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 medium onion, finely chopped
3 cloves garlic, 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 all-purpose flour
½ teaspoon smoked paprika
½ teaspoon black pepper
1 teaspoon salt, more to taste
4 slices bacon, cooked and crumbled (optional)
2 green onions, thinly sliced, for garnish
Instructions
Melt butter in a Dutch oven over medium heat. Add onion and cook until softened. Stir in garlic and cook briefly.
Whisk in flour to form a roux. Cook 1 minute.
Add potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15–20 minutes.
Blend half the soup with an immersion blender for creaminess.
Stir in milk, cream, and cheddar cheese over low heat until smooth.
Season with smoked paprika, salt, and pepper.
Serve hot, garnished with bacon and green onions.
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.
Substitute vegetable broth for a vegetarian option (omit bacon).
- 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