A Potato Cheese Soup

Indulge in the ultimate comfort food with this creamy Potato Cheese Soup, a hearty blend of tender russet potatoes, sharp cheddar cheese, and fragrant garlic all simmered to perfection. This crowd-pleasing recipe features a rich, velvety texture created by using a flour-based roux and the perfect balance of chicken or vegetable broth and whole milk. The melted cheddar brings a decadent depth of flavor, while optional garnishes like crispy bacon and fresh green onions add a delightful crunch and pop of color. With just 15 minutes of prep time and simple, pantry-friendly ingredients, this soup is perfect for cozy weeknight dinners or an easy lunch that feels indulgent yet satisfying. Ideal for warming up on chilly days, this Potato Cheese Soup is guaranteed to become a family favorite that combines comfort and flavor in every spoonful.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 3 tablespoons Unsalted butter
• 1 medium, diced Yellow onion
• 2 minced Garlic cloves
• 3 tablespoons All-purpose flour
• 4 cups Chicken or vegetable broth
• 1 cup Whole milk
• 2 cups, shredded Sharp cheddar cheese
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 2 tablespoons, sliced (optional, for garnish) Green onions
• 0.25 cup, crumbled (optional, for garnish) Cooked bacon

Directions

Step 1

Peel and dice the potatoes into small, evenly-sized cubes. Set aside.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes, or until translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Sprinkle the flour over the onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.

Step 5

Gradually pour in the chicken or vegetable broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.

Step 6

Add the diced potatoes, salt, and black pepper. Cover the pot with a lid and cook the potatoes for 15-20 minutes, or until tender when pierced with a fork.

Step 7

Once the potatoes are cooked, use a potato masher to lightly mash some of the potatoes in the pot, creating a thicker texture while leaving a few chunks for a hearty soup.

Step 8

Stir in the milk, then gradually add the shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is creamy and smooth.

Step 9

Taste and adjust seasoning with additional salt and black pepper, if necessary.

Step 10

Ladle the soup into bowls and garnish with sliced green onions and crumbled bacon, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	2318.4 grams (2318.4g)

Amount per serving	% Daily Value*
Calories	2277

Total Fat 129.50g	166%
Saturated Fat 78.10g	391%
Polyunsaturated Fat 2.20g
Cholesterol 395mg	132%
Sodium 7978mg	347%
Total Carbohydrate 189.40g	69%
Dietary Fiber 14.40g	51%
Total Sugars 26.40g
Protein 103.10g	206%

Vitamin D 112IU	562%
Calcium 2109mg	162%
Iron 9mg	52%
Potassium 4766mg	101%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 17.7%

Carbs: 32.4%