Creamy Potato Cheese Soup Recipe
Potato Cheese Soup Recipe
Table of Contents
Potato Cheese Soup Recipe
This creamy potato cheese soup recipe is the ultimate comfort food! Made with tender potatoes, melted cheese, and flavorful seasonings, this hearty soup is a family favorite that warms you from the inside out. Perfect for chilly days or when you crave something rich and satisfying. Easy to make and ready in under an hour, this recipe is ideal for busy weeknights or cozy weekend meals.
Description
If you’re looking for a warm, comforting dish that’s both delicious and easy to make, look no further than this creamy potato cheese soup recipe. With simple ingredients that you likely already have in your pantry, this soup delivers a velvety texture and rich flavor that’s perfect for fall or winter.
The base of this soup is made with hearty russet potatoes, which give it a creamy texture, while sharp cheddar cheese adds richness and a tangy flavor. Garlic, onions, and a hint of smoked paprika enhance the overall taste, making it both savory and slightly smoky. It’s the ideal dish for anyone looking for a satisfying bowl of comfort without a lot of fuss.
Not only is this potato cheese soup recipe perfect for cozy dinners, but it’s also a fantastic option to serve as an appetizer for holiday meals or special occasions. Pair it with a crusty loaf of bread or a fresh salad for a complete meal that’s sure to impress.
Whether you’re a soup lover or just in need of a quick and easy dinner idea, this potato cheese soup recipe is sure to become a staple in your kitchen.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 3 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Cooked bacon bits (optional, for garnish)
Instructions
- Prepare the Potatoes
Peel and dice the potatoes into small cubes, then set aside. - Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and garlic, and sauté for 3-4 minutes until soft and translucent. - Cook the Potatoes
Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. - Make the Roux
In a small bowl, combine the flour and smoked paprika. Sprinkle this mixture into the soup and stir well to combine. This will help thicken the soup. Continue to simmer for another 5 minutes. - Blend the Soup (Optional)
For a smoother soup, use an immersion blender to blend the soup to your desired consistency. You can leave some chunks of potato for texture or blend it completely smooth. - Add the Cheese and Cream
Gradually stir in the shredded cheddar cheese, one handful at a time, until fully melted and incorporated. Then, pour in the heavy cream and stir to combine. - Season and Serve
Taste the soup and season with salt and pepper as needed. If you want a smokier flavor, add a bit more smoked paprika. Serve hot, topped with sliced green onions and optional bacon bits.
Notes
- Blending Tip: For a chunky soup, leave some potato pieces intact. If you prefer a completely smooth soup, blend until fully puréed.
- Cheese Options: Sharp cheddar cheese works best for a strong, tangy flavor, but you can use other cheeses like Monterey Jack or gouda for a milder taste.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk to thin it if needed.
- Make it Vegetarian: Swap chicken broth for vegetable broth and skip the bacon garnish to make this recipe vegetarian friendly.
Potato Cheese Soup Recipe
Ingredients
- 6 medium russet potatoes peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 2 cups sharp cheddar cheese shredded
- 1 cup heavy cream
- 3 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 green onions sliced (for garnish)
- Cooked bacon bits optional, for garnish
Instructions
- Peel and dice the potatoes into small cubes, then set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and garlic, and sauté for 3-4 minutes until soft and translucent.
- Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- In a small bowl, combine the flour and smoked paprika. Sprinkle this mixture into the soup and stir well to combine. This will help thicken the soup. Continue to simmer for another 5 minutes.
- For a smoother soup, use an immersion blender to blend the soup to your desired consistency. You can leave some chunks of potato for texture or blend it completely smooth.
- Gradually stir in the shredded cheddar cheese, one handful at a time, until fully melted and incorporated. Then, pour in the heavy cream and stir to combine.
- Taste the soup and season with salt and pepper as needed. If you want a smokier flavor, add a bit more smoked paprika. Serve hot, topped with sliced green onions and optional bacon bits.
Notes
- Blending Tip: For a chunky soup, leave some potato pieces intact. If you prefer a completely smooth soup, blend until fully puréed.
- Cheese Options: Sharp cheddar cheese works best for a strong, tangy flavor, but you can use other cheeses like Monterey Jack or gouda for a milder taste.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk to thin it if needed.
- Make it Vegetarian: Swap chicken broth for vegetable broth and skip the bacon garnish to make this recipe vegetarian friendly.
