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Creamy Cheddar and Potato Cheese Soup: The Ultimate Comfort Food

Close-up of a steaming white bowl filled with hearty cheese soup containing visible chunks of potato and carrot.
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Make this rich, velvety Cheddar and Potato Cheese Soup at home. It is a hearty, easy recipe perfect for a warm, satisfying weeknight dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, peeled and diced
  • 3 cups chicken broth
  • 3 medium russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the chicken broth, diced potatoes, salt, pepper, and nutmeg to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
  3. In a small bowl, whisk the flour into the whole milk until smooth to create a slurry.
  4. Slowly pour the milk slurry into the simmering soup, stirring constantly to prevent lumps. Continue to cook, stirring often, until the soup thickens slightly, about 5 minutes. Do not let it boil rapidly.
  5. Reduce the heat to low. Add the shredded cheddar cheese and Monterey Jack cheese to the pot in handfuls, stirring until each addition is completely melted and smooth before adding more.
  6. Stir in the heavy cream. Heat through for 2 minutes, but do not allow the soup to boil once the cheese is added.
  7. Taste and adjust seasoning if needed. Serve this hearty cheddar soup hot.

Notes

  • Shred your own cheese from a block for the best melting quality and creamiest texture. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
  • For a variation, substitute 1 cup of the chicken broth with 1 cup of light beer for a Beer Cheese Soup flavor profile.
  • If you want a smoother soup, use an immersion blender to partially blend the potatoes after they are tender, leaving some chunks for texture.

Nutrition

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