Super Cheesy (and Chunky) Potato Soup

Two vintage bowls of potato soup
  • 4 large russet potatoes, peeled and cubed
  • 1 medium yellow onion, diced
  • 5 cups vegetable or chicken broth
  • 1 cup frozen peas
  • 2 cups milk
  • 1 (8 oz) package cream cheese
  • 3 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 cup bacon, cooked and chopped
  • 1 ½ cup Colby Jack cheese, shredded and divided
  • ¼ cup green onion, thinly sliced
  • Kosher salt and black pepper, to taste
  1. Heat a large saucepan to medium-high. Add butter and onion, and sauté until translucent. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Add flour and stir until absorbed. Add vegetable broth and bring to a boil. Reduce heat to simmer and stir frequently, 5 minutes.
  3. Add potatoes and simmer until potatoes are just tender. Add cream cheese and milk and 1 cup Colby Jack cheese. Cook on low heat, stirring often, until soup is creamy and potatoes are thoroughly cooked. In the last 5 minutes of cooking time, add 1 cup frozen peas and more salt and pepper, to taste. Soup is ready once peas have heated through.
  4. To serve, ladle soup into a bowl. Top with chopped bacon, green onion, and reserved cheese.

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