Potato Cheese Soup
Indulge in the ultimate comfort food with this rich and creamy Potato Cheese Soup, a hearty bowl of goodness perfect for cozy evenings or satisfying lunches. Made with tender russet potatoes, sharp cheddar cheese, and a velvety base of butter, milk, and chicken broth, this soup strikes the ideal balance between creamy and flavorful. A touch of garlic and onion enhances its savory profile, while a homemade roux ensures a lusciously thick texture. Top each bowl with fresh scallions and crispy bacon for added flair and crunch, making every bite irresistible. Ready in just 45 minutes, this easy-to-make soup is a crowd-pleaser perfect for chilly days or weeknight comfort. Whether served with crusty bread or on its own, this potato cheese soup will warm hearts and appetites alike!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1.5 cups whole milk
- 2 cups (shredded) sharp cheddar cheese
- 0.5 teaspoons (adjust to taste) salt
- 0.5 teaspoons (freshly ground) black pepper
- 2 tablespoons (chopped, for garnish) scallions
- 4 slices (cooked and crumbled, optional) bacon
Instructions
Peel and dice the russet potatoes into small cubes. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to create a roux. This will help thicken the soup.
Gradually pour in the chicken broth, whisking to combine and ensure there are no lumps. Bring to a simmer.
Add the diced potatoes to the pot and cook for 10-15 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 gently heat through, but do not let it boil.
Slowly add the shredded cheddar cheese by the handful, stirring after each addition until the cheese is completely melted and the soup is creamy.
Season the soup with salt and black pepper to taste.
Using a potato masher, partially mash some of the potatoes in the pot to give the soup a chunkier texture, or leave it as-is for a chunkier consistency.
Ladle the soup into bowls and top with chopped scallions. Add cooked crumbled bacon if desired for extra flavor.
Serve immediately and enjoy your creamy, comforting potato cheese soup!
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 375 mg | 29% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 872 mg | 19% | |
*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.
