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!
Keyword: Best potato cheese soup recipe, Easy potato cheese soup, Potato and cheese recipe, Vegetarian potato cheese soup
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
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:
4large Yukon Gold potatoes, peeled and diced
1medium onion, finely chopped
2celery stalks, diced
2carrots, diced
3cloves garlic, minced
4cups chicken or vegetable broth
2cupswhole milk
2tablespoons butter
2tablespoonsall-purpose flour
8ounces 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.