Cheesy Potato Soup From Scratch
This cheesy potato soup is thickened with a golden roux, seasoned with a mix of herbs, and simmered for maximum flavor. This recipe will become a weeknight favorite! If you love one-pot meals that are simple and easy to whip up, you’ll fall in love with this cheesy meal.
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Cheesy Potato Soup Ingredients
- 1 Tbsp olive oil
- 1/2 yellow or white onion diced
- 1/3 cup all-purpose flour
- 2 Tbsp butter
- 2 cups vegetable broth
- 2 medium-large russet potatoes
- 1 tsp garlic powder
- 1/2 Tbsp dried thyme
- 1 tsp pepper
- 1 tsp salt
- 1 cup cashew cream or heavy cream
- 2 cups cheddar cheese
Simple Cheesy Potato Soup Instructions
- Rinse, peel, and cube potatoes and rinse them in water 2x.
- Add cubed potatoes into a pot and fill with water about 2 inches above potatoes. Bring to a boil, cover, and cook on low-medium for 15 minutes.
- Drain potatoes, place them in a bowl, and leave them off to the side for now.
- Add olive oil and onion (diced) to the empty pot over medium heat for 2 minutes, stirring occasionally.
- Add butter to pot and stir until melted (over medium heat).
- Then add flour to the melted butter onion mixture and cook for 1-2 minutes until golden brown.
- Add vegetable broth to pot and whisk over medium heat until everything is combined.
- Add in cooked potatoes, thyme, garlic, pepper, salt, shredded cheese, cream/milk, and simmer on low-medium for 10 -15 minutes. Stir occasionally then enjoy!
Kitchen Tools You’ll Need
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Cheesy Potato Soup
This potato soup is thickened with a golden roux, seasoned with a mix of herbs, and simmered for maximum flavor. This recipe will become a weeknight favorite!
Equipment
- 1 Medium Pot
- 1 Wooden Spoon
- 1 Paring Knife
Ingredients
- 1 Tbsp avocado oil (or butter)
- 1/2 yellow onion (or white onion)
- 1/3 cup all-purpose flour
- 2 Tbsp salted butter
- 2 cups salt-free chicken broth
- 2 medium-large russet potatoes
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder (salt-free)
- 1 tsp ground black pepper
- 2 tsp sea salt
- 1 cup half and half
- 2 cups mild cheddar cheese
- 2 tsp distilled white vinegar (organic is best)
Instructions
- Rinse and peel potatoes. Then slice into small 1/2 – 1 inch cubes. Rinse diced potatoes with water twice, draining water both times.
- Place diced potatoes into a medium-sized pot and fill with water about 2 inches above potatoes. Bring to a boil, cover, and cook on low-medium for 15 minutes or until potatoes are soft and fully cooked.
- Take off heat, drain water, and place potatoes in a bowl. Set aside for now.
- While potatoes cook, dice onion finely. Set aside.
- When potatoes are done, use the same pot to make the soup. Add avocado oil and diced onion to pot. Heat over medium heat for 2-3 minutes, until onions are soft, stirring occasionally.
- Add butter to pot and stir until melted, over medium heat.
- Add flour to melted butter and onion mixture to make a roux for thickening. Cook for 1-2 minutes until golden brown. It will be a thick paste, this is what you want!
- Add chicken broth to pot and whisk over medium heat until all clumps of roux are gone and evenly combined.
- Add cooked potatoes, thyme, garlic, pepper, salt, half and half, shredded cheese, and vinegar. Bring to a simmer over low-medium heat for 10-15 minutes, stirring occasionally. During this time the soup should thicken a bit.
- If desired, smash a few of the potatoes in the soup with the soup while stirring for an even thicker soup. Take off heat and enjoy!