Cheese Potato Soup
Indulge in the ultimate comfort food with this rich and creamy Cheese Potato Soup, a perfect blend of hearty flavors and velvety textures. Packed with tender Russet potatoes, sharp cheddar cheese, and a hint of smoked paprika, this satisfying soup is elevated with a touch of heavy cream for that luxurious finish. A base of sautéed onions and garlic creates a flavorful foundation, while mashed potatoes add thickness and texture. Garnished with fresh chives and optional crispy bacon, this dish is the perfect cozy meal for chilly evenings. Ready in just 50 minutes, this easy cheese potato soup recipe is ideal for weeknight dinners or a crowd-pleasing starter. Serve it warm with crusty bread for a truly comforting experience! Keywords: cheese potato soup, creamy potato soup, comfort food, cheesy soup recipe, easy potato soup.
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Recipe Information
Ingredients
- 5 medium (peeled and diced) Russet potatoes
- 1 large (finely chopped) Yellow onion
- 3 minced Garlic cloves
- 4 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 6 cups Chicken broth
- 2 cups Milk
- 1 cup Heavy cream
- 2 cups (shredded) Sharp cheddar cheese
- 1.5 teaspoons (or to taste) Salt
- 0.5 teaspoons (or to taste) Ground black pepper
- 0.5 teaspoons Smoked paprika
- 2 tablespoons (for garnish) Chopped fresh chives
- 4 slices (optional garnish) Crumbled bacon
Instructions
Peel and dice the potatoes into bite-sized cubes. Finely chop the onion and mince the garlic.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened.
Add the minced garlic and cook for 1 additional minute, until fragrant.
Sprinkle the flour over the onion mixture and stir well to coat. Cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a gentle boil.
Add the diced potatoes to the pot and lower the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Use a potato masher or immersion blender to mash some of the potatoes directly in the pot, leaving some chunks for texture.
Reduce the heat to low and stir in the milk and heavy cream. Allow the soup to slowly heat through, but do not let it boil.
Add the shredded cheddar cheese in small handfuls, stirring constantly until the cheese is completely melted and the soup is creamy.
Season the soup with salt, black pepper, and smoked paprika. Taste and adjust the seasonings as desired.
Ladle the soup into bowls and garnish with chopped chives, crumbled bacon (if using), and an extra sprinkle of shredded cheese, if desired.
Serve warm with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
4384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.9 g | 337% | |
| Saturated Fat | 148.7 g | 744% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 10887 mg | 473% | |
| Total Carbohydrate | 337.3 g | 123% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 43.8 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2555 mg | 197% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 7923 mg | 169% | |
*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.
