Print

Easy Sharp Cheddar Potato Cheese Soup

Close-up of a vibrant orange cheese soup topped with a dollop of sour cream and fresh chopped chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy potato cheese soup using sharp cheddar for a heartwarming meal perfect for cold weather. This recipe is quick to prepare and serves as a satisfying main dish.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 pound Russet potatoes, peeled and diced small
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup sour cream (for garnish)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Add the diced potatoes, salt, pepper, and nutmeg.
  5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, about 15 to 20 minutes.
  6. Remove the pot from the heat. Stir in the milk.
  7. Add the shredded cheddar and Monterey Jack cheeses in small handfuls, stirring until each addition is completely melted and the soup is smooth and creamy. Do not boil the soup after adding the cheese.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh chives.

Notes

  • Shred your own cheese from a block for the best melting quality; pre-shredded cheese contains anti-caking agents that can make the soup grainy.
  • For a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the cheese.
  • If you prefer a Broccoli Cheddar Soup, substitute 2 cups of finely chopped steamed broccoli florets for half of the potatoes.

Nutrition

Find it online: https://daisyrecipe.com/easy-sharp-cheddar-potato-cheese-soup/