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Ultimate Creamy Cheddar Potato Soup: Comfort Food in a Bowl

Close-up of a creamy bowl filled with thick, cheesy orange chunks, representing the amazing 1-pot cheese soup.
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Make this rich and velvety Cheddar Potato Soup for a satisfying, easy weeknight dinner. It delivers pure comfort perfect for chilly evenings.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 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 nutmeg
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup cream cheese, cubed

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. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the diced potatoes, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 to 20 minutes.
  7. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency; leave some chunks for texture.
  8. Stir in the whole milk, shredded cheddar cheese, shredded Monterey Jack cheese, and cubed cream cheese. Stir continuously over low heat until all the cheese is completely melted and the soup is smooth and creamy. Do not let the soup boil after adding the milk and cheese.
  9. Taste and adjust seasoning if needed before serving hot.

Notes

  • Shred your own cheese from a block for the best melting quality and creamiest texture. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
  • For a richer flavor, substitute half the chicken broth with dry white wine or a light beer (if you prefer Beer Cheese Soup).
  • If you want a thicker soup, mash a few extra cooked potato pieces against the side of the pot before adding the dairy.

Nutrition

Find it online: https://kingscook.com/creamy-cheddar-potato-cheese-soup/