Farmhouse Potato Cheese Soup
Cozy up with a bowl of Farmhouse Potato Cheese Soup, a hearty and comforting classic that brings the rustic charm of the countryside straight to your table. This creamy soup is packed with tender chunks of Russet potatoes, sautéed vegetables, and sharp cheddar cheese for rich, velvety flavor. Enhanced with a touch of heavy cream and gently seasoned with smoked paprika, this recipe strikes the perfect balance of indulgence and warmth. Whether you top it with crispy bacon, fresh parsley, or chopped green onions, every spoonful is a delightful medley of textures and flavors. Ready in just an hour, this one-pot wonder makes an ideal weeknight dinner or a cozy addition to any family gathering. Keywords: potato cheese soup, creamy soup recipe, easy farmhouse soup, hearty potato soup, one-pot dinner recipes.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion
- 1 medium Carrot
- 1 medium Celery stalk
- 2 cloves Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 2 cups Milk
- 1 cup Heavy cream
- 2 cups (shredded) Sharp cheddar cheese
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 teaspoon Smoked paprika
- 4 strips (optional, cooked and crumbled) Bacon
- 2 stalks (optional, chopped for garnish) Green onions
Instructions
Peel the potatoes and cut them into small, bite-sized cubes. Dice the onion, carrot, and celery. Mince the garlic.
In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and celery. Sauté for 5 minutes, or until the vegetables are softened.
Add the minced garlic and cook for another 1 minute, being careful not to burn it.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the cubed potatoes and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the milk and heavy cream, and reduce the heat to low. Allow the soup to gently warm, but do not boil.
Add the shredded cheddar cheese, a handful at a time, stirring well after each addition until melted and fully incorporated.
Season the soup with salt, black pepper, and smoked paprika. Adjust seasoning to taste.
If desired, use an immersion blender to blend part of the soup for a creamier consistency, leaving some chunks of potato for texture.
Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions, and fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
6256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.0 g | 288% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 8651 mg | 376% | |
| Total Carbohydrate | 871.4 g | 317% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 75.6 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2921 mg | 225% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 21993 mg | 468% | |
*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.
