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!

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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

Cook Time: 30

Total Time: 45

Servings:

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.

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