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Creamy Cheesy Potato Soup – The Best Cold Night Comfort Food

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This creamy cheesy potato soup is the ultimate cold-weather comfort food. Made with simple ingredients like russet potatoes, sharp cheddar, and half-and-half, it’s a thick, velvety, and satisfying bowl of warmth that comes together in about 45 minutes.

Ingredients

Scale
  • 2 lbs (about 4–5 medium) Russet Potatoes, peeled and diced into 1-inch cubes
  • 8 oz Sharp Cheddar Cheese, freshly shredded
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 4 tablespoons Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken or Vegetable Broth (low-sodium preferred)
  • 1 cup Half-and-Half
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • Salt and Black Pepper to taste
  • Optional Toppings: cooked and crumbled bacon, sliced green onions, extra shredded cheddar, sour cream

Instructions

  1. Prep Your Veggies: Wash and peel the potatoes. Dice them into roughly 1-inch cubes. Dice the onion, carrots, and celery into similar-sized pieces. Mince the garlic. Shred the cheddar cheese and set it aside to come to room temperature.
  2. Cook the Aromatics: Place your Dutch oven over medium heat and melt the butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion is translucent.
  3. Build the Roux: Add the minced garlic to the pot and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables. Stir constantly with your wooden spoon for 1-2 minutes to cook out the raw flour taste.
  4. Add the Liquid: Slowly pour in the chicken broth while whisking constantly to avoid lumps. Continue whisking until the broth is fully incorporated and the mixture starts to thicken slightly.
  5. Simmer the Potatoes: Add the diced potatoes and a generous pinch of salt and pepper. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
  6. Thicken the Soup: For a chunky soup, use a potato masher right in the pot, giving it about 5-6 good mashes. For a smooth soup, use an immersion blender directly in the pot until it reaches your desired consistency.
  7. Add the Cream and Cheese: Reduce the heat to low. Stir in the half-and-half. Add the shredded cheddar cheese a handful at a time, stirring constantly until each addition is fully melted before adding the next. Do not let the soup boil.
  8. Final Seasoning: Taste the soup and adjust the salt and pepper as needed. Stir everything together until it’s velvety smooth and steaming.
  9. Serve Immediately: Ladle the soup into bowls and top with your favorite garnishes.

Notes

For the best texture, shred your own cheddar cheese from a block. Do not let the soup boil after adding the dairy to prevent graininess. Let the shredded cheese come to room temperature before adding for a smoother melt. The soup thickens as it sits; thin with a splash of milk or broth when reheating.

Nutrition

Keywords: creamy potato soup, cheesy potato soup, comfort food, winter soup, easy potato soup, cheddar potato soup

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