Soup Recipes

Cheese And Potato Soup Recipe

Cheese and potato soup is one of those timeless comfort foods that has the ability to warm your soul with every spoonful. It’s hearty, creamy, and packs all the flavors we love-cheese, potatoes, and a medley of seasonings. Whether you’re curled up on a cold winter evening or just in need of a comforting meal to brighten your day, this soup delivers both warmth and satisfaction. It’s the kind of dish that you make, then sit back and let the aromas take over as it simmers on the stove, filling your kitchen with that perfect blend of savory scents.

This recipe isn’t just any cheesy potato soup-it’s a guaranteed crowd-pleaser. From the creamy, cheesy base to the tender potatoes, every bite is a melt-in-your-mouth experience. And, best of all, it’s easy to make, requiring only a few simple ingredients. Let’s dive into how to create this delicious soup, so you can have it on your table in no time!

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Cheese And Potato Soup Recipe

If you’ve been craving a satisfying bowl of soup that combines rich cheese and perfectly cooked potatoes, this recipe is all you need. The texture is creamy without being too heavy, and the flavors are perfectly balanced. A touch of seasonings and vegetables round out the soup, making it even more delicious and filling.

Ingredients Needed

The ingredients for this cheese and potato soup are simple and unpretentious. You probably already have many of them in your kitchen, which is a bonus! Here’s what you’ll need:

  • Potatoes – About 4 medium potatoes, peeled and diced into bite-sized chunks. Russet potatoes are often preferred for their starchiness, but Yukon Gold potatoes can also be used for a creamier texture.
  • Butter – 4 tablespoons. This adds richness and helps sauté the vegetables.
  • Onion – 1 medium onion, finely chopped. It adds sweetness and depth to the base of the soup.
  • Garlic – 2 cloves, minced. Garlic adds a savory, aromatic punch.
  • Carrots – 2 medium carrots, peeled and diced. Carrots add a touch of sweetness and color to the soup.
  • Celery – 2 celery stalks, diced. Celery gives the soup a little crunch and a fresh flavor.
  • Chicken or Vegetable Broth – 4 cups. You can use low-sodium broth for a healthier option, or regular broth for a richer taste.
  • Milk or Half-and-Half – 2 cups. This adds creaminess and a velvety texture to the soup.
  • Shredded Cheese – 2 cups. Cheddar is the classic choice for this soup, but you can mix in Monterey Jack, Gruyère, or mozzarella for a more complex flavor.
  • Flour – 2 tablespoons. Used to create a roux to thicken the soup.
  • Salt and Pepper – To taste. These are essential for balancing and enhancing the flavors.
  • Optional Garnishes – Crumbled bacon, fresh parsley, or green onions for a pop of color and extra flavor.

Cooking Instructions

Now that you’ve got your ingredients ready, let’s get cooking! Follow these steps to make the soup:

  1. Prepare The Potatoes And Veggies

    • Peel and dice your potatoes. You want to keep the pieces uniform in size to ensure even cooking. Set them aside.
    • Chop the onion, carrots, and celery into small, bite-sized pieces. Mince the garlic.

  2. Sauté The Vegetables

    • In a large pot or Dutch oven, melt the butter over medium heat.
    • Add the onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften and the onions turn translucent.
    • Add the minced garlic and cook for an additional minute until fragrant.

  3. Make The Roux

    • Sprinkle the flour over the sautéed vegetables and stir well to create a roux. Cook this mixture for 2-3 minutes, stirring constantly, to remove the raw flour taste.

  4. Add The Broth And Potatoes

    • Slowly pour in the chicken or vegetable broth while stirring to prevent any lumps. Add the diced potatoes at this point.
    • Bring the mixture to a simmer, then lower the heat and let it cook for 15-20 minutes or until the potatoes are tender.

  5. Blend The Soup (Optional)

    • If you like a smooth soup, you can use an immersion blender to puree the soup slightly. Leave some potato chunks intact for texture, or blend it fully for a creamy consistency.

  6. Finish The Soup

    • Stir in the milk or half-and-half. Bring the soup back to a gentle simmer.
    • Gradually add in the shredded cheese, stirring until melted and smooth. Season with salt and pepper to taste.

  7. Serve And Garnish

    • Ladle the soup into bowls. If you like, top with garnishes like crispy bacon, a sprinkle of fresh parsley, or green onions.

Ingredient Insights

Here’s a deeper look into some of the key ingredients that make this soup so comforting:

  • Potatoes: Potatoes are the backbone of this soup. When cooked, they break down slightly and help thicken the soup, providing a naturally creamy texture. Russets are perfect for their starch content, but don’t shy away from other varieties, like Yukon Gold, for a more buttery finish.
  • Cheese: The cheese is, of course, the star of the show. Sharp cheddar gives the soup a tangy, bold flavor, but a mix of different cheeses can add complexity. For example, Monterey Jack will give it a creamy stretch, while Gruyère offers a nutty flavor.
  • Butter: Used to sauté the vegetables and start the roux, butter adds a rich base to the soup, complementing the cheese and potatoes.

Expert Tips

  • Use Heavy Cream for Extra Richness: If you’re aiming for an ultra-creamy texture, you can replace the milk with heavy cream or half-and-half. It makes the soup feel more indulgent and silky.
  • Incorporate Different Cheeses: For added flavor depth, try mixing sharp cheddar with a milder cheese like mozzarella, or even a blue cheese for a twist. Just be careful with stronger cheeses, as they can overpower the soup.
  • Don’t Overcook the Potatoes: Potatoes can turn mushy if overcooked. Aim for tender potatoes with just enough bite. You want them to hold up in the soup, giving texture without turning into a puree.
  • Spices and Herbs: If you want to add some extra flavor, try adding a pinch of paprika, thyme, or even a dash of cayenne pepper for a bit of heat. Fresh herbs like rosemary or chives also work well as garnish.

Recipe Variations

  • Bacon Cheddar Potato Soup: Add crispy bacon bits for an extra savory element. This variation works beautifully, as the smokiness of the bacon complements the cheese and potatoes.
  • Vegan Version: Swap out the butter for olive oil and use a plant-based milk like almond or oat milk. Vegan cheese can also replace the dairy cheese for a fully plant-based soup.
  • Add Greens: For a bit of color and nutrition, add a handful of spinach, kale, or leeks toward the end of cooking. They’ll wilt into the soup and give it an earthy flavor.
  • Chunky Style: If you prefer your potato soup chunky, skip the blending step and just serve it as-is with large, rustic chunks of potato.

Final Words

There’s just something magical about a bowl of cheese and potato soup. It’s simple, yet indulgent. Comforting, yet satisfying. Whether you’re making it for a weeknight dinner or serving it as part of a holiday spread, this soup will surely make an impression. It’s the kind of dish you’ll want to make over and over again, experimenting with variations and adding your personal touch.

The beauty of this recipe lies in its versatility. You can easily swap out ingredients based on what you have in your pantry or to cater to dietary needs. Whether you love extra cheese, prefer it spicy, or want to keep it light and healthy, this recipe will accommodate your taste.

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