It is 6pm, you are tired, and everyone is hungry. This creamy potato cheese soup is the perfect solution for your family. It is warm, filling, and incredibly easy to make from scratch. You can have a steaming pot ready in about fifty minutes. This recipe brings together fresh vegetables and melted sharp cheddar. It is the ultimate comfort for those chilly winter nights at home.
Why This Creamy Potato Cheese Soup Is a Winner
This recipe is a huge hit for busy weeknight dinners. It uses simple ingredients that you likely have in your kitchen. The Yukon Gold potatoes stay tender and buttery in every bite. You get a healthy serving of vegetables in a cheesy sauce. It is the perfect way to warm up on a cold day. Your family will love the rich and velvety texture of this meal.
Simple Method
Making this soup is very straightforward and feels very doable. You will start by sautéing your fresh vegetables in golden butter. Adding a bit of flour helps create a thick and satisfying base. Most of the time is spent letting the potatoes simmer until tender. Even a beginner cook can master this recipe with ease. You just need one pot and a few simple steps.
Simple Ingredients
These ingredients are mostly pantry staples that create a wonderful depth of flavor.
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1.5 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 cups sharp cheddar cheese, freshly shredded
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- In a large heavy-bottomed Dutch oven, melt the butter over medium heat until foaming.
- Add the diced onion, carrots, and celery. Sauté for 7-9 minutes, stirring occasionally, until the vegetables are translucent and softened.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook out the raw starch flavor, forming a light blonde roux.
- Gradually pour in the broth while whisking vigorously to ensure a smooth, lump-free base.
- Add the cubed potatoes, salt, black pepper, smoked paprika, and dried thyme. Increase heat to bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover partially, and simmer for 15-20 minutes or until the potatoes are fork-tender.
- Optional: Use a potato masher to crush approximately 1/3 of the potatoes directly in the pot to achieve a thicker, creamier consistency.
- Stir in the whole milk and heavy cream. Allow the soup to heat through for 3-5 minutes, ensuring it does not reach a rolling boil to prevent curdling.
- Remove the pot from the heat source. Add the shredded cheddar cheese in three batches, stirring until completely melted and incorporated into the base.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Dish this up in deep bowls while it is steaming hot. It pairs beautifully with a side of warm crusty bread. You can also serve it with a light garden salad. This meal is ideal for a casual family gathering. Everyone will want to come back for a second helping. Set the table and enjoy a cozy night in together.
Keep It Fresh
You can keep this creamy potato cheese soup in the fridge for three days. Use a sealed container to keep the flavors fresh and bright. Reheat the soup slowly on the stovetop over a low flame. Stir it frequently to keep the cheese sauce perfectly smooth. If it seems too thick, just add a little milk. This is a great option for easy weekday lunches.
Tips for Best Results
- Don’t skip the fresh parsley for a bright and fresh finish.
- Avoid using pre-shredded cheese because it will not melt as smoothly.
- Use Yukon Gold potatoes for the best buttery texture in every spoonful.
- Whisk the broth in slowly to prevent any flour lumps from forming.
- For a winter treat, serve the soup inside toasted bread bowls.
- Do not let the soup boil after you add the dairy products.
- Grate your cheese while the potatoes simmer to save some time.
- Add a pinch of extra smoked paprika for a deeper smoky flavor.
Ways to Switch It Up
- Add cooked bacon bits on top for a salty crunch.
- Use gluten-free flour to make this recipe safe for everyone.
- Stir in some chopped broccoli during the last few minutes of cooking.
- Swap chicken broth for vegetable broth to make it fully vegetarian.
- Use pepper jack cheese if you want a little extra spice.
Common Questions
Can I make this soup ahead of time?
Yes, you can definitely make this soup a day in advance. The flavors often meld together and taste even better the next day. Just be sure to reheat it gently so the cheese stays creamy.
What kind of potatoes work best?
I highly recommend using Yukon Gold potatoes for this specific recipe. They have a naturally creamy texture and hold their shape well during simmering. Russet potatoes will work but they tend to fall apart more easily.
Will my kids enjoy this soup?
Most kids absolutely love the mild and cheesy flavor of this dish. It is a great way to get them to eat more vegetables. You can even let them sprinkle extra cheese on top.
I hope this cozy soup brings warmth to your kitchen this winter. It is such a simple way to feed the people you love. Happy cooking!
— Alex
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 medium carrots , peeled and diced
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 1/4 cup all -purpose flour
- 4 cups low -sodium chicken or vegetable broth
- 1.5 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 cups sharp cheddar cheese, freshly shredded
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large heavy-bottomed Dutch oven, melt the butter over medium heat until foaming.
- Add the diced onion, carrots, and celery. Sauté for 7-9 minutes, stirring occasionally, until the vegetables are translucent and softened.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook out the raw starch flavor, forming a light blonde roux.
- Gradually pour in the broth while whisking vigorously to ensure a smooth, lump-free base.
- Add the cubed potatoes, salt, black pepper, smoked paprika, and dried thyme. Increase heat to bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover partially, and simmer for 15-20 minutes or until the potatoes are fork-tender.
- Optional: Use a potato masher to crush approximately 1/3 of the potatoes directly in the pot to achieve a thicker, creamier consistency.
- Stir in the whole milk and heavy cream. Allow the soup to heat through for 3-5 minutes, ensuring it does not reach a rolling boil to prevent curdling.
- Remove the pot from the heat source. Add the shredded cheddar cheese in three batches, stirring until completely melted and incorporated into the base.
- Garnish with fresh parsley and serve immediately.
