Hot Potato Cheese Soup
Cozy up with a bowl of Hot Potato Cheese Soup, an irresistible blend of creamy comfort and hearty goodness. This rich, velvety soup starts with a base of perfectly cooked potatoes, sautéed onions, carrots, celery, and garlic, creating a flavorful foundation. Thickened with a touch of flour and infused with milk, cream, and sharp cheddar cheese, it delivers a luscious, cheesy depth in every bite. Garnished with fresh green onions and optional crispy bacon crumbles, this indulgent dish is perfect for chilly evenings or as a crowd-pleasing appetizer. Ready in just 45 minutes, this easy-to-make soup is the ultimate comfort food, combining wholesome ingredients with a decadent twist.
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Potatoes
- 3 tablespoons Unsalted butter
- 1 medium, diced Onion
- 1 medium, shredded Carrot
- 2 stalks, diced Celery
- 2 minced Garlic cloves
- 1/4 cup All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Whole milk
- 1/2 cup Heavy cream
- 2 cups, shredded Cheddar cheese
- 1 teaspoon, adjust to taste Salt
- 1/2 teaspoon Black pepper
- 2 stalks, chopped (for garnish) Green onions
- 1/2 cup, crumbled (optional, for topping) Cooked bacon
Instructions
Peel and dice the potatoes into small chunks for even cooking. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion, shredded carrot, and diced celery. Cook for 5-7 minutes until vegetables start to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring constantly to ensure no lumps form.
Add the diced potatoes into the pot. Bring the mixture to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are soft and can be easily pierced with a fork.
Use a potato masher or an immersion blender to partially mash some of the potatoes, leaving chunks for texture. If you prefer a completely smooth soup, blend it fully.
Stir in the milk, heavy cream, shredded cheddar cheese, salt, and pepper. Mix well until the cheese is completely melted and the soup is creamy.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped green onions and crumbled bacon, if desired.
Nutrition Facts
Calories |
5740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 9300 mg | 404% | |
| Total Carbohydrate | 859.8 g | 313% | |
| Dietary Fiber | 85.8 g | 306% | |
| Total Sugars | 66.4 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1930 mg | 148% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 21474 mg | 457% | |
*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.
