German Potato Cheese Soup

Creamy, comforting, and bursting with flavor, German Potato Cheese Soup is the ultimate hearty dish perfect for cozy nights. This velvety soup combines tender russet potatoes, sautéed onion, garlic, carrot, and celery for a rich vegetable base, enhanced with a blend of creamy milk, heavy cream, and tangy cream cheese. The star ingredient, sharp cheddar cheese, melts into the broth to create a smooth, indulgent texture, while a pinch of smoked paprika adds a hint of depth and warmth. Perfect for fans of traditional European soups, this easy-to-make recipe comes together in under an hour and pairs beautifully with crusty bread or classic soft pretzels. Whether you're looking to satisfy cold-weather cravings or impress guests with a comforting bowl of homemade goodness, this German Potato Cheese Soup delivers every time!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 1 medium Onion
• 3 cloves Garlic cloves
• 1 large Carrot
• 2 stalks Celery stalk
• 3 tablespoons Unsalted butter
• 4 cups Chicken or vegetable broth
• 2 cups Milk
• 1 cup Heavy cream
• 2 cups, shredded Cheddar cheese
• 4 ounces Cream cheese
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Smoked paprika
• 2 tablespoons, chopped (optional for garnish) Parsley

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion and garlic. Dice the carrot and celery into small pieces.

Step 2

In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.

Step 3

Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Stir to combine. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

Step 4

Using an immersion blender, carefully blend the soup until smooth. (Alternatively, transfer the mixture in batches to a countertop blender and blend, then return to the pot.)

Step 5

Stir in the milk and heavy cream, keeping the heat on low. Gradually add the shredded cheddar cheese and cream cheese, stirring constantly until completely melted and smooth.

Step 6

Season the soup with salt, black pepper, and smoked paprika. Taste and adjust the seasonings as necessary.

Step 7

Simmer the soup on low heat for another 5 minutes to allow the flavors to meld. Do not let the soup boil to avoid curdling the dairy.

Step 8

Ladle the soup into bowls and optionally garnish with chopped parsley. Serve warm with crusty bread or soft pretzels for a complete meal.

Nutrition Facts

Serving size	3634.2 grams (3634.2g)

Amount per serving	% Daily Value*
Calories	4050

Total Fat 234.30g	300%
Saturated Fat 136.30g	682%
Polyunsaturated Fat 2.00g
Cholesterol 679mg	226%
Sodium 8601mg	374%
Total Carbohydrate 354.50g	129%
Dietary Fiber 27.50g	98%
Total Sugars 54.70g
Protein 115.70g	231%

Vitamin D 215IU	1074%
Calcium 2012mg	155%
Iron 16mg	91%
Potassium 9206mg	196%

*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: 52.9%

Protein: 11.6%

Carbs: 35.5%