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A steaming bowl of creamy potato cheese soup topped with fresh parsley and extra cheddar cheese.
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Ultimate Potato, Vegetable, and Cheese Soup

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 485kcal

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.