Sean's Really Thick Potato Soup

Get ready to cozy up with Sean’s Really Thick Potato Soup, the ultimate comfort food recipe for chilly days! This creamy, hearty soup is packed with flavor, featuring tender Russet potatoes, sautéed onions, garlic, and a rich blend of sharp cheddar cheese and heavy cream. It’s perfectly seasoned with just the right amount of salt and black pepper, and each bowl is irresistibly thick and velvety, thanks to the pureed potato base. Topped with crispy bacon bits, fresh green onions, and vibrant parsley, this soup delivers a satisfying balance of textures and tastes. Whether you’re serving it with crusty bread or enjoying it as is, this potato soup is a crowd-pleaser that’s easy to make yet indulgently comforting. Perfect for family dinners or meal prepping, this recipe will have everyone coming back for seconds!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 5 medium Russet potatoes
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion
• 3 cloves Garlic
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 1.5 cups Sharp cheddar cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley
• 0.5 cup Cooked bacon bits
• 2 tablespoons Green onions (sliced)

Directions

Step 1

Peel the potatoes and cut them into small cubes (around 1-inch pieces). Set aside.

Step 2

Finely chop the yellow onion and garlic cloves.

Step 3

In a large soup pot, melt butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Add the garlic to the pot and cook for another 1-2 minutes until fragrant.

Step 5

Add the cubed potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes or until the potatoes are very tender when pierced with a fork.

Step 6

Using an immersion blender, carefully blend the soup in the pot until it reaches a thick and creamy consistency. If you don't have an immersion blender, transfer the soup in batches to a countertop blender, blend until creamy, and return it to the pot.

Step 7

Stir in the heavy cream, cheddar cheese, salt, and black pepper. Mix until the cheese is fully melted and the soup is smooth. Taste and adjust seasoning as needed.

Step 8

Allow the soup to cook for another 5 minutes over low heat, stirring occasionally.

Step 9

Ladle the soup into bowls and garnish with cooked bacon bits, sliced green onions, and a sprinkle of chopped parsley.

Step 10

Serve hot with your favorite bread or rolls on the side.

Nutrition Facts

Serving size	(2541.4g)

Amount per serving	% Daily Value*
Calories	3730.0

Total Fat 241.5g	0%
Saturated Fat 130.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 629.9mg	0%
Sodium 7850.9mg	0%
Total Carbohydrate 269.6g	0%
Dietary Fiber 29.6g	0%
Total Sugars 29.3g
Protein 129.3g	0%

Vitamin D 0IU	0%
Calcium 1579.8mg	0%
Iron 18.2mg	0%
Potassium 7465.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 13.7%

Carbs: 28.6%