Creamy Potato Cheese Soup
Cozy up with a bowl of this indulgent Creamy Potato Cheese Soup, a hearty and satisfying dish that’s guaranteed to become your ultimate comfort food. Made with tender Russet potatoes, buttery sautéed onions, and a luscious blend of milk, cream, and sharp cheddar cheese, this soup delivers a rich, velvety texture in every bite. The recipe’s secret lies in mashing a portion of the potatoes to naturally thicken the broth, while smoky paprika and garlic add layers of depth to the flavor. Perfect for busy weeknights or chilly evenings, this one-pot wonder comes together in just 45 minutes. Customize your bowl with crispy crumbled bacon, fresh green onions, or even more melted cheese for the ultimate finishing touch. Whether served as a starter or a satisfying main dish, this potato cheese soup is your ticket to a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 2 cups, shredded Cheddar cheese
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons, sliced (optional, for garnish) Green onions
- 4 slices, cooked and crumbled (optional, for garnish) 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 diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional 1 minute, stirring frequently.
Pour in the chicken or vegetable broth and bring to a gentle boil.
Add the diced potatoes and reduce the heat to medium-low. Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove about half of the cooked potatoes from the pot and mash them with a fork or potato masher. Return the mashed potatoes to the pot and stir well. This will help thicken the soup.
Stir in the milk, heavy cream, salt, black pepper, and paprika. Cook for 5 minutes on low heat, making sure not to let the soup boil.
Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly until fully melted and incorporated.
Taste and adjust seasonings if necessary.
Ladle the soup into bowls and garnish with sliced green onions, crumbled bacon, or extra shredded cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.2 g | 235% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 8631 mg | 375% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 44.5 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1829 mg | 141% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 8704 mg | 185% | |
*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.
