Ingredients

• Butter– Adds a rich base flavor when sautéing the onion.
• Onion– Diced finely to blend into the soup for savory depth.
• Potatoes– Peeled and cubed; Yukon Gold or Russets work best and won’t break down as easily.
• Sweet Corn– Adds a touch of sweetness and texture; canned and drained works great.
• Seasoning Salt– Layers in flavor easily. You can substitute with regular salt and a pinch of paprika.
• Parsley– Use dried or fresh for a pop of herbiness.
• Garlic Powder– A quick and easy way to add garlic flavor without extra chopping.
• Chicken Broth– Gives the soup a rich base; vegetable broth works if preferred.
• Cornstarch and Milk– Thickens the soup to a creamy consistency. Whole milk makes it rich, but you can use 2% or even half-and-half for more creaminess.
• Colby or Cheddar Cheese– Shredded and stirred in for that gooey, cheesy goodness.
• Swiss Cheese– The secret ingredient that *makes* this soup over the top delicious. Adds a slight tang that balances the cheddar beautifully.
• Bacon– Cooked and chopped; the perfect salty crunch on top.
• Green Onions– For garnish and a fresh bite at the end.
• Salt and Pepper

How To Make Cheesy Potato Soup

1. In a large pot, melt butter and sauté the diced onion until soft.
2. Add potatoes, corn, seasoning salt, parsley, pepper, and garlic powder.
3. Pour in chicken broth and bring to a boil. Reduce the heat and simmer until potatoes are fork-tender.
4. In a small bowl, whisk cornstarch into the milk, then pour it into the pot.
5. Stir in shredded cheeses until melted and smooth.
6. Simmer on low heat until thickened.
7. Top each bowl with chopped bacon, green onions, and extra cheese if desired.