Description
Indulge in this Creamy Cheddar Potato Soup, a rich and velvety blend of tender potatoes and sharp cheddar that provides pure comfort in a bowl. Perfect for chilly evenings and easy enough for beginner cooks, this soup is a must-try for its luscious texture and savory flavor.
Ingredients
4 lbs Russet potatoes, peeled and diced
1 medium yellow onion, diced
3 stalks celery, diced
3 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream
2.5 cups sharp cheddar cheese, shredded
1/2 cup sour cream
Salt and black pepper to taste
Sliced green onions and turkey bacon for garnish
Instructions
In a large pot, combine diced potatoes, yellow onion, celery, minced garlic, chicken or vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until vegetables are tender.
While vegetables simmer, melt unsalted butter in a separate medium saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute, stirring constantly, until a smooth paste forms.
Gradually whisk whole milk and heavy cream into the butter and flour mixture. Continue whisking until the sauce thickens into a luscious, smooth consistency.
Using a potato masher or the back of a sturdy spoon, gently mash some of the cooked potatoes directly in the pot, leaving some potato chunks.
Pour the thickened milk and cream sauce into the pot with the potatoes. Stir well and let the soup simmer gently for a few minutes to allow flavors to meld and thicken.
Stir in the shredded sharp cheddar cheese and sour cream until the cheese is completely melted and the soup is smooth. Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with sliced green onions and crumbled turkey bacon.
Notes
Russet potatoes are ideal for their starch content which helps create a wonderfully creamy texture when mashed.
Sharp cheddar provides the most robust flavor. Shredding it yourself from a block will give you the best melting consistency.
Low-sodium chicken or vegetable broth allows you to control the saltiness of the soup.
Whole milk and heavy cream contribute to the soup’s luxurious mouthfeel and rich flavor.
For a lighter soup, you can experiment with using 2% milk, though the soup won’t be quite as rich.
A pinch of cayenne pepper or a dash of hot sauce can add a subtle kick if you enjoy a little heat.
For a vegetarian option, use vegetable broth instead of chicken broth, and ensure your turkey bacon is suitable if you are strictly vegetarian (or omit it).
Ensure your vegetables are diced into roughly equal sizes for even cooking.
If your milk and cream sauce seems too thin, let it simmer a little longer while whisking until it reaches your desired thickness before adding it to the soup.
Don’t over-mash the potatoes; leaving some intact pieces adds delightful texture and substance to the soup.
Stir the cheese in gradually and off the heat if necessary to prevent it from becoming oily or clumpy.
Always taste and adjust salt and pepper at the end. The broth and cheese already contain salt, so it’s best to season last.
- Prep Time: Approximately 15 minutes
- Cook Time: Approximately 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: Estimated 500-600 kcal per serving
- Fat: Estimated 35-45g per serving
- Carbohydrates: Estimated 30-40g per serving
- Protein: Estimated 15-20g per serving