Double Cheese Souper Bowl
Dive into comfort food paradise with the Double Cheese Souper Bowl, a creamy, flavor-packed soup that brings cozy satisfaction to your table! This hearty recipe is a masterpiece of indulgent flavors, featuring tender vegetables, velvety potatoes, and a luscious blend of sharp cheddar and Monterey Jack cheeses. Gently simmered with aromatic garlic, onion, and a hint of optional paprika, this soup achieves the perfect balance of richness and warmth. Ideal for chilly nights or casual gatherings, it’s ready in just 50 minutes and serves six, making it a crowd-pleasing option for busy weeknights or game-day get-togethers. Topped with vibrant green onions for a burst of freshness, this ultimate cheesy soup will have everyone coming back for seconds. Perfect for fans of cheesy soups, potato soup, and hearty comfort food, the Double Cheese Souper Bowl is the recipe you’ve been waiting for!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 large potatoes, peeled and diced
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
- 0.25 cup green onions, sliced (for garnish)
Instructions
In a large pot over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle in the flour and stir continuously for 2 minutes, ensuring the flour is fully absorbed by the butter and vegetables.
Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle boil.
Add the diced potatoes to the pot. Cover and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the milk. Allow the soup to heat through, but do not let it boil.
Add the shredded cheddar and Monterey Jack cheeses a handful at a time, stirring until fully melted and integrated into the soup. Repeat until all the cheese is incorporated.
Season with salt, black pepper, and paprika (if using). Taste and adjust seasoning as needed.
Remove the pot from heat and let the soup sit for 2 minutes before serving to thicken slightly.
Ladle the soup into bowls, garnish with sliced green onions, and serve immediately.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 8352 mg | 363% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 43.5 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3301 mg | 254% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4756 mg | 101% | |
*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.
