Creamy Dreamy: The Ultimate Cheesy Potato Soup Recipe (II!)
Cheesy potato soup. The words themselves conjure up images of cozy nights, warm blankets, and pure comfort in a bowl. It’s a classic for a reason, and while there are countless variations out there, finding the perfect recipe can feel like searching for the Holy Grail of soup. Well, search no further! This isn’t just *any* cheesy potato soup recipe; this is the evolved, enhanced, and utterly irresistible Cheesy Potato Soup II (because version one, while good, needed a little…oomph). Get ready to dive into a bowl of creamy, cheesy, potato-y perfection.
This recipe builds upon the foundation of a great cheesy potato soup, incorporating key techniques and flavor boosters to elevate it to new heights. We’re talking about perfectly cooked potatoes, a silky smooth base, a generous amount of cheddar cheese (of course!), and a few secret ingredients that will have everyone asking for seconds (and the recipe!).
**Why This Recipe is Special (The Secret Sauce!)**
This isn’t your average dump-and-go soup recipe. We’re taking a layered approach to flavor development, which means each step contributes to the overall deliciousness. Here’s what sets this recipe apart:
* **Rendered Bacon (or Pancetta!):** Starting with rendered bacon (or pancetta if you’re feeling fancy) adds a smoky, savory base that infuses the entire soup. The rendered fat becomes the cooking medium for the aromatics, creating a depth of flavor you just can’t get with oil or butter alone.
* **Flavor-Building Aromatics:** We’re not just throwing in onions and garlic. We’re sweating them down slowly to coax out their sweetness and create a flavorful foundation. A touch of thyme adds an earthy, herbaceous note that complements the potatoes perfectly.
* **Russet and Yukon Gold Combination:** Using a blend of russet and Yukon Gold potatoes provides the ideal texture. Russets break down slightly, thickening the soup naturally, while Yukon Golds remain creamy and tender, adding a luxurious mouthfeel.
* **Chicken Broth is Key:** Water is a no-no. Using a good quality chicken broth adds a savory depth that enhances the other flavors. Low-sodium broth is recommended so you can control the salt level.
* **Secret Ingredient #1: Cream Cheese!:** A small amount of cream cheese adds richness, tang, and contributes to that ultra-creamy texture without making the soup overly heavy.
* **Secret Ingredient #2: Smoked Paprika!** A pinch of smoked paprika adds a subtle smoky note that complements the bacon and cheese beautifully.
* **The Cheese Matters!:** Using freshly grated sharp cheddar cheese is crucial for flavor and meltability. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
* **Immersion Blender vs. Potato Masher:** We’re using an immersion blender to partially blend the soup, creating a creamy base while still leaving some chunks of potatoes for texture. A potato masher can be used if you prefer a chunkier soup.
**Ingredients You’ll Need:**
* 6 slices bacon (or 4 ounces pancetta), diced
* 1 medium yellow onion, diced
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 4 cups chicken broth (low-sodium preferred)
* 2 pounds russet potatoes, peeled and cubed
* 1 pound Yukon Gold potatoes, peeled and cubed
* 4 ounces cream cheese, softened
* 1 teaspoon smoked paprika
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)
* 2 cups shredded sharp cheddar cheese
* 1/2 cup heavy cream (optional, for extra richness)
* Optional toppings: chopped green onions, crumbled bacon, sour cream, chives
**Equipment You’ll Need:**
* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Sharp knife
* Measuring cups and spoons
* Immersion blender (or regular blender, used with caution!)
* Potato masher (optional, if you prefer a chunkier soup)
* Ladle
**Step-by-Step Instructions: The Journey to Soup Nirvana**
1. **Render the Bacon (or Pancetta):** Place the diced bacon (or pancetta) in the Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Resist the urge to eat all the bacon…you’ll need it for topping!
2. **Sauté the Aromatics:** Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and dried thyme and cook for another minute until fragrant.
3. **Add the Broth and Potatoes:** Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the cubed russet and Yukon Gold potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes, or until a fork easily pierces them.
4. **Blend the Soup (Partially!):** Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. I prefer to leave some chunks of potatoes for texture, so I only blend it partially. If you don’t have an immersion blender, you can use a regular blender, but be extremely cautious! Blend the soup in batches and vent the lid to allow steam to escape. Hot liquids in a blender can be dangerous.
5. **Stir in the Cream Cheese and Spices:** Add the softened cream cheese, smoked paprika, salt, and pepper to the soup. Stir until the cream cheese is melted and fully incorporated.
6. **Add the Cheese (The Star of the Show!):** Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is melted and smooth. Be careful not to let the soup boil at this stage, as it can cause the cheese to separate.
7. **Finish with Cream (Optional):** If you want an even richer soup, stir in the heavy cream. This is optional but adds a luxurious touch.
8. **Taste and Adjust:** Taste the soup and adjust the seasonings as needed. You may need to add more salt, pepper, or smoked paprika to taste.
9. **Serve and Garnish:** Ladle the soup into bowls. Top with the reserved crumbled bacon, chopped green onions, sour cream, chives, or any other toppings you desire.
**Tips and Tricks for Cheesy Potato Soup Success:**
* **Don’t Overcook the Potatoes:** Overcooked potatoes will become mushy and the soup will be too thick. Cook them until they are fork-tender but still hold their shape.
* **Use Freshly Grated Cheese:** As mentioned earlier, freshly grated cheese melts much better and has a superior flavor compared to pre-shredded cheese.
* **Gradually Add the Cheese:** Adding the cheese gradually and stirring constantly will prevent it from clumping and ensure a smooth, creamy texture.
* **Don’t Boil After Adding the Cheese:** Boiling the soup after adding the cheese can cause it to separate and become grainy.
* **Adjust the Thickness:** If the soup is too thick, add more chicken broth until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
* **Make it Vegetarian:** To make this soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add a tablespoon of olive oil or butter to the pot before sautéing the onions.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little kick.
* **Add More Veggies:** Feel free to add other vegetables to the soup, such as carrots, celery, or corn.
* **Storage:** Leftover cheesy potato soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Freezing:** While you *can* freeze cheesy potato soup, the texture may change slightly upon thawing. The potatoes can become a bit grainy and the cheese may separate. If you do freeze it, let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop. You may need to add a little milk or cream to restore the creamy texture.
**Variations to Spice Things Up!**
The beauty of cheesy potato soup is its versatility. Feel free to experiment with different ingredients and flavors to create your own signature version.
* **Broccoli Cheddar Potato Soup:** Add a cup of chopped broccoli florets to the soup along with the potatoes. Cook until the broccoli is tender-crisp.
* **Jalapeño Popper Potato Soup:** Add diced jalapeños (fresh or pickled) to the soup for a spicy kick. Top with crumbled bacon, shredded cheddar cheese, and a dollop of sour cream.
* **Loaded Baked Potato Soup:** Load it up with all your favorite baked potato toppings! Bacon, cheddar cheese, sour cream, green onions, chives – the possibilities are endless.
* **Creamy Potato Leek Soup (with Cheese!):** Substitute the onion with leeks for a more delicate, sweet flavor.
* **Beer Cheese Potato Soup:** Add a cup of your favorite beer (a lighter lager or ale works well) to the soup along with the chicken broth. The beer adds a subtle hoppy flavor and helps to tenderize the potatoes.
**Serving Suggestions: What to Serve Alongside Your Soup**
Cheesy potato soup is delicious on its own, but it’s even better when paired with complementary sides.
* **Grilled Cheese Sandwich:** A classic pairing! The gooey cheese and crispy bread are the perfect accompaniment to the creamy soup.
* **Crusty Bread:** A simple slice of crusty bread is perfect for dipping into the soup and soaking up all that delicious flavor.
* **Side Salad:** A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the soup.
* **Cornbread:** The sweetness of cornbread complements the savory flavors of the soup beautifully.
* **Biscuits:** Warm, fluffy biscuits are another great option for dipping and soaking.
**Nutrition Information (Approximate):**
* Calories: 450-550 per serving (depending on toppings and ingredients)
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 800-1000mg (depending on broth and cheese)
* Carbohydrates: 30-40g
* Fiber: 3-5g
* Sugar: 5-7g
* Protein: 20-25g
**Final Thoughts: Embrace the Cheesy Goodness!**
This Cheesy Potato Soup II is more than just a recipe; it’s an invitation to indulge in pure comfort and deliciousness. It’s a celebration of simple ingredients transformed into something extraordinary. So, gather your ingredients, put on your favorite cozy sweater, and get ready to create a soup that will warm your soul and leave you craving more. Don’t be afraid to experiment and make it your own. Happy cooking!
**Enjoy!**