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A bowl of creamy potato soup topped with shredded cheddar cheese and fresh herbs
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Creamy Potato Soup

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 450kcal

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.