Print

Divine Potato Cheese Soup in 45 Minutes

cheese soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich and comforting Creamy Potato Cheese Soup. This recipe delivers that cozy, hearty flavor you crave, perfect for a chilly evening. You will love the sharp cheddar combined with tender potatoes in a smooth, velvety base.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 3 cups cooked, peeled, and cubed potatoes (Yukon Gold recommended)
  • 2 cups whole milk or half-and-half
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces Monterey Jack cheese, freshly shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional garnish: chopped chives or crumbled bacon

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the broth until smooth. Bring the mixture to a simmer, stirring often, until it thickens slightly.
  6. Stir in the cubed potatoes and milk. Heat through, but do not boil.
  7. Reduce the heat to low. Slowly add the shredded cheddar and Monterey Jack cheese, a handful at a time, stirring until each addition is fully melted and the soup is smooth.
  8. Season with salt and pepper. Taste and adjust seasoning as needed.
  9. Serve hot, garnished with chives or bacon, if desired.

Notes

  • Always shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For an extra smooth texture, use an immersion blender to partially blend the soup before adding the cheese.
  • If you want a broccoli cheese soup, substitute 2 cups of cooked, small broccoli florets for 2 cups of the potatoes.
  • Keep the heat low when adding the cheese to prevent the soup from becoming grainy.

Nutrition