When the frost hits the windows, you need something warm. There is nothing better than a big bowl of soup. This creamy potato soup is exactly what your family craves. It is simple, filling, and so very cozy. You can have it ready in under an hour. It is the perfect way to end a long day. Your kitchen will feel like the heart of the home.
Everyone will come running when they smell this cooking. It is the ultimate winter comfort in a bowl. You deserve a meal that feels like a hug. This recipe delivers that feeling with every single spoonful. Let’s get started on this easy meal together.
Why This Creamy Potato Soup Is a Winner
This recipe is a total winter winner for your home. It uses basic pantry staples you likely already have. The roux makes the texture incredibly silky and thick. You will love how the sharp cheddar melts right in. It feels like a fancy restaurant meal at your table. This is the ultimate comfort food for busy weeknights.
It is also very budget-friendly for large families. You get a lot of flavor for very little cost. It is a meal that truly satisfies every appetite. Beginners will find this recipe very easy to follow. You can rely on this dish for consistent results. It is simple and satisfying every single time.
Simple Cooking Method
Making this soup is a very simple process for anyone. You start by softening your fresh onions and celery. These veggies provide a wonderful base of flavor. Then, you whisk in flour to create a thick base. This step is the secret to success for a great soup. The broth and milk create a smooth, velvety liquid.
Your potatoes simmer until they are perfectly tender and soft. It is a foolproof method for a great dinner. You do not need any special skills to succeed. Just follow the steps and watch it come together. It is doable and fun to make with your kids.
Ingredients You Will Need
Most of these items are already in your kitchen right now. Fresh potatoes and cheese make all the difference here.
- 6 cups Russet potatoes, peeled and cubed
- 1 cup yellow onion, finely diced
- 1 cup celery, diced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Step-by-Step Directions
- In a large Dutch oven, melt butter over medium heat.
- Add onions and celery and sauté until they are soft.
- Whisk in the flour to form a smooth roux.
- Cook the roux for two minutes while stirring constantly.
- Gradually pour in the chicken broth and whole milk.
- Whisk continuously to ensure there are no flour lumps.
- Add the cubed potatoes, salt, pepper, and garlic powder.
- Bring to a boil then simmer for 20 minutes.
- Cook until the potatoes are very fork-tender and soft.
- Stir in the heavy cream and the shredded cheddar.
- Stir until the cheese is melted and the soup is hot.
- Optional: Pulse with an immersion blender for extra thickness.
- Adjust your seasonings and serve the soup immediately.
Best Ways to Enjoy It
Serve this soup in big, warm ceramic bowls tonight. You can top it with extra cheese or chives. A crusty piece of bread is perfect for dipping. Set the table and enjoy a quiet, cozy evening. This meal makes any winter night feel much brighter.
Pair it with a light side salad for balance. The fresh greens go well with the rich soup. Your family will love the variety on the plate. It is a complete and hearty meal for everyone. Enjoy the warmth and the wonderful cheesy flavors.
Keep It Fresh
You can keep leftovers in the fridge for three days. Store it in an airtight container to stay fresh. Reheat it slowly on the stove over low heat. You might need a splash of milk to loosen it. This creamy potato soup actually tastes even better the next day.
It is a great option for easy weekday lunches. Avoid freezing this soup if you can. Dairy and potatoes can change texture in the freezer. Fresh is always best for this specific recipe. Keep it cold and enjoy it again very soon.
Tips for Best Results
- Shred your own cheese for the smoothest melt possible.
- Cut potato cubes into equal sizes for even cooking.
- Do not let the flour brown during the roux step.
- Use an immersion blender for a much thicker texture.
- Add salt slowly and taste as you go along.
- Double the batch to feed a larger holiday crowd.
- Use full-fat milk for the richest flavor you can get.
- Rinse your potatoes to remove excess starch before cooking.
Ways to Switch It Up
- Add crispy bacon bits for a salty and smoky crunch.
- Swap chicken broth for vegetable broth for your vegetarian friends.
- Use red potatoes if you prefer a skin-on rustic soup.
- Add a pinch of cayenne pepper for a little heat.
- Stir in some sour cream for extra tang and creaminess.
Common Questions
Can I make this soup ahead of time?
Yes, you can make it a day early. The flavors often meld and improve overnight. Just reheat it gently on the stove when ready.
What are the best potatoes to use?
Russet potatoes are the best choice for this recipe. They break down slightly which helps thicken the soup. They provide a perfectly soft texture in every bite.
How do I make it even thicker?
You can mash some of the potatoes with a fork. Or use an immersion blender for a few seconds. This releases starch and makes the soup very rich.
I hope this cozy recipe brings warmth to your home. It is a joy to share these simple meals with you. Enjoy every creamy, cheesy spoonful with your loved ones.
— Lidia
Ingredients
- 6 cups Russet potatoes, peeled and cut into 1/2-inch cubes
- 1 cup yellow onion, finely diced
- 1 cup celery , diced
- 1/2 cup unsalted butter
- 1/2 cup all -purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- In a large Dutch oven or stockpot, melt the butter over medium heat.
- Add the diced onions and celery, sautéing until translucent and softened, approximately 6 to 8 minutes.
- Whisk in the flour to form a roux and cook for 2 minutes, stirring constantly to prevent browning.
- Gradually pour in the chicken broth and milk, whisking continuously to ensure a smooth texture without lumps.
- Add the cubed potatoes, salt, pepper, and garlic powder to the pot.
- Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 20 to 25 minutes until potatoes are fork-tender.
- Stir in the heavy cream and shredded cheddar cheese, continuing to stir until the cheese is completely melted and the soup is heated through.
- Optional: Use an immersion blender to pulse the soup 3 to 4 times to thicken the consistency while leaving some potato chunks intact.
- Adjust seasoning to taste and serve immediately.
