Description

When the weather cools down and comfort food is calling, nothing satisfies quite like a warm, creamy bowl of potato cheddar soup. Rich, flavorful, and hearty enough to serve as a main meal, this recipe is a timeless favorite that combines tender potatoes, savory aromatics, and sharp cheddar cheese. Whether you’re cooking for family dinner, preparing an easy weeknight meal, or simply craving something cozy, this soup is the perfect answer.

Ingredients

Scale

4 large russet or Yukon gold potatoes, peeled and diced
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups low-sodium chicken or vegetable broth
2 cups milk (whole or 2% preferred)
1 cup heavy cream (optional for extra richness)
2 ½ cups sharp cheddar cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon paprika
½ teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley or chives, chopped (for garnish)

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Instructions

Prepare the vegetables by peeling and dicing the potatoes into small cubes. Dice the carrots, celery, and onion, then mince the garlic. Set everything aside.
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until softened, about 6–8 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant.
Sprinkle the flour over the vegetables, stirring well to coat. Cook for 1–2 minutes to form a roux, which will thicken the soup.
Slowly pour in the broth while stirring constantly to prevent lumps. Add the diced potatoes, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender.
Use an immersion blender to carefully blend the soup until smooth. For a chunkier version, blend only half and leave some potato pieces whole.
Stir in the milk and heavy cream. Gradually add shredded cheddar cheese in small amounts, stirring until melted and fully incorporated. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with parsley or chives. For extra indulgence, top with additional shredded cheese. Serve hot with crusty bread or rolls.

Notes

Yukon gold potatoes give a naturally buttery texture, while russets create a fluffier soup.
Grating your own cheese ensures a smoother melt compared to pre-shredded varieties.
If making ahead, store in the refrigerator for up to 4 days or freeze for up to 3 months. Add a splash of milk when reheating for best texture.
For added nutrition, stir in steamed broccoli, cauliflower, or spinach.
To make vegetarian, simply use vegetable broth instead of chicken broth.

Prep Time: 15 minutes
Cook Time: 35 minutes