Rich and Creamy Cheddar Potato Cheese Soup
Make this hearty Cheddar Potato Cheese Soup for a comforting main dish. It is simple to prepare and delivers rich, cheesy flavor perfect for cold nights.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 pounds Russet potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- Optional garnish: Sour cream and fresh chives
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
- Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and nutmeg.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
- Use an immersion blender to partially blend the soup until you reach your desired consistency. Leave some potato chunks for texture.
- Reduce the heat to the lowest setting. Stir in the whole milk and heavy cream. Heat through, but do not let the soup boil after adding the dairy.
- Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is velvety smooth.
- Taste and adjust seasoning if needed. Serve immediately with a dollop of sour cream and fresh chives, if desired.
Notes
- Shred your own cheese from a block for the best melting results; pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- For a thicker soup, reserve 1/2 cup of the cooked potatoes before blending and mash them separately before stirring them back in.
- This soup reheats well; add a splash of milk or broth when reheating to restore the creamy texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 7
- Sodium: 650
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 17
- Cholesterol: 65