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Easy Potato Cheese Soup Recipe

Overhead view of a bowl of creamy orange cheese soup, swirled with cream and topped generously with fresh green chives.
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Make this easy potato cheese soup for a guaranteed crowd-pleaser. It combines starchy potatoes and sharp cheddar for creamy, heartwarming flavor. This recipe is quick to prepare, making it perfect for busy weeknights or a cozy weekend meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups whole milk or half-and-half
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup sour cream, for topping (optional)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour until smooth. Cook this mixture, stirring constantly, for 1 minute to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Add the diced potatoes, salt, pepper, and nutmeg.
  5. Bring the soup 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. Remove the pot from the heat. Stir in the milk or half-and-half.
  7. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth and creamy. Do not allow the soup to boil after adding the cheese, or it may separate.
  8. Taste and adjust salt and pepper as needed.
  9. Serve the soup hot, topped with a dollop of sour cream and fresh chives.

Notes

  • Shred your own cheese from a block for the best melting results; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • For a thicker soup, mash about one cup of the cooked potatoes against the side of the pot before adding the milk and cheese.
  • This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-potato-cheese-soup-recipe/

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