Cheesiest Potato Soup Recipe - Allrecipes.com
Cheesiest Potato Soup Recipe
  • READY IN 45 mins

Cheesiest Potato Soup

Recipe by  

"Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
  2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2006

I have tried so many potato soup recipes - but this one tops the charts! Definately double or triple this recipe if it is served as the main dish. I did tweek it a little based on other reviews. I fried bacon and set it aside to top the soup when serving -- then browned the onion in the bacon fat. I added a can of Campbell's cheddar soup and used only half of the shredded cheese. I also omitted the extra salt. The cheese and chicken broth had enough salt already. I put half of the potato/broth mixture into a blender, but saved some potatoes cubed to give it some texture. I have a big family and they all loved it!

 
Most Helpful Critical Review
Nov 28, 2011

bleh

 
Mar 23, 2005

i've made this soup at least three times now. instead of pureeing the potatoes i mash them somewhat in the pot with a potato masher. also, i add 1/2 cup sour cream and 1/2 cup milk instead of the heavy cream. this soup is excellant!

 
May 20, 2004

This soup was indeed delicious! But I can't leave well enough alone, so I did make a few changes (or should I say, additions) to the recipe, including a few slices of bacon which I fried until crispy (for topping), and the reserved bacon drippings which helped cook the onions. I also put in about 1/2 cup diced celery and one small diced carrot to the onions. Like some other reviewers, I also only removed half of the potatoes to be pureed, since I wanted some chucky bits left. I also put in more broth, just to make it a little "soupier." But, it would have been great without these additions! I received highest reviews from my mother when I surprised her with a freshly made, hot bowl of this for lunch. She immediately called me back to exclaim, "Best potato soup ever!" And she is a wonderful cook, and grew up eating potato soups made by other great cooks as well! I couldn't have been happier! I wish I had made double the amount! I have tried various potato soups before... some which were passable, and some which were great, but this is the best yet. This is a sure-fire recipe, and would be great as is or expouned upon. It was delicious topped with crumbled bacon and chives, and I look forward to eating the remainder at supper tonight. Thanks!

 
Nov 21, 2005

Wow! I really enjoyed this soup! I sauteed a clove of minced garlic with the onions, used Yukon Golds, and substituted evaporated milk for the cream, and it turned out great. The cayenne pepper really adds a kick. I also garnished the soup with shredded cheddar, crumbled bacon, and green onion for a "loaded" cheese potato soup. The only think I'll do differently next time is leave bigger potato chunks when pureeing the soup.

 
Dec 18, 2005

I can't count the number of times I've made this soup. It's so incredibly easy and delicious!! My husband, parents and co-workers love it when I serve it as either a starter or a meal in itself. Goes beautifully with a spring mix salad and fresh crusty bread. Sprinkling chopped chives and shredded sharp cheddar of top adds a little extra flavour and colour. Freezes extremely well.

 
Dec 07, 2005

Good, but almost too cheesy! And that's wierd, coming from me. I did like it though. I like chunks in my potato soup, so instad of pureeing it, I mashed it with a non-electic handheld masher, right in the pot. Left a bunch of small chunks, but still thickened nicely. Used 2/3 cup cream and 1/3 cup whole milk. I didn't even see the cayenne pepper on the recipe until I went to review it, so I will have to add it to the leftovers! Funny, because as I was eating it, I thought "a dash of cayenne would be great in this!". I used over 3 cups of potatoes, and added 1/2 cup water to the broth to compensate. Didn't add any salt and used Tillamook sharp cheddar. Sprinkled fresh parsley on top of each serving for extra color. Served with focaccia bread for dipping. It made a great winter meal!

 
Apr 03, 2006

Really really good! I wish I had run across this recipe in the Fall instead of the Spring because it's excellent stick-to-your-ribs cold weather food. I used half & half instead of heavy cream, and a large can of diced potatoes, and threw in extra cheese since I had to use up some Monterey Jack too. It was still plenty rich tasting and the kids liked it as well. I scooped about 1/2 the potatoes mixture out of the saucepan and put it in the blender for about 10 seconds. I left the other half unblended. It was a great texture that way. Plenty thick enough too. The recipe makes a lot. Thanks!

 

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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 29.6 g
  • 45%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 348 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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