Here’s a cozy, rich, and velvety Creamy Potato Cheese Soup recipe 🥔🧀 — perfect for chilly days or comforting dinners!
🥣 Creamy Potato Cheese Soup
Ingredients (Serves 4–6)
- 4 medium russet or Yukon gold potatoes, peeled & diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream (or half & half)
- 2 cups shredded sharp cheddar cheese
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp paprika (optional)
- ¼ tsp dried thyme or parsley (optional)
- 4 slices cooked bacon, crumbled (optional topping)
- Chopped green onions or chives for garnish
🧈 Instructions
1. Cook the potatoes
- In a large pot, add diced potatoes and enough broth to cover them (about 3 cups).
- Bring to a boil, reduce heat, and simmer until tender (about 10–12 minutes).
- Do not drain — you’ll use the broth in the soup.
2. Make the creamy base
- In a separate saucepan, melt butter over medium heat.
- Add chopped onion and cook until soft and translucent (about 5 minutes).
- Stir in garlic and cook another 30 seconds.
- Whisk in flour to make a roux; cook for 1–2 minutes until lightly golden.
3. Combine and thicken
- Slowly whisk in milk and cream. Cook over medium heat until thickened and smooth.
- Pour the creamy mixture into the pot with potatoes and broth. Stir to combine.
4. Add cheese and seasonings
- Stir in shredded cheddar cheese until melted and smooth.
- Season with salt, pepper, and paprika or thyme to taste.
- For a smoother texture, mash some potatoes with a masher or blend part of the soup.
5. Serve
- Ladle into bowls and top with bacon, shredded cheese, and chopped chives.
🥔 Tips & Variations
- Lighter version: Use milk instead of cream and reduce cheese to 1 cup.
- Extra flavor: Add ½ cup shredded carrots or celery for color and depth.
- Make it loaded: Top with sour cream, green onions, and crispy bacon for a “loaded baked potato soup” feel.
- Slow cooker option: Combine all except cheese and cream; cook 6–8 hrs on low, stir in cheese and cream at the end.
Would you like me to give you a Crock Pot version of this soup next?
