Cheesy Potato Soup
This cheesy potato soup with roasted garlic is rich, creamy, and full of cozy flavor. Russet or Yukon potatoes are simmered until tender, then blended with roasted garlic, sautéed onions, cheddar cheese, and a touch of sour cream for a velvety texture and balanced flavor. It's a comforting, crowd-pleasing soup that's easy to make, flexible with ingredients, and perfect for make-ahead meals or using up pantry staples.
Equipment
Ingredients
- 1 head of garlic
- avocado oil, enough to fill a small ramekin with 1/4" of oil Avocado oil has a high smoke point and does well under high or prolonged heat. If needed canola and olive oil can be used in its place.
- 6 strips of bacon cut into ½ in pieces
- ¾ cups onion diced
- 1 1/2 tsp salt
- 2 ½ lbs Russet or Yukon potatoes (NOTE 2) peeled and diced in ½ inch cubes
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 3 cups whole milk
- 3 cups chicken broth
- ½ cup cream
- ½ tsp ground pepper
- 2 oz cream cheese
- ¼ cup sour cream plus more for topping
- 1 ½ cup cheddar cheese shredded
- chives or green onions for garnish
Instructions
- Preheat an air fryer to 325℉ (163℃) or an oven to 350℉ (177℃).
- Cut the top of the garlic bulb (remove the top of the pointed side), which will leave the bottom of the garlic intact and keep the bulbs together. Fill the bottom of an oven-proof ramekin with a ¼ inch of avocado oil (or oil of your choice) and place the garlic, cut side down, into the oil. Cover the top of the ramekin in foil and roast the garlic for 20- 25 minutes in an air fryer (or 30-40 minutes in an oven). The bottoms of the garlic should be golden when done. Set them aside to cool once they are done. (NOTE 1)
- While the garlic is roasting, prep the other ingredients. Cut the bacon in ½ inch pieces, dice the onions, and peel and cut the potatoes into equal sized pieces about ½ inch in size.
- Once the garlic is done, let it cool until it can be handled. Squeeze out the soft roasted garlic bulbs and set them aside.
- Heat a Dutch oven or medium/large pot over medium-high heat. Cook the bacon pieces until they are browned and crispy, about 5-8 min. Remove the bacon and set aside for later, leaving the bacon grease for the onions.
- Place diced onions in with the bacon grease and sprinkle them with 1 ½ tsp salt. Saute the onions for 5 minutes or until tender and translucent.
- Add the roasted garlic and butter to the onions.
- Allow the butter to melt, then whisk flour into the onions and garlic. Cook for 2 minutes.
- Whisk in the milk, a little at a time, until combined with the flour. Add the chicken broth, cream and ¼ tsp of ground pepper. Bring the mixture to a gentle boil, then reduce the heat slightly.
- Add the diced potatoes to the liquid making sure the milk does not boil or it will burn. Cook the potatoes for 15 minutes or until fork tender. Occasionally stir to prevent the milk from scalding. Once the potatoes are done, remove the pot from the heat.
- While it's still hot, add cream cheese and sour cream and mix until melted through.
- Carefully, blend the soup with a stick blender or standing blender until smooth.
- Add cheddar cheese and stir until combined.
- Add salt to taste and serve hot, topping each bowl with bacon crumbles. Optional other toppings, grated cheddar cheese, chives or green onions, and sour cream.
Notes
Note 1.
The roasted garlic can be done in advance and stored in the fridge for up to 7 days while still maintaining its texture, taste, and aroma. Just cover tightly in an airtight container. If you do not want to roast the garlic, use three minced garlic cloves and add them to the translucent onions step. Saute for about 1 minute until fragrant, and continue with the recipe.
The leftover oil from roasting garlic can be saved and used as garlic oil.
Note 2
If you want thinner soup, reduce the potatoes to 2 lbs instead of 2 ½ lbs.
Nutrition
Serving: 10ouncesCalories: 616kcalCarbohydrates: 47gProtein: 21gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 105mgSodium: 1044mgPotassium: 1226mgFiber: 5gSugar: 10gVitamin A: 1089IUVitamin C: 39mgCalcium: 418mgIron: 2mg
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