This potato soup is one of our regular “meatless Monday” favorites, creamy, cheesy and full of filling protein and healthy carbs. Really any day of the week works. Feel free to add bacon on top, but really this dish is rich and filling as is.
Cheesy Potato Soup
Ingredients
- 1 Tablespoon butter
- 1 medium onion , diced
- 3 cloves garlic , minced
- 4 cups chicken bone broth
- 7-8 medium sized russet potatoes , peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
- 1 1/2 teaspoons salt (or more/less to taste)
- black pepper to taste (I like a lot of pepper)
- 1 cup milk
- 1/4 cup flour
- 2 cups shredded cheddar cheese (I use sharp cheddar)
Instructions
- Add butter to a large pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant.
- Add the chicken broth, potatoes, salt, and pepper to the pot, and stir well. Bring to a slow simmer, cover, and simmer until potatoes are soft. About 15 minutes.
- Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
- Once the potatoes are fully soft and falling apart, open the lid and stir in the slurry. Continue to simmer the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted.
- If desired, serve garnished with chopped bacon, green onions, and more cheese. Enjoy!
Alternate Instapot Instructions
1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
2. Add the chicken broth, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 10 minutes, then quick release the pressure.
3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!