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Creamy Cheddar Potato Soup Recipe

Creamy Cheddar Potato Soup

A rich and comforting potato soup made with a butter-flour roux, broth, milk, half-and-half, tender potatoes, and sharp Cheddar cheese. Optional sour cream, bacon, and green onions make delicious finishing touches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 tablespoons Unsalted butter
  • 1 medium Medium yellow onion, finely diced
  • 2 cloves Garlic cloves, minced
  • 1/4 cup All-purpose flour
  • 4 cups Chicken broth or vegetable broth
Main Ingredients
  • 1 1/2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
Dairy
  • 2 cups Whole milk
  • 1/2 cup Half-and-half or heavy cream
  • 2 cups Sharp Cheddar cheese, freshly shredded
Seasonings
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon, optional Paprika
Optional Toppings
  • 1/2 cup Sour cream
  • 4 slices Cooked bacon, crumbled
  • As needed Sliced green onions or chives

Method
 

Step-by-Step
  1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened, then add the garlic and cook for about 30 seconds.
  2. Sprinkle the flour over the vegetables and whisk continuously for 1–2 minutes to cook the flour and form a smooth roux.
  3. Gradually whisk in the broth, scraping up any browned bits from the bottom of the pot. Add the cubed potatoes, kosher salt, black pepper, and optional paprika.
  4. Bring the soup to a gentle boil, reduce the heat, partially cover the pot, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  5. Stir in the whole milk and half-and-half or heavy cream. Heat gently for 3–5 minutes, making sure the soup does not reach a vigorous boil.
  6. Remove the pot from the heat. Add the freshly shredded Cheddar a handful at a time, stirring after each addition until the cheese is melted and the soup is smooth.
  7. Stir in the sour cream, if using. Taste and adjust the salt and pepper, then serve with crumbled bacon, sliced green onions or chives, and extra Cheddar if desired.

Notes

For a thicker soup, mash some of the cooked potatoes against the side of the pot or blend 1–2 cups of soup before returning it to the pot. Shred Cheddar from a block for smoother melting. Refrigerate leftovers promptly and reheat gently without boiling.