A Potato Cheese Soup
Indulge in the ultimate comfort food with this creamy Potato Cheese Soup, a hearty blend of tender russet potatoes, sharp cheddar cheese, and fragrant garlic all simmered to perfection. This crowd-pleasing recipe features a rich, velvety texture created by using a flour-based roux and the perfect balance of chicken or vegetable broth and whole milk. The melted cheddar brings a decadent depth of flavor, while optional garnishes like crispy bacon and fresh green onions add a delightful crunch and pop of color. With just 15 minutes of prep time and simple, pantry-friendly ingredients, this soup is perfect for cozy weeknight dinners or an easy lunch that feels indulgent yet satisfying. Ideal for warming up on chilly days, this Potato Cheese Soup is guaranteed to become a family favorite that combines comfort and flavor in every spoonful.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Whole milk
- 2 cups, shredded Sharp cheddar cheese
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons, sliced (optional, for garnish) Green onions
- 0.25 cup, crumbled (optional, for garnish) Cooked bacon
Instructions
Peel and dice the potatoes into small, evenly-sized cubes. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
Gradually pour in the chicken or vegetable broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, salt, and black pepper. Cover the pot with a lid and cook the potatoes for 15-20 minutes, or until tender when pierced with a fork.
Once the potatoes are cooked, use a potato masher to lightly mash some of the potatoes in the pot, creating a thicker texture while leaving a few chunks for a hearty soup.
Stir in the milk, then gradually add the shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is creamy and smooth.
Taste and adjust seasoning with additional salt and black pepper, if necessary.
Ladle the soup into bowls and garnish with sliced green onions and crumbled bacon, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 519 mg | 40% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1123 mg | 24% | |
*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.
