Cheesy Potato Soup
Cozy Up with Creamy Potato Cheddar Soup: The Ultimate Comfort Food
Is there anything more comforting than a warm bowl of soup on a chilly day? This Creamy Potato Cheddar Soup is the epitome of comfort food – rich, flavorful, and incredibly satisfying. It’s the perfect dinner to enjoy with family, a comforting lunch on a gray afternoon, or even a cozy starter for a special occasion. We’ve perfected this recipe to be both easy to make and bursting with cheesy, potato goodness!
This isn’t your average potato soup. The combination of perfectly cooked potatoes, a creamy base, and sharp cheddar cheese creates a symphony of flavors that will have you coming back for seconds (and thirds!). It’s a classic American dish, but with a little extra love and attention to detail.
What makes this recipe special?
- Creamy Texture: We achieve the perfect creamy texture by combining milk and heavy cream, and partially blending the soup for a delightful consistency.
- Flavorful Base: Sautéing onions and celery creates a flavorful foundation for the soup.
- Sharp Cheddar: Using a good quality, sharp cheddar cheese is key to achieving that signature cheesy flavor.
- Easy to Customize: Feel free to add your favorite toppings like bacon bits, sour cream, or a sprinkle of paprika.
Tips for the Best Creamy Potato Cheddar Soup:
- Potato Choice: Russet or Yukon Gold potatoes work best. Yukon Golds will give you a naturally creamier soup.
- Don’t Overcook: Be careful not to overcook the potatoes, as they will become mushy.
- Blending: You can choose to mash, blend partially, or use an immersion blender depending on your preferred texture.
- Cheese Quality: Invest in a good quality cheddar cheese for the best flavor.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly. It’s best to freeze it before adding the cheese. Thaw overnight in the refrigerator and then reheat gently.
Q: Can I use a different type of cheese?
A: Absolutely! Monterey Jack, Gruyere, or even a little bit of Parmesan would be delicious.
Q: Is this soup vegetarian?
A: Yes, this recipe is vegetarian. To make it vegan, substitute the butter and dairy with plant-based alternatives.
Q: What goes well with Creamy Potato Cheddar Soup?
A: A grilled cheese sandwich, a side salad, or crusty bread for dipping are all perfect accompaniments.
We hope you enjoy this comforting and delicious Creamy Potato Cheddar Soup as much as we do! It’s a guaranteed crowd-pleaser and a perfect addition to your recipe repertoire.
Creamy Potato Cheddar Soup
Ingredients
- 3 tablespoons Butter
- 1 medium Onion diced
- 1 medium Celery diced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 lbs Potatoes Russet or Yukon Gold, peeled and cubed
- 1 cup Milk
- 1/2 cup Heavy cream
- 1/2 teaspoon Red pepper flakes
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 2 cups Cheddar cheese Shredded
- 3 tablespoons Green onions Sliced, for garnish
Instructions
- In a large pot or Dutch oven, melt butter over medium-high heat. Add onion and celery and cook for 4 minutes, or until translucent.
- Add flour to the pot and cook, stirring constantly, for 3 minutes.
- Gradually whisk in chicken broth and cook, stirring, for 3 minutes.
- Add potatoes, milk, heavy cream, and seasonings. Bring to a boil, then reduce heat to medium-low and simmer for 8-12 minutes, or until potatoes are fork-tender.
- Mash the potatoes with a potato masher on one half of the pot until mashed. Alternatively, remove half of the soup to a blender, blend until smooth, and return to the pot. Or, use an immersion blender to partially blend the soup.
- Stir in cheddar cheese until melted and smooth.
- Garnish with green onions and serve.
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