Cheddar Cheese Potato Soup
This one-pot cheddar cheese potato soup is creamy, cozy, and ready in about 40 minutes. A quick roux and a few mashed potatoes create silky body, while sharp cheddar melts in off the heat for maximum flavor.
Equipment
- Large Dutch Oven or Heavy-Bottomed Pot
- Wooden spoon or silicone spatula
- Potato Masher
- Box grater
- Ladle
- Chef's Knife and Cutting Board
Ingredients
Soup Base
- 4 tablespoons salted butter
- 2 pounds russet potatoes, peeled and diced into 1/2-inch pieces
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
For Finishing and Serving
- 3 cups shredded sharp cheddar cheese (about 12 ounces), divided
- Optional toppings: crumbled bacon, fresh chives, extra shredded cheddar
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and carrot and cook for 5 to 7 minutes until soft and translucent. Add the garlic and cook for 30 seconds more until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes until the mixture looks pasty and clings to the vegetables.
- Pour in the chicken broth slowly, stirring as you go to prevent lumps. Scrape the bottom of the pot to incorporate all the browned bits.
- Add the diced potatoes, salt, and pepper. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Scoop out about 1 cup of the potatoes, mash them, and stir back into the pot (or mash right in the pot) until the soup looks noticeably thicker.
- Stir in the heavy cream and warm over low heat for 2 to 3 minutes. Do not let it boil.
- Turn off the heat completely. Add 2 1/2 cups of the shredded cheddar and stir gently until it melts into silky ribbons.
- Taste and adjust salt and pepper. Ladle into bowls and top with the reserved cheddar, crumbled bacon, and fresh chives.
Notes
Shred your own cheddar from a block for the smoothest melt; pre-shredded cheese has an anti-caking coating that can make the soup grainy. For a vegetarian version, use vegetable broth and skip the bacon. For a lighter soup, swap the heavy cream for half-and-half and reduce the cheese to 2 cups. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months; reheat gently with a splash of broth or milk.