Creamy Cheesy Potato Soup
Indulge in the ultimate comfort food with this creamy, cheesy potato soup that’s rich, hearty, and irresistibly satisfying. Packed with tender chunks of Russet potatoes and enhanced by the perfect balance of sharp cheddar cheese, buttery roux, and a splash of heavy cream, this soup delivers a velvety texture with every spoonful. Infused with the savory goodness of sautéed onions, garlic, and a hint of smoked paprika, it offers a depth of flavor that will warm you from the inside out. Whether you garnish it with crisp crumbled bacon, fresh green onions, or a sprinkle of extra cheese, this one-pot wonder is perfect for cozy evenings and is ready in just under an hour. Pair it with some crusty bread or crackers for the ultimate cold-weather meal! Keywords: creamy potato soup, cheesy potato soup, one-pot soup recipe, comfort food, hearty soups.
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Recipe Information
Ingredients
- 5 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 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 Smoked paprika
- 3 stalks, sliced for garnish Green onions
- 4 slices, crumbled (optional) 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 until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the onions and garlic. Stir constantly for 2-3 minutes to create a roux, ensuring the flour is fully incorporated.
Gradually whisk in the chicken or vegetable stock, followed by the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot. Cover and let them simmer for 20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
Using a potato masher or immersion blender, partially mash the potatoes in the pot to achieve your desired texture. Leave some chunks for a heartier soup, or blend completely for a smoother consistency.
Lower the heat to medium-low and stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and smoked paprika. Mix until the cheese is fully melted and combined into the soup.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with sliced green onions, crumbled bacon (if using), and an additional sprinkle of shredded cheese if desired.
Serve hot with crusty bread or a side of crackers.
Nutrition Facts
Calories |
4210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 137.8 g | 689% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 8281 mg | 360% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 48.0 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2555 mg | 197% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 9808 mg | 209% | |
*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.
