Potato Cheese Soup
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Potato Cheese Soup
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This potato cheese soup is thick, creamy, and loaded with cheddar flavor, all with no heavy cream! The perfect easy comfort meal.
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Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion chopped
- 2 carrots, peeled and chopped (about 1 cup)
- 1 medium Jalapeño seeded and diced, optional for a little heat
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- ¼ cup flour
- 1 cup nonfat milk
- 4 cups low sodium chicken or vegetable broth
- 3 medium Yukon gold potatoes peeled and chopped
- 1 ¾ cups freshly grated sharp cheddar cheese plus additional for serving
- Chopped fresh chives or green onions for serving
- cooked and crumbled bacon for serving (use Oven Baked Bacon or Air Fryer Bacon for easy cooking methods)
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Instructions
- Melt the butter in a large, deep stockpot or Dutch over medium-high heat. Add the onion and carrots and sauté until just beginning to soften; about 5 minutes. Add the jalapeno, garlic, salt, and cayenne pepper and cook the garlic is fragrant; about 30 seconds.
- Sprinkle the flour over the top of the vegetables, then cook for an additional minute until lightly golden and no white bits remain. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
- Stir in the broth, then add the chopped potato. Bring to boil, then partially cover and let simmer until the vegetables are tender, about 15 to 20 minutes. Stir from time to time and adjust the heat as needed so that you maintain a steady simmer (but not a full-on boil).
- Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender directly in the pot).
- Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with chives, bacon, and additional cheddar cheese.
Notes
- TO MAKE IN A SLOW COOKER: After Step 2, transfer the vegetable mixture to a 5-quart or larger crockpot. Add the chicken stock and potato. Cover and cook until the vegetables are tender, about 5 to 6 hours on low. Proceed with the recipe as directed.
- TO STORE: Leftover potato cheese soup may be refrigerated for up to 5 days in an airtight container.
- TO REHEAT: Warm gently on the stovetop or in the microwave (at a reduced power level) until steaming. Do not warm too quickly or the soup may separate.
- TO FREEZE: Potato cheese soup can be frozen for up to 3 months. For best results, allow the soup to cool completely before putting it in the freezer and defrost overnight in the fridge before warming. Note that dairy-based soups do tend to curdle and separate when frozen and thawed. If this bothers you, then I would not recommend freezing this soup.
Nutrition Information
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Serving
1(of 6)
Calories
310kcal
(16%)
Carbohydrates
28g
(9%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
45mg
(15%)
Potassium
706mg
(20%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3972IU
(79%)
Vitamin C
23mg
(26%)
Calcium
320mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 310kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Potassium | 706mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3972IU | 79% |
| Vitamin C | 23mg | 26% |
| Calcium | 320mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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