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Cheesy Potato Soup

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This creamy Cheesy Potato Soup is the ultimate comfort food, packed with tender potatoes, savory cheese, and a rich, velvety broth. It’s a filling and satisfying soup that’s perfect for chilly days, family dinners, or as a cozy meal on its own. With a perfect balance of flavor and creaminess, this soup is sure to become a favorite in your recipe rotation.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups milk (whole or 2% recommended)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream (optional, for added creaminess)
  • 1/4 cup unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika (optional)
  • Salt and pepper to taste
  • Fresh chives or green onions, chopped (for garnish)
  • Extra shredded cheese (for topping)

Instructions

  • Cook the Potatoes and Aromatics:
    • In a large pot, melt the butter over medium heat.
    • Add the diced onion and cook for 4-5 minutes, until softened.
    • Add the minced garlic and cook for another 1 minute until fragrant.
  • Make the Soup Base:
    • Add the diced potatoes to the pot along with the chicken or vegetable broth, dried thyme, paprika (if using), salt, and pepper.
    • Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
  • Create the Creamy Base:
    • In a separate small saucepan, melt the butter over medium heat.
    • Stir in the flour and cook for 1-2 minutes to form a roux.
    • Gradually whisk in the milk, and continue cooking for 3-4 minutes until the mixture thickens.
  • Combine and Add Cheese:
    • Add the creamy milk mixture to the pot with the potatoes and broth. Stir to combine.
    • Stir in the shredded cheddar cheese and sour cream (if using). Cook for an additional 5 minutes, stirring occasionally, until the cheese has melted and the soup is smooth and creamy.
  • Serve:
    • Ladle the soup into bowls and top with extra shredded cheese and fresh chives or green onions. Serve immediately with crusty bread or crackers.

Notes

  • For a Thicker Soup: To make the soup even thicker, you can mash some of the potatoes directly in the pot with a potato masher or immersion blender.
  • Add-ins: Feel free to add cooked bacon bits, shredded chicken, or sautéed mushrooms for additional flavor and texture.
  • Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a little extra milk or broth to loosen the soup if needed.
  • Freezer-Friendly: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.

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