Perfect Cheesy & Creamy Potato Soup
Just in time for Winter, this hearty potato soup infused with the finest cheddar cheese is sure to warm you up. Grab those Russets, chop them and whip up this amazingly creamy soup.
Where did this recipe come from?
This delicious old-fashioned recipe comes from my family’s recipe book that beholds tried and true recipes from three generations of family cooks. Learn more about me here.
There are many recipes online for potato soup – usually involving a creamy base, potatoes, and broth. My mom made a variation that includes cheddar cheese which is much better, in my opinion.
My mom often makes this soup after she’s baked a ham using the bones and leftover meat to really achieve that incredible salty ham flavor. It really does take this soup to the next level. I make this soup with crispy bacon, but really, it’s all up to you. You can’t go wrong with either choice.
Get Creative!
Add some vegetables!
One of my favorite things about cooking, is how easily you can customize recipes. This recipe only includes chopped celery, but I highly recommend including additional vegetables. Here are some examples:
- Carrots
- Onion/Leek
- Celery
- Bell pepper
Alternatively, you could also add cooked kidney beans or sweet green peas. It’s a really great opportunity to add protein to this already hearty soup.
Equipment you need for this soup:
- Stainless Steel Soup Pot
- Baking Sheet
Ingredients you’ll need:
- 6-8 medium-sized Russet potatoes
- Whole milk
- Chicken broth
- All-purpose flour
- Unsalted butter
- 8-12 strips cooked bacon
- Cheddar cheese
- 1 celery stalk
- 1 carrot
How to make this perfect cheesy and creamy potato soup
Begin:
Preheat oven to 425°.
Place 8-12 slices on a baking sheet lined with aluminum foil. Bake for 20-25 minutes until crispy.
While bacon is cooking, peel and cube your rinsed potatoes. Fill a large pot with water until potatoes are submerged. Boil for 8-10 minutes until tender.
Grate 2 cups cheddar cheese and cut the celery and carrots. In a medium-sized skillet, melt 2 tablespoons of butter. Add carrots and celery and sauté until soft.
In a large soup pot, combine flour and butter to make a roux on medium heat. Cook for 1 minute, then slowly whisk in milk and chicken broth.
Add potatoes, celery, carrots, chopped cooked bacon, and cheese. Let simmer for 10-15 minutes to allow cheese to melt and celery to soften, stirring occasionally. Add salt and pepper.
When soup thickens, take off heat and enjoy a cup topped with sour cream or bacon pieces.
Creamy and Cheesy Potato Soup
Equipment
- 1 Stainless steel soup pot
- 1 Baking sheet optional
Ingredients
- 6-8 Medium-sized Russet potatoes
- 2 cups Whole milk
- 4 cups Chicken broth
- 2/3 cup All-purpose flour
- 2/3 cup Butter unsalted
- 8-12 Strips of bacon or chopped cooked ham
- 4 oz Cheddar cheese shredded
- 1 Celery stalk
- 1 Carrot
- Sour cream optional
- Salt and pepper to taste
Instructions
- Preheat oven to 425°.
- Place 8-12 slices on a baking sheet lined with aluminum foil. Bake for 20-25 minutes until crispy.
- While bacon is cooking, peel and cube your rinsed potatoes.
- Fill a large pot with water until potatoes are submerged. Boil for 8-10 minutes until tender.
- Grate 2 cups cheddar cheese and cut the celery. Set aside.
- In a medium-sized skillet, melt 2 tablespoons of butter. Add carrots and celery and sauté until soft.
- In a large soup pot, combine flour and butter to make a roux on medium heat. Cook for 1 minute, then slowly whisk in milk and chicken broth.
- Add potatoes, celery, chopped cooked bacon, and cheese. Let simmer for 10-15 minutes to allow cheese to melt and celery to soften, stirring occasionally.
- Add salt and pepper.
- When soup thickens, take off heat and enjoy a cup topped with sour cream or bacon pieces.
