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cheesy potato soup recipe

Cheese Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Ladle
  • 1 Stirring spoon

Ingredients
  

  • 4 cup 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 tablespoon chives chopped

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.

Notes

For best results, use freshly shredded cheese as it melts more smoothly than pre-shredded cheese. If you prefer a smoother texture, you can partially blend the soup using an immersion blender before adding the cheese. Adjust the seasoning to taste and consider adding additional toppings like crispy bacon bits or sour cream for extra flavor.
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