Cheddar Potato Soup
Warm, comforting, and irresistibly creamy, this Cheddar Potato Soup is the ultimate cozy meal for chilly days. Packed with hearty russet potatoes, sharp cheddar cheese, and a touch of indulgent heavy cream, this velvety soup is perfectly seasoned with garlic, onion, and a hint of paprika for a flavorful depth. Whether puréed to silky smooth perfection or left with a few potato chunks for texture, every spoonful is rich and satisfying. Garnish with crispy bacon bits and fresh green onions for a finishing touch, and serve with crusty bread to soak up all the cheesy goodness. With just 20 minutes of prep time and simple, pantry-friendly ingredients, this easy potato soup recipe will quickly become a family favorite. Perfect for a weeknight dinner or a cozy weekend lunch, it’s comfort food at its finest!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 4 medium, peeled and diced russet potatoes
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups, shredded sharp cheddar cheese
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 stalks, sliced for garnish (optional) green onions
- 0.5 cup for garnish (optional) bacon bits
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the onion mixture, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps remain.
Add the diced potatoes, then bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using a handheld immersion blender, blend the soup until smooth, or leave a few chunks of potato for texture. Alternatively, transfer half the soup to a blender, purée, and return it to the pot.
Stir in the milk and heavy cream, then return the soup to gentle heat. Gradually add the shredded cheddar cheese, stirring until melted and incorporated.
Season the soup with salt, black pepper, and paprika. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with sliced green onions and bacon bits, if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
3442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 128.8 g | 644% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 7396 mg | 322% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 38.7 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2512 mg | 193% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5792 mg | 123% | |
*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.
