Cheesy Potato Soup
Warm, comforting, and irresistibly creamy, this Cheesy Potato Soup is the ultimate bowl of cozy indulgence. Loaded with tender Russet potatoes, sharp shredded cheddar cheese, and a velvety milk-based broth, this classic soup strikes the perfect balance between hearty and creamy. Aromatic sautéed onions and garlic form the flavorful base, while a touch of paprika adds a subtle smoky depth. The soup is partially blended for the ideal texture—smooth yet chunky—and can be topped with crispy bacon bits, fresh scallions, or a sprinkle of extra cheese for a personalized finishing touch. Ready in under an hour, this one-pot recipe is perfect for busy weeknights or when you’re craving a soul-soothing meal. Whether you’re serving it as a cozy dinner or a starter for a crowd, this comforting cheesy potato soup is guaranteed to satisfy.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 2 cups Cheddar cheese (sharp, shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 stalks Scallions (optional, for garnish)
- 4 slices Bacon (optional, cooked and crumbled)
Instructions
Peel and dice the potatoes into small, even cubes. Set them aside in cold water to prevent browning.
Melt the butter in a large pot over medium heat. Dice the onion finely and sauté in the butter for about 5-7 minutes, or until it becomes translucent and fragrant.
Mince the garlic cloves and stir them into the pot with the onion. Cook for another minute, taking care not to burn the garlic.
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir constantly for 1-2 minutes to create a roux.
Gradually whisk in the chicken or vegetable broth, breaking up any lumps of flour as you go. Bring the mixture to a gentle simmer.
Drain the diced potatoes and add them to the pot. Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the whole milk. Avoid boiling to prevent curdling.
Using an immersion blender, blend the soup slightly to create a creamy texture while still leaving some potato chunks. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Gradually add the shredded cheddar cheese, stirring constantly until melted and fully incorporated. Season with salt, black pepper, and paprika.
Taste the soup and adjust the seasoning if needed. Let the soup simmer for another 5 minutes to ensure all the flavors meld together.
Serve the soup hot, garnished with optional toppings such as chopped scallions, crumbled bacon, or extra shredded cheese.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 8740 mg | 380% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 39.2 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2419 mg | 186% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5532 mg | 118% | |
*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.
