cheesy Potato Soup with Bacon image

Warm up with this rich and indulgent soup. Our Cheesy Potato Soup with Bacon feeds a crowd, freezes well, and it comes together in a single Dutch oven. Melted yellow Cheddar makes a great finishing touch. If you prefer to buy only one type of cheese, then add extra white Cheddar.

Provided by Karen Schroeder-Rankin

Categories Soup

Time 55m

Yield Serves 8

Number Of Ingredients 13

Ingredients

1 bunch scallions
1 (12-oz.) pkg. bacon, roughly chopped
3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups)
2 cups chopped yellow onion (from 1 large onion)
3 tablespoons butter
3 small garlic cloves, chopped
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chicken broth
8 ounces white Cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream
2 ounces yellow Cheddar cheese, shredded (about 1⁄2 cup), for topping

Steps:

Chop scallions, separating green and white parts. Set aside.
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

CHEESY POTATO SOUP II

Cheesy Potato Soup II image

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Provided by Joan Zaffary

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

Steps:

Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g

CHEDDAR CHEESE POTATO SOUP

Cheddar Cheese Potato Soup image

Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Steps:

In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

CHEESY ONION AND POTATO SOUP

Cheesy Onion and Potato Soup image

Make and share this Cheesy Onion and Potato Soup recipe from Food.com.

Provided by Alison J.

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups chopped onions
2 tablespoons butter
3 cups peeled cubed potatoes
2 cups boiling water
2 chicken bouillon cubes
1/4 teaspoon salt
1 dash pepper
3 cups milk
1 cup grated cheddar cheese

Steps:

In a large saucepan, cook onions in butter until limp, but not brown.
Add potato, water, bouillon cubes, salt, and pepper. Cover, bring to a boil, then simmer for about 15 minutes till potatoes are tender.
Remove from heat and blend till smooth.
Return to saucepan and add milk and cheese.
Reheat slowly until cheese melts, but do not boil!

Tips:

Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent scorching.
Chop the onion and potatoes into small, even pieces to ensure they cook evenly.
Sauté the onion in butter until softened and translucent, as this will enhance its flavor.
Use a combination of vegetable broth and milk for a rich, flavorful soup base.
Season the soup generously with salt and pepper, and add additional herbs and spices to taste.
Simmer the soup for at least 30 minutes, or until the potatoes are tender and the soup has thickened slightly.
Stir in the shredded cheddar cheese at the end of cooking, and allow it to melt until smooth and creamy.
Garnish the soup with chopped green onions, bacon bits, or croutons before serving.

Conclusion:

This cheesy onion and potato soup is a comforting and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own preferences. Whether you like your soup thick or thin, mild or spicy, this recipe is a great starting point. So gather your ingredients, put on your apron, and let's get cooking!

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