Cream of Potato Cheese Soup
Creamy, indulgent, and irresistibly comforting, this Cream of Potato Cheese Soup is the ultimate bowl of warmth on a chilly day. Made with tender Russet potatoes, sharp cheddar cheese, and a rich blend of whole milk and heavy cream, every spoonful is velvety-smooth and bursting with flavor. A hint of paprika adds depth, while toppings like sliced green onions and crispy bacon offer a delightful crunch. This recipe features an easy-to-make roux for the perfect creamy base, and an immersion blender ensures a silky texture. Ready in under an hour, this hearty soup is perfect for cozy dinners, lunch meal prepping, or as a starter for any occasion. Whether served with crusty bread or enjoyed on its own, this potato cheese soup is a crowd-pleaser you’ll want to make again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large (peeled and diced) Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium (finely chopped) Yellow onion
- 3 cloves (minced) Garlic
- 4 tablespoons All-purpose flour
- 5 cups Chicken or vegetable broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups (shredded) Sharp cheddar cheese
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika
- 0.25 cup (sliced, for garnish) Green onions or chives
- 0.25 cup (crumbled, optional for garnish) Cooked bacon
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir well to form a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot. Cover and let cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the milk, heavy cream, salt, black pepper, and paprika. Return the pot to medium heat and bring the soup to a gentle simmer.
Add the shredded cheddar cheese, one handful at a time, stirring constantly to ensure it melts smoothly into the soup.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with sliced green onions (or chives) and crumbled bacon, if desired. Serve hot.
Nutrition Facts
Calories |
3963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.5 g | 296% | |
| Saturated Fat | 137.8 g | 689% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 9086 mg | 395% | |
| Total Carbohydrate | 338.8 g | 123% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 45.6 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2537 mg | 195% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 8189 mg | 174% | |
*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.
