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Rich and Creamy Potato Cheese Soup

A close-up of a white bowl filled with creamy, vibrant orange cheese soup, topped with freshly ground black pepper.
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You need a deeply comforting meal for a chilly evening. This recipe delivers a rich, velvety potato cheese soup using accessible ingredients for a satisfying dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 pounds Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  4. Slowly whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and nutmeg.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  6. Use an immersion blender to partially blend the soup until you reach a slightly chunky, velvety texture. Alternatively, carefully transfer 2 cups of soup to a standard blender, blend until smooth, and return it to the pot.
  7. Reduce the heat to the lowest setting. Stir in the whole milk and heavy cream. Heat through, but do not let the soup boil.
  8. Remove the pot from the heat. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese is fully melted and the soup is smooth and creamy.
  9. Taste and adjust seasoning if needed before serving immediately.

Notes

  • Shred your own cheese from a block for the best melting quality; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • Serve this rich and cheesy soup with crusty bread or homemade croutons for dipping.
  • For a variation, substitute 1 cup of the broth with a light beer (like a pale ale) to make a simple beer cheese soup base.

Nutrition

Find it online: https://seventhflavour.com/creamy-potato-cheese-soup-recipe/