Description
This Cheesy Potato Soup is a rich and comforting dish perfect for chilly days. Creamy, cheesy, and loaded with tender potatoes and a savory blend of vegetables, this soup is both hearty and easy to prepare. With its smooth texture and flavorful depth brought by Worcestershire sauce and sharp cheddar, it makes a wonderful meal on its own or paired with crusty bread.
Ingredients
Scale
Vegetables
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 2-3 cloves garlic, minced
- 1.5 pounds Russet potatoes, peeled and diced
Dairy & Fats
- 1/4 cup butter
- 1 cup heavy/whipping cream
- 2 cups shredded sharp cheddar cheese plus extra for serving
Pantry
- 6 tablespoons flour
- 4 cups chicken broth or vegetable broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Optional Garnish
- Fresh chives, chopped
Instructions
- Sauté the vegetables: Add the butter to a pot over medium heat. Once melted, add the chopped onion and celery, sautéing for 4-5 minutes until softened and fragrant.
- Cook the garlic and flour: Stir in the minced garlic and flour. Continue cooking for about 2 minutes while stirring constantly to remove the raw flour taste and form a roux.
- Add broth: Gradually whisk in the chicken or vegetable broth to the pot, ensuring the flour dissolves completely and no lumps remain.
- Add cream, Worcestershire, and potatoes: Stir in the heavy cream, Worcestershire sauce, and diced potatoes. Increase the heat to high and bring the mixture to a boil. Then reduce heat to medium-low, cover the pot with the lid slightly ajar.
- Simmer the soup: Let the soup simmer gently for 15-20 minutes, stirring occasionally to prevent sticking until the potatoes are tender and the soup has thickened.
- Incorporate cheddar cheese: Turn off the heat and gradually stir in the shredded sharp cheddar cheese until melted and evenly combined.
- Season and serve: Season the soup generously with salt and pepper. Serve hot, garnished with extra cheddar cheese and freshly chopped chives if desired.
Notes
- Using Russet potatoes gives the soup a creamy texture as they break down during cooking.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- For extra richness, consider adding a splash more cream or a dollop of sour cream when serving.
- Leftover soup can be reheated gently on the stovetop; add a little broth if it thickens too much.
- If preferred, you can blend a portion of the soup before adding cheese to make it creamier.
