Cheesy Potato Soup

Molly LaFontaine

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!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 3 bowls

Step-By-Step Mode

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!

Video

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.

Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome

A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!