Cheese Potato Soup

Imagine this: a creamy, steaming bowl of cheese potato soup, its aroma filling your kitchen with warmth and comfort.

Easy to whip up, this soup is a delightful blend of simplicity and indulgence, making it a favorite for cozy nights in.

Watch as the diced potatoes soften and the cheddar cheese melts into a velvety texture, transforming basic ingredients into something extraordinary.

Ready to savor this comforting dish? Let’s bring it to life!

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 knife
• 1 ladle
• 1 stirring spoon

Ingredients

• 4 cups chicken broth
• 4 medium potatoes, peeled and diced
• 1 cup cheddar cheese, shredded
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons chives, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Cheese Potato Soup, follow this timeline:

1. Reading and Understanding the Recipe (5 minutes)
   • Before starting, quickly read through the entire recipe to guarantee you understand the steps and have all the necessary ingredients and equipment.
2. Prep Work (15 minutes)
   • 0:00 – 2:00 minutes: Gather all the ingredients and equipment.
   • 2:00 – 10:00 minutes: Peel and dice the potatoes, and shred the cheddar cheese.
   • 10:00 – 15:00 minutes: Measure out the milk, heavy cream, butter, flour, and seasonings. Chop the chives for garnishing.
3. Cooking (30 minutes)
   • 15:00 – 17:00 minutes: Melt the butter in a large pot over medium heat.
   • 17:00 – 19:00 minutes: Add the flour and stir continuously to form a roux.
   • 19:00 – 21:00 minutes: Slowly whisk in the chicken broth until smooth.
   • 21:00 – 23:00 minutes: Add the diced potatoes and bring to a boil.
   • 23:00 – 38:00 minutes: Reduce heat and simmer for 15 minutes, until potatoes are tender.
   • 38:00 – 40:00 minutes: Stir in milk, heavy cream, salt, pepper, garlic powder, and onion powder.
   • 40:00 – 42:00 minutes: Add shredded cheddar cheese and stir until melted.
   • 42:00 – 47:00 minutes: Simmer for an additional 5 minutes, stirring occasionally.
4. Resting and Serving (5 minutes)
   • 47:00 – 52:00 minutes: Remove from heat and let the soup rest.
   • 52:00 – 55:00 minutes: Serve the soup hot, garnished with chopped chives.

Recipe Instructions

Melt the butter in a large pot over medium heat.

Add the flour to the melted butter and stir continuously for 2 minutes to form a roux.

Slowly whisk in the chicken broth until smooth.

Add the diced potatoes to the pot and bring to a boil.

Reduce the heat and let it simmer for 15 minutes or until the potatoes are tender.

Stir in the milk, heavy cream, salt, pepper, garlic powder, and onion powder.

Add the shredded cheddar cheese and stir until melted and well combined.

Simmer for an additional 5 minutes, stirring occasionally.

Remove from heat and let the soup rest for 5 minutes.

Serve the soup hot, garnished with chopped chives.

Serving Tips

• Crusty Bread: Pair with a slice of warm, crusty bread to soak up the creamy soup.
• Side Salad: A light, fresh salad complements the rich flavors of the soup.
• Crumbled Bacon: Sprinkle crispy bacon bits on top for added texture and savory taste.
• Sour Cream Dollop: Add a spoonful of sour cream for a tangy contrast.
• Grilled Cheese Sandwich: Serve alongside a classic grilled cheese for a comforting meal combo.

Storage

To store Cheese Potato Soup, let it cool completely.

Then transfer it to an airtight container.

Refrigerate for up to 3 days.

Reheat gently on the stove, stirring occasionally.

Freezing

To freeze cheese potato soup, allow it to cool completely.

Then transfer to airtight containers or freezer bags.

Leave space for expansion.

Freeze for up to three months.

Thaw and reheat gently.

Reheating

To reheat Cheese Potato Soup, warm it gently on the stove over low heat.

Stir occasionally. Avoid boiling to prevent curdling.

Alternatively, microwave on medium power.

Stir frequently.

Final Thoughts

Cheese Potato Soup is a comforting and hearty dish that’s perfect for any occasion. Its creamy texture and rich flavor make it a favorite among many.

Whether enjoyed as a starter or a main course, this soup is sure to satisfy. Pair it with crusty bread for a complete meal.

Experiment with different cheese varieties to customize the taste.

Remember to garnish with fresh chives for a pop of color and added flavor.

Enjoy the warmth and comfort of this delicious soup!

Frequently Asked Questions

Can I Use Vegetable Broth Instead of Chicken Broth?

You can substitute vegetable broth for chicken broth. Use 4 cups of vegetable broth. Follow the same steps, ensuring it reaches a boil. Adjust seasoning to taste, as vegetable broth may alter the soup’s flavor profile slightly.

How Can I Make the Soup Vegetarian?

Swap chicken broth with vegetable broth. Make certain all ingredients are plant-based, like using vegan butter and plant-based milk. Substitute cheese with a vegan alternative. Follow original instructions, adjusting seasoning for taste. Enjoy your vegetarian delight!

What Type of Potatoes Work Best for This Soup?

Use Yukon Gold potatoes for your soup. They provide a creamy texture and hold their shape well. Peel and dice four medium-sized potatoes, ensuring uniform pieces for even cooking. Avoid red potatoes as they may become too mushy.

Can This Soup Be Made in a Slow Cooker?

You can make this soup in a slow cooker. Start by melting butter, then add flour, whisking. Transfer to slow cooker, add broth, potatoes, and seasonings. Cook on low for 6 hours, add milk, cream, cheese.

Is There a Dairy-Free Version of This Soup?

You can make a dairy-free version by substituting chicken broth with vegetable broth, cheddar cheese with nutritional yeast, milk with almond milk, and heavy cream with coconut cream. Follow the same steps and adjust seasoning to taste.