Print

Rich and Velvety Cheddar Potato Cheese Soup

A close-up of a hearty bowl of creamy, yellow cheese soup filled with chunks of potato and bright orange carrots.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy cheddar potato cheese soup for a hearty, comforting dinner. This easy homemade cheese soup delivers velvety texture and bold flavor, perfect for cold weather meals.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 large Russet potatoes, peeled and diced (about 3 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Add the diced potatoes, salt, pepper, and nutmeg.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Use an immersion blender or carefully transfer half of the soup mixture to a regular blender and blend until smooth. Return the blended portion to the pot. This step creates the velvety texture.
  7. Reduce the heat to low. Stir in the whole milk and heavy cream. Heat gently, but do not allow the soup to boil after adding the dairy.
  8. Remove the pot from the heat. Gradually add the shredded cheddar cheese and Monterey Jack cheese, stirring constantly until the cheese is fully melted and the soup is smooth and cheesy.
  9. Taste and adjust seasoning if needed. Serve your hearty cheese soup immediately.

Notes

  • Shred your own cheese from a block for the best melting quality; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • For a richer flavor, substitute half of the chicken broth with a light beer, making this a variation of beer cheese soup.
  • If you prefer a thicker soup, reserve about 1 cup of the cooked potatoes and mash them before stirring them back into the pot with the milk.

Nutrition

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