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Rich and Creamy Potato Cheddar Soup

A close-up of a bowl of rich, yellow cheese soup topped with crispy bacon bits, chives, and dollops of cream.
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Make this rich and creamy potato cheddar soup for a comforting meal. This easy recipe delivers a velvety texture perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup cream cheese, cubed
  • 4 slices bacon, cooked and crumbled (for topping)
  • 2 tablespoons fresh chives, chopped (for topping)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and nutmeg.
  5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  6. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency, leaving some potato chunks for texture.
  7. Stir in the whole milk, shredded cheddar cheese, and cubed cream cheese. Stir continuously over low heat until the cheeses are fully melted and the soup is smooth and creamy. Do not boil the soup after adding the cheese.
  8. Taste and adjust seasoning if needed. Ladle the rich and creamy soup into bowls. Top each serving with crumbled bacon and fresh chives.

Notes

  • Shred your own cheddar cheese from a block for the best melting quality and creamiest texture. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • For a thicker soup, mash a few more cooked potato pieces against the side of the pot before adding the milk and cheese.
  • This soup is excellent made ahead. Cool completely, store in an airtight container, and reheat gently on the stovetop, adding a splash of extra milk if it thickens too much upon standing.

Nutrition

Find it online: https://delishcraze.com/creamy-potato-cheddar-cheese-soup-recipe/