Creamy Potato And Cheese Soup Delight

There’s nothing quite like the comfort of a steaming bowl of potato and cheese soup on a chilly day.This heartwarming recipe brings together tender, perfectly cooked potatoes and rich, melted cheese to create a velvety smooth soup that’s bound to become a family favorite.

Whether you’re in need of an easy weeknight dinner or a starter that will wow your guests, this potato and cheese soup delivers restaurant-quality flavor right from your kitchen. So grab your spoon and get ready to dive into a bowl of pure comfort! 🥔🧀💕

Why You'll choose This Potato and Cheese soup Recipe

Potato and cheese soup has been a beloved comfort food for generations, and for good reason. This simple yet satisfying dish originated in European cuisine, where hearty soups were essential for cold winter months. The combination of starchy potatoes and rich cheese creates a naturally thick and creamy base, while simple aromatics add depth and complexity to every spoonful.

This potato and cheese recipe pairs beautifully with a crusty bread or fresh green salad for a complete meal..

Ingredients

For the Base:

• 4 large Yukon Gold potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 8 ounces sharp cheddar cheese, freshly grated
• Salt and freshly ground black pepper to taste

For Garnish:

• Extra shredded cheddar cheese
• Crispy bacon bits (optional)
• Chopped fresh chives
• Sour cream

Instructions

Preparing the Vegetables :

1. Wash and peel the potatoes, then cut them into uniform 1-inch cubes for even cooking
2. Dice the onion, celery, and carrots into small, even pieces
3. Mince the garlic cloves finely

Creating the Base :

1. In a large Dutch oven or soup pot, melt the butter over medium heat
2. Add the onion, celery, and carrots, cooking until softened (about 5-7 minutes)
3. Add the minced garlic and cook for another minute until fragrant
4. Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux

Building the Soup :

1. Gradually add the chicken broth while stirring continuously to prevent lumps
2. Add the diced potatoes to the pot
3. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender
4. Add the milk and continue cooking for 5 minutes

Adding the Cheese :

1. Reduce heat to low
2. Gradually add the shredded cheddar cheese, stirring until completely melted
3. Season with salt and pepper to taste
4. If desired, use an immersion blender to partially blend the soup for a creamier texture

1. Step 1 : Preparing the Vegetables
   Dice potatoes, onions, celery, and carrots, and mince garlic for the soup base.

2. Step 2 : Creating the Base
   Sauté vegetables in butter, add garlic, and stir in flour to create a roux.

3. Step 3 : Building the Soup
   Add chicken broth and diced potatoes, then simmer until tender.

4. Step 4 : Adding the Cheese
   Stir in shredded cheddar cheese over low heat until melted and creamy.

5. Step 5 : Final Touches
   Blend the soup partially for a creamier texture and garnish before serving.

Equipment

• Large Dutch oven or soup pot
• Sharp knife for chopping vegetables
• Box grater for cheese
• Measuring cups and spoons
• Immersion blender (optional)
• Wooden spoon or silicone spatula

Storage

This potato and cheese soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over low heat, stirring occasionally. Add a splash of milk if needed to reach desired consistency. While you can freeze this soup, be aware that dairy-based soups may separate slightly when thawed – simply reheat slowly while stirring to recombine.

FAQ

Warm Up with This Creamy Potato Cheese Soup!

This creamy Potato Cheese Soup is everything you want in comfort food—rich, velvety, and packed with cheesy goodness. 🥣 Perfect for those chilly evenings or whenever you’re craving a quick, hearty meal, it’s a must-try for all the soup lovers out there.

Give this recipe a go, and be sure to let us know how it turned out in the comments—we love hearing from you! 💬 And don’t forget to share it with friends and family who enjoy cozy, homemade meals. 🧀💖

Looking for more delicious ideas? Check out our Creamy Chicken and Rice recipe for an easy meal prep favorite! Need something cozy? Our White Bean and Spinach Soup Recipe is warm, nourishing, and packed with flavor. Or, if you're in the mood for something elegant, try our Seared Scallops with Butter Lemon Sauce; perfectly golden scallops with a rich, zesty finish!

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Creamy Potato Cheese Soup:

Potato and Cheese Soup Recipe

This hearty potato and cheese soup combines tender Yukon Gold potatoes with melted sharp cheddar in a velvety broth. Topped with crispy bacon and fresh chives, it's pure comfort in every spoonful. Ready in just 45 minutes!

Print Pin Rate

Course: dinner

Cuisine: American, French

Keyword: Best potato cheese soup recipe, Easy potato cheese soup, Potato and cheese recipe, Vegetarian potato cheese soup

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 385kcal

Cost: $18

Equipment

• Large Dutch oven or soup pot
• Sharp knife for chopping vegetables
• Box grater for cheese
• Measuring cups and spoons
• Immersion blender (optional)
• Wooden spoon or silicone spatula

Ingredients

For the Base:

• 4 large Yukon Gold potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 8 ounces sharp cheddar cheese, freshly grated
• Salt and freshly ground black pepper to taste

For Garnish:

• Extra shredded cheddar cheese
• Crispy bacon bits (optional)
• Chopped fresh chives
• Sour cream

Instructions

Preparing the Vegetables :

• Wash and peel the potatoes, then cut them into uniform 1-inch cubes for even cooking
• Dice the onion, celery, and carrots into small, even pieces
• Mince the garlic cloves finely

Creating the Base :

• In a large Dutch oven or soup pot, melt the butter over medium heat
• Add the onion, celery, and carrots, cooking until softened (about 5-7 minutes)
• Add the minced garlic and cook for another minute until fragrant
• Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux

Building the Soup :

• Gradually add the chicken broth while stirring continuously to prevent lumps
• Add the diced potatoes to the pot
• Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender
• Add the milk and continue cooking for 5 minutes

Adding the Cheese :

• Reduce heat to low
• Gradually add the shredded cheddar cheese, stirring until completely melted
• Season with salt and pepper to taste
• If desired, use an immersion blender to partially blend the soup for a creamier texture

Notes

The key to perfect potato and cheese soup is patience with the process, especially when adding cheese and controlling temperature. Never rush the melting process or boil the soup after adding cheese.

Nutrition

Serving: 2160g | Calories: 385kcal | Carbohydrates: 35g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 680mg | Potassium: 926mg | Fiber: 5g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 28mg | Calcium: 388mg | Iron: 6mg