Description

A rich, velvety potato soup loaded with sharp cheddar cheese, silky smooth texture, and just the right touch of seasoning. Ideal for dipping crusty bread on chilly days or serving as a cozy meal.

Ingredients

Units Scale

2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups potatoes, peeled and diced
3 cups vegetable broth
1 1/2 cups milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)
2 green onions, sliced (for garnish)
Crusty bread, for serving

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Instructions

In a large pot, melt butter over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
Add garlic and cook for another minute. Stir in flour and cook for 1 minute, stirring constantly.
Gradually whisk in the vegetable broth, then add diced potatoes. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until potatoes are tender.
Add milk and heavy cream, then use an immersion blender to partially blend the soup, leaving some chunks for texture.
Stir in shredded cheddar cheese until melted and smooth. Season with salt, pepper, and smoked paprika if using.
Serve hot, garnished with sliced green onions and paired with crusty bread for dipping.

Notes

For extra richness, add a dollop of sour cream when serving.
Use Yukon gold or russet potatoes for a creamy texture.
Soup can be made ahead and reheated gently on the stove.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 560mg
Fat: 29g
Saturated Fat: 18g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 14g
Cholesterol: 85mg