Cheesy Potato Soup

5 from 8 votes

This creamy and cheesy potato soup is a family favorite with its super comforting rich cheddar broth! It's simple to make in just 35 minutes and uses everyday ingredients.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: cheesy potato soup

Servings:

Author: Natasha Bull

Ingredients

1/4 cup butter
1/2 medium onion chopped
2 sticks celery chopped
2-3 cloves garlic minced
6 tablespoons flour
4 cups chicken broth or veggie broth
1 cup heavy/whipping cream
1 teaspoon Worcestershire sauce
1.5 pounds Russet potatoes peeled & diced
2 cups sharp cheddar cheese + extra for serving shredded
Salt & pepper to taste
Fresh chives optional

Instructions

Add the butter to a pot over medium heat, and once it's melted, add the onion and celery and sauté for 4-5 minutes.
Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along (this cooks the raw flour taste out).
Slowly whisk in the chicken broth until all the flour has dissolved/there's no lumps.
Stir in the cream, Worcestershire sauce, and potatoes. Crank the heat to high and bring the soup to a boil, then reduce the heat so it's simmering but not boiling rapidly (medium-low heat works with my cast iron pot & gas stove). Cover the pot with the lid slightly ajar.
Let the soup simmer for about 15-20 minutes or until the potatoes are tender and the soup has thickened up. I stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct.
Turn the stove off, and stir in the cheddar gradually.
Season with salt & pepper as needed. Serve and top bowls with extra cheddar and chopped chives (if using).

Notes

Use a good quality cheddar since this soup doesn't have a lot of ingredients and you'll really taste it.
If the soup seems too thick, add in a splash more chicken broth (milk or cream works too). Keep in mind it'll thicken up more as it cools so you may need to add more liquid when reheating.
Be sure to cut the potatoes into fairly small pieces so that they cook fast.
Serves 4-6 depending on how much people eat.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition