Description
Potato Cheese Soup is a rich, creamy, and comforting dish made with tender potatoes, cheddar cheese, and a touch of garlic. Perfect for chilly days, this hearty soup delivers a smooth, cheesy flavor that’s both filling and delicious.
Ingredients
- 4 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 4 slices bacon, cooked and crumbled (optional topping)
- 2 tbsp chopped green onions (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Gradually whisk in broth until smooth, then add diced potatoes. Bring to a simmer and cook for 15–20 minutes, or until potatoes are tender.
- Use a potato masher or immersion blender to slightly mash the potatoes, leaving some chunks for texture.
- Stir in milk and cream, then add shredded cheddar cheese. Stir until cheese melts and the soup becomes creamy.
- Season with salt, pepper, and paprika. Adjust thickness by adding more broth or milk if needed.
- Ladle into bowls and top with crumbled bacon, green onions, and extra cheese if desired.
Notes
- Use sharp cheddar for the best flavor.
- For extra creaminess, add 2 oz of cream cheese while stirring in the cheese.
- Make it vegetarian by using vegetable broth and skipping bacon.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American