Easy Cheesy Potato Soup
Potatoes and onions boil in chicken broth until tender, then get mashed right in the pot and stirred with melted American cheese for creamy, comforting potato soup in 20 minutes flat.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minThis is the kind of soup you make when you need comfort food but don’t have all day. Potatoes break down into the broth as they cook, creating natural thickness without any cream or flour. American cheese melts smooth and silky, while a light mash leaves some chunky potato texture for satisfying spoonful. Top with bacon bits and you’ve got dinner.
Kitchen Tips
- Mash lightly, not completely: Use a potato masher to break up some potatoes while leaving others chunky. Smooth soup is boring.
- Add cheese off heat: Remove the pot from the burner before stirring in cheese. High heat can make cheese grainy and separated instead of creamy.
- Season at the end: Chicken broth already has salt. Taste before adding more or you’ll end up with soup that’s too salty to fix.
Variations
- Use sharp cheddar instead of American cheese for a tangier, more grown-up flavor
- Add frozen corn or peas with the cheese for a heartier meal
- Top with sour cream, chives, and extra shredded cheese for loaded baked potato soup vibes
Ingredients
Directions
Heat potatoes, onion, and chicken broth to boiling.
Cover and cook until potatoes are soft.
Mash slightly and add cheese, salt, pepper, and parsley.
Serve with bacon bits if desired.
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