Cheesy Potato Soup
My cheesy potato soup is made from scratch and tastes like it came from a restaurant! I created this recipe back in college when my husband and I first got married. It's perfect for cold winter days, meatless Fridays during Lent, and even on Saint Patrick's Feast Day. I hope you love this soup as much as we do!
Ingredients
- 1 Tbsp avocado oil (or olive oil)
- 1/2 yellow onion, finely diced (or white onion)
- 1/3 cup all-purpose flour
- 2 Tbsp salted butter
- 2 cups salt-free chicken broth or vegetable broth (I use homemade but you can use any)
- 2 medium-large russet potatoes
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder (salt-free)
- 1 tsp ground black pepper
- 2 tsp sea salt
- 1 cup half and half (or cashew cream or regular milk, it just won't be as creamy)
- 2 cups mild cheddar cheese
- 2 tsp distilled white vinegar (organic is best)
Instructions
- Rinse, pat dry, peel, and slice potatoes into small cubes (about 1/2 - 1 inch).
- Rinse cubed potatoes with water twice, draining water both times to remove excess starch.
- Place rinsed potato cubes into a medium-sized pot and fill with water until potatoes are completely submerged with about 1/2" of water above them. Bring to a boil, turn down heat to low-medium, cover, and cook for 12-16 minutes or until potatoes are soft and tender (the size of potato cubes will vary the cook time).
- Take off heat, drain water, and place potatoes in a bowl. Set aside for now.
- Using the same pot, add avocado oil and diced onion (finely dice if you haven't already). Cook over medium heat for 3-4 minutes, stirring occasionally to prevent burning, until onions are soft.
- Add butter to pot and stir until melted, over medium heat.
- Turn heat to low and add flour to melted butter and onion mixture. Stir to form a thick paste, we are making a roux for thickening. Cook for 1-2 minutes, stirring occasionally.
- Add chicken broth to pot and whisk over medium heat until all clumps of roux are gone and smooth. This will take a minute or two.
- Once smooth, add cooked potatoes, thyme, garlic, pepper, salt, half and half, shredded cheese, and vinegar. Stir to combine and bring to a simmer over low-medium heat for 10-15 minutes. Stir occasionally, the soup will thicken as it warms.
- If desired, smash a few of the potatoes into the soup for an even thicker consistency. Take off heat and enjoy!
Notes
Please note if you're using a salted chicken broth or stock, even if it's low-sodium, you will want to reduce the amount of salt added to this recipe. I use salt-free homemade chicken stock.
Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
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