Description
A creamy, comforting bowl of cheesy potato soup made with tender potatoes, sharp cheddar, and a touch of cream. Perfect for cold nights or cozy family dinners.
Ingredients
- 6 medium Russet potatoes, peeled and diced
- 1 average onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth)
- 1 ½ cups whole milk
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons butter
- 3 tablespoons plain flour
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt, more to taste
- 2 green onions, thinly sliced, for garnish
Instructions
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Melt butter in a Dutch oven over medium heat. Add onion and cook until softened. Stir in garlic and cook briefly.
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Whisk in flour to form a roux. Cook 1 minute.
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Add potatoes and broth. Bring to a boil, then reduce the heat and simmer until potatoes are tender, 15–20 minutes.
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Blend half the soup with an immersion blender for creaminess. For a chunkier soup, blend less and leave more potato pieces; for a smoother, velvety texture, blend more of the soup until it reaches your desired consistency.
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Stir in milk, cream, and cheddar cheese over low heat until smooth.
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Season with smoked paprika, salt, and pepper.
Notes
- For extra creaminess, blend more of the soup base.
- Shredding fresh cheese gives the best melt and flavor.
- Keep the heat low after adding dairy to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: ~360
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 55 mg