This cheesy potato soup is heaven in a bowl...comfort food at it's best! Smooth, creamy, cheesy soup that will fill you up and warm you up on rainy or snowy cold days! It is the perfect soup for fall or winter!This recipe makes about 3 quarts of soup. (about 12 cups of soup)
1/2 to 1lbmedium cheddar cheese, shredded*or more to taste
1 1/2tbspchicken base *see notes
1/2 to 1tspsalt*or more to taste
Instructions
Melt the butter in a large pot over medium heat. (This makes about 3 quarts of soup so make sure your pot is big enough). As the butter melts add in the dried onions and flour. Whisk together as the butter melts. (Tip: take your potatoes out of the freezer and let them thaw on your countertop.)
Let the roux cook, stirring/whisking almost constantly. It should be like a semi-thick paste, not super runny. You will need to cook it about 5-8 minutes to make sure the flour cooks out.
Once it has cooked long enough, add in the milk, slowly adding it as you wisk it into the roux. Turn the heat down to medium-low. It is a 3-4 on my stovetop.
Stir occasionaly, and let it slowly heat up and thicken. It takes mine about 30 minutes to 1 hour.
Once it's thickened, add in the chicken base, salt and stir. You can add in more seasoning to taste.
Next, add your cheese, letting it melt completely. Add your thawed potatoes/hash browns. Grab a spoon to stir this in, the potatoes will get stuck in your whisk. Let the potatoes/hash browns heat in the soup until fully cooked and soft.
Add more seasoning or cheese as needed. Then enjoy! You can also add green onions or bacon for a loaded cheesy potato soup!
This soup will keep for 4-5 days in the fridge. When reheated, it may need to be thinned out with a little milk.
Notes
I use frozen hash browns and I let them thaw on the counter as I am making the soup. If they aren't quite thawed when you are ready to add them to the soup, pop them in the microwave or just add them to the soup and let them cook and soften in the soup! You can absolutely use fresh, peeled and boiled potatoes that are cut up. I use mild cheddar cheese, but use what you like best.I use chicken base (you can see a picture above). It is a thick chicken paste that flavors it perfectly. If you are using dried chicken bouillon granules you will probably need to start out with 1-2 tbsp. and then add more to your liking.
Nutrition information is automatically calculated and should only be used as an approximation.