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Creamy Potato Soup with Cheddar and Green Onions Recipe

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4.2 from 3 reviews

This creamy potato soup recipe combines tender boiled potatoes with a rich blend of chicken stock, butter, cream, and cheddar cheese, thickened with a classic roux. Enhanced with diced onions and topped with Colby-Monterey Jack cheese, crispy bacon bits, and green onions, this hearty soup is perfect for warming up on a chilly day, delivering comforting flavors and a delightful texture.

  • Total Time: 36 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • Water (enough to cover the potatoes and boil)
  • 4 large russet or golden potatoes, diced
  • 2 1/2 cups chicken stock (or chicken broth)
  • 1 cup cold water
  • 1/2 sweet yellow onion, diced (optional)
  • 1/4 cup green onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Roux and Cream

  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 3/4 cup heavy whipping cream

Cheese and Toppings

  • 3/4 cup cheddar cheese (plus more for topping, optional)
  • Colby-Monterey Jack cheese for garnish
  • Crispy bacon bits for garnish
  • Finely chopped green onions for garnish

Instructions

  1. Boil Potatoes: Dice the potatoes into bite-sized pieces and place them in a pot with enough water to cover. Boil until the potatoes are tender, then set them aside to use later in the soup.
  2. Simmer Broth and Onions: In a large pot, combine chicken stock, diced onions (both green and sweet yellow if using), salt, pepper, and 1 cup of cold water. Bring this mixture to a gentle simmer over medium heat and cook for about 20 minutes to blend the flavors.
  3. Make Roux: In a separate saucepan, melt 1/2 cup butter over medium heat. Gradually whisk in 1/3 cup all-purpose flour until it forms a smooth paste. Cook this roux for a couple of minutes to eliminate the raw flour taste.
  4. Thicken Soup: Slowly whisk the roux into the simmering broth mixture to thicken the soup. Stir continuously to avoid lumps and develop a creamy consistency.
  5. Add Cream: Pour in approximately 3/4 cup of heavy whipping cream while stirring gently to enrich the soup, making it luxuriously creamy.
  6. Simmer and Blend Flavors: Let the soup simmer for an additional 20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld beautifully.
  7. Add Potatoes: Gently fold the cooked diced potatoes into the thickened soup and stir well to distribute them evenly.
  8. Serve and Garnish: Ladle the hot soup into bowls and top each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions to add both flavor and visual appeal.
  9. Enjoy: Serve the soup hot and savor the rich, comforting flavors of this delicious creamy potato soup.

Notes

  • If you prefer a vegetarian version, use vegetable broth instead of chicken stock and omit bacon toppings.
  • For a thicker soup, mash some of the boiled potatoes before adding them back to the pot.
  • Cheddar cheese can be substituted with your favorite melting cheese like Gruyere or mozzarella.
  • Use low-fat cream or milk as an alternative to heavy cream to reduce calories.
  • The soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop, stirring occasionally to prevent scorching.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-potato-soup-with-cheddar-and-green-onions-recipe/