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Ultimate Creamy Cheddar Potato Cheese Soup

A spoonful of hearty potato and pasta is lifted from a bowl of creamy, orange cheese soup, showing a delicious cheese pull.
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You need this rich, velvety cheese soup recipe for the ultimate comfort meal. This homemade cheddar potato cheese soup is easy to make and perfect for cold nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 medium russet potatoes, peeled and diced small
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dry mustard powder
  • 1/4 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Monterey Jack cheese, freshly grated
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 minutes.
  2. Add the diced potatoes, chicken broth, salt, pepper, dry mustard, and paprika to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
  3. While the potatoes cook, prepare the roux. In a separate small saucepan, melt 2 tablespoons of additional butter (if needed) over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Slowly whisk the milk into the flour mixture until smooth. Cook, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the potato mixture from the heat. Use an immersion blender to partially blend the soup until you reach your desired texture; leave some potato chunks for heartiness.
  6. Gradually whisk the milk/flour mixture into the soup pot.
  7. Reduce the heat to low. Add the grated cheddar and Monterey Jack cheeses one handful at a time, stirring constantly until each addition is fully melted and smooth before adding more. Do not allow the soup to boil after adding cheese, or it may separate.
  8. Stir in the heavy cream. Heat through gently for 2 minutes. Taste and adjust seasoning if needed.
  9. Serve your rich and creamy cheese soup immediately.

Notes

  • Always grate your cheese fresh from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For a Beer Cheese Soup variation, substitute 1 cup of the chicken broth with a light-colored beer like a lager or pilsner, added with the broth in step 2.
  • If you prefer a Broccoli Cheddar Soup, steam 1 cup of finely chopped broccoli florets separately and stir them in with the heavy cream in step 6.

Nutrition

Find it online: https://cravybite.link/creamy-cheddar-potato-cheese-soup-recipe/