Creamy Potato Soup with Cheese and Parsley
There’s nothing quite like a steaming bowl of potato soup on a chilly day. This creamy, cheesy version with fragrant parsley is a perennial favorite that’s sure to delight your taste buds. With a simple ingredient list and easy preparation, it’s the perfect recipe for busy weeknights or cozy weekend meals.
❤️ Why You’ll Love This Recipe ❓
This potato soup recipe is a true crowd-pleaser, combining the comforting richness of potatoes with the sharp, tangy notes of cheddar cheese and the fresh, herbaceous flavor of parsley. The velvety texture is achieved without the need for heavy cream, making it a more accessible and healthier alternative to traditional potato soup. Plus, it’s a breeze to prepare, with minimal hands-on time required.
What really sets this recipe apart is the way the flavors meld together, creating a harmonious balance that’s both satisfying and delightful. The contrast of the creamy, starchy potatoes with the melted cheese and the bright, fragrant parsley is simply irresistible. Whether you’re serving it as a cozy main dish or a hearty side, this potato soup is sure to become a new family favorite.
Ingredients
- 3 pounds Russet potatoes, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 2 cups shredded cheddar cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and pepper to taste
The beauty of this Creamy Potato Soup with Cheese and Parsley is that most ingredients are pantry or freezer staples. The combination of potatoes, cheese, and fresh parsley creates a comforting, flavorful soup that has made it a perennially popular recipe.
Instructions
- Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until the onion is translucent.
- Step 2: Sprinkle the flour over the onion and garlic, and stir to coat. Cook for 1 minute, stirring constantly, to create a roux.
- Step 3: Slowly pour in the broth, whisking continuously to prevent lumps from forming. Add the diced potatoes and bring the mixture to a boil.
- Step 4: Reduce the heat to medium-low and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Step 5: Once the potatoes are cooked, use an immersion blender or transfer the soup to a traditional blender in batches to puree until smooth.
- Step 6: Return the pureed soup to the pot and stir in the milk. Heat through until the soup is heated through and slightly thickened.
- Step 7: Remove the pot from the heat and stir in the shredded cheddar cheese until it’s fully melted and incorporated into the soup.
- Step 8: Stir in the chopped fresh parsley and season with salt and pepper to taste.
Timing Overview
• Cook time: 25 minutes
• Total time: 40 minutes
Compared to traditional potato soup recipes which can take up to an hour to prepare, this Creamy Potato Soup with Cheese and Parsley saves you 20% of your cooking time while delivering similar flavors.
Nutritional Information
Per serving (based on 6 servings):
• Protein: 14g
• Carbohydrates: 41g
• Fat: 15g
• Fiber: 4g
• Sodium: 584mg
These Creamy Potato Soup with Cheese and Parsley provide approximately 30% of your daily protein requirements and 16% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🌱 Healthy Swaps & Substitutions
• Lower-carb version: Substitute half the potatoes with cauliflower florets or diced zucchini.
• Dairy-free adaptation: Replace the milk and cheese with unsweetened almond milk and dairy-free cheese alternative.
• Added protein: Stir in cooked, crumbled bacon or diced ham for an extra protein boost.
• Boost vegetables: Add diced celery, carrots, or kale for additional nutrients and fiber.
These modifications can reduce calories by up to 25% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Creamy Potato Soup with Cheese and Parsley.
🍴 Perfect Pairings
• Pair with a fresh, crisp salad for a complete meal
• Complement with a glass of dry white wine or a light beer
For a cozy, comforting dinner, serve this Creamy Potato Soup alongside a simple green salad and warm, crusty bread. The flavors and textures work beautifully together to create a satisfying and well-balanced meal.
❌ Common Mistakes to Avoid
• Adding the cheese too early: Adding the cheese before the soup is fully heated can cause it to seize up and become clumpy. Wait until the end to stir in the cheese for a smooth, velvety consistency.
• Skipping the roux: The roux (butter and flour mixture) is crucial for thickening the soup and creating a creamy texture. Don’t skip this step, as it’s what helps bind the soup together.
By following these simple tips and avoiding these common pitfalls, you can ensure your Creamy Potato Soup with Cheese and Parsley turns out perfectly every time.
🥡 Storage & Leftovers
These Creamy Potato Soup with Cheese and Parsley retain their quality remarkably well:
• Freezing unbaked: Prepare the soup up to the point of adding the cheese, then let it cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop, adding the cheese just before serving.
• Freezing baked: Allow the soup to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop, stirring in the cheese until melted.
• Reheating: Warm the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the cheese to separate.
❓ FAQs
Can I make this potato soup ahead of time?
Yes, this potato soup can be made ahead of time and reheated when ready to serve. Simply prepare the soup up to the point of adding the cheese, then let it cool completely before transferring to an airtight container and refrigerating for up to 4 days. When ready to serve, reheat the soup on the stovetop, then stir in the cheese just before serving.
Can I substitute different cheeses?
Absolutely! While cheddar cheese is the classic choice, you can experiment with other types of cheese to vary the flavor profile. Try using a blend of cheddar and Parmesan, or swap in shredded Gruyère or Swiss cheese. Just be sure to add the cheese at the end and stir until it’s fully melted.
How can I make this soup dairy-free?
To make this potato soup dairy-free, replace the milk and cheese with unsweetened almond milk and a dairy-free cheese alternative. You can also skip the cheese altogether and top the soup with toasted nuts, crispy bacon bits, or fresh herbs for flavor and texture.
Why is my potato soup gritty or lumpy?
If your potato soup turns out gritty or lumpy, it’s likely due to one of a few common issues. Overcooking the potatoes can cause them to break down too much, resulting in a grainy texture. Skipping the roux (butter and flour mixture) can also prevent the soup from thickening properly. Finally, adding the cheese too early can cause it to seize up and become clumpy. Be sure to follow the recipe instructions carefully to avoid these problems.
Can I add extra vegetables to this soup?
Yes, you can absolutely add extra vegetables to this potato soup recipe. Some great options include diced carrots, celery, onions, or kale. Simply sauté the vegetables along with the onion and garlic in the first step, then proceed with the rest of the recipe as directed. Just keep in mind that adding more vegetables may affect the cooking time and overall texture of the soup.
🏁 Conclusion
These Creamy Potato Soup with Cheese and Parsley represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a cozy, comforting main dish or a hearty side, they’re sure to impress with their rich, velvety texture and irresistible combination of cheesy, herbal notes.
With simple ingredients and straightforward preparation, this potato soup demonstrates that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process. So, gather your family and friends, and get ready to savor the deliciousness of this irresistible Creamy Potato Soup with Cheese and Parsley.
Creamy Potato Soup with Cheese and Parsley
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until the onion is translucent.
- Sprinkle the flour over the onion and garlic, and stir to coat. Cook for 1 minute, stirring constantly, to create a roux.
- Slowly pour in the broth, whisking continuously to prevent lumps from forming. Add the diced potatoes and bring the mixture to a boil.
- Reduce the heat to medium-low and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are cooked, use an immersion blender or transfer the soup to a traditional blender in batches to puree until smooth.
- Return the pureed soup to the pot and stir in the milk. Heat through until the soup is heated through and slightly thickened.
- Remove the pot from the heat and stir in the shredded cheddar cheese until it's fully melted and incorporated into the soup.
- Stir in the chopped fresh parsley and season with salt and pepper to taste.
