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Easy Potato Cheese Soup Recipe

A creamy, yellow bowl of amazing 50-minute cheese soup garnished with sour cream and fresh chopped chives.
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You will make this creamy potato cheese soup that uses starchy Russet potatoes and sharp cheddar. This recipe is quick to prepare and makes a guaranteed crowd-pleaser for busy weeknights or a cozy weekend treat.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 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 dry mustard
  • 1/4 teaspoon paprika
  • 2 cups milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup sour cream (for garnish)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth until the mixture is smooth.
  5. Add the diced potatoes, salt, dry mustard, and paprika. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, about 15 to 20 minutes.
  6. Remove the pot from the heat. Use an immersion blender or carefully transfer batches to a regular blender to partially blend the soup until you reach your desired consistency; leave some chunks for texture.
  7. Return the soup to low heat. Stir in the milk. Heat through, but do not let it boil.
  8. Remove the pot from the heat. Gradually stir in the shredded cheddar and Monterey Jack cheese until the cheese melts completely and the soup is smooth and velvety.
  9. Taste and adjust salt and pepper if needed.
  10. Ladle the soup into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh chives.

Notes

  • For an extra rich flavor, use half-and-half instead of milk.
  • Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the soup grainy.
  • This soup reheats well; add a splash of milk when reheating to restore creaminess.

Nutrition

Find it online: https://cutcooktaste.com/easy-potato-cheese-soup-recipe/