Creamy Potato Soup Cheese (Printable)
Velvety potato soup enhanced with cheddar, chives, and a blend of fresh vegetables.
# What You'll Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 celery stalks, diced
→ Dairy
06 - 4 tbsp unsalted butter
07 - 1 cup sharp cheddar cheese, grated
08 - 1 cup whole milk
09 - ½ cup heavy cream
10 - ½ cup sour cream
→ Liquids
11 - 4 cups vegetable stock
→ Seasonings
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
14 - ½ tsp dried thyme
15 - ¼ tsp ground nutmeg
→ Garnish
16 - 2 tbsp fresh chives, finely chopped
17 - Extra grated cheddar cheese
# Directions:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
03 - Add diced potatoes, thyme, nutmeg, vegetable stock, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until potatoes are completely tender.
04 - Use an immersion blender to puree the soup until completely smooth. For a chunkier texture, blend only half the mixture.
05 - Reduce heat to low. Stir in milk, heavy cream, grated cheddar cheese, and sour cream. Cook for 5 minutes, stirring constantly until cheese is fully melted and soup is creamy. Adjust salt and pepper to taste.
06 - Ladle hot soup into serving bowls. Garnish generously with extra cheddar cheese and chopped fresh chives.
# Cooking Tips:
01 -
- It transforms humble ingredients into something restaurant worthy with almost zero effort
- The texture is impossibly creamy without relying on a roux or fancy techniques
- This soup freezes beautifully so you can pull comfort food out of the freezer on busy nights
02 -
- Never boil your soup after adding the dairy or it will separate and turn grainy which I learned the embarrassing way when serving dinner to my in laws
- Room temperature dairy incorporates more smoothly than cold dairy straight from the refrigerator
- The soup thickens as it stands so you may need to splash in more milk or stock when reheating leftovers
03 -
- Grate your own cheese instead of buying pre shredded cheese which contains anti caking agents that prevent smooth melting
- Start with less salt than you think you need because the cheese will add saltiness as it melts into the soup