The Ultimate Creamy Potato Cheese Soup

Warm Up With The Ultimate Creamy Potato Cheese Soup

Ever get that craving for something so comforting, it feels like a warm hug? Honestly, me too! That's why I'm sharing my recipe for creamy potato cheese soup .

This isn't just any soup; it's the best potato cheese soup you'll ever make. It's got that rich, cheesy flavour that hits the spot every time, and it’s ready in under an hour.

A Bit About Our Comfort Food Soup

This type of comfort food soup is a modern take on a classic. It originated as a way to make use of simple ingredients.

Think: potatoes, cheese, and a bit of love. This version is elevated with smoked paprika for a touch of warmth.

It’s an easy potato soup recipe that yields six servings, perfect for a family dinner or batch cooking. It's so easy you will ask yourself why you ever bought canned.

Why You'll Love This Homemade Potato Cheese Soup

One of the best things about this homemade potato cheese soup is that it’s packed with nutrients. It is a great source of vitamin C from the potatoes and protein from the cheese.

It's the ideal potato soup with cheese and bacon that is perfect for a chilly evening when you need a pick-me-up.

Plus, it’s a fantastic way to use up any leftover potatoes you might have lurking in the fridge.

Quick Cheese Soup: Get Ready to Prep!

Making this soup is surprisingly quick. It's ready in under an hour. You'll spend about 20 minutes prepping your ingredients, then just 35 minutes cooking.

The result? A flavourful cheddar cheese soup recipe that tastes like it took hours to make. I am telling you, you will never ever eat another instant pot potato soup ever!

Now, let's talk ingredients, shall we?

Ingredients & Equipment: Let's Get This Show on the Road!

Right then, fancy whipping up some creamy potato cheese soup ? It's easier than you think, honestly. Forget slaving away for hours. We're talking proper comfort food, ready in under an hour.

Main Ingredients: The Stars of the Show

• 2 tbsp (30ml) unsalted butter.
• 1 medium yellow onion, chopped. About 1 cup, you know?
• 2 medium carrots, peeled and diced. Aim for about ½ cup.
• 2 stalks celery, diced. Roughly ½ cup again.
• 2 cloves garlic, minced. Fresh is best, trust me!
• 4 cups (approx. 900g) Yukon Gold potatoes, peeled and diced into roughly 1.5 cm cubes. Yukon Golds are the bomb. They get super creamy.
• 4 cups (950ml) low-sodium chicken broth. Veggie broth works too.
• 1 cup (240ml) whole milk.
• 8 oz (225g) sharp cheddar cheese, freshly grated. Seriously, pre-shredded stuff just doesn't melt the same. I learnt that the hard way. Homemade potato cheese soup is where it is at!
• 4 oz (115g) cream cheese, softened.

For the cheddar, grab a block of decent quality stuff. A mature cheddar will give you that proper cheesy tang.

Cheddar cheese soup recipe gotta have good cheese! This is the best potato cheese soup that you'll have.

Seasoning Notes: Bangin' Flavours

We're not holding back on flavour, alright?

• Essential Spice Combo: Salt and pepper, obviously! About 1 tsp of salt and ½ tsp of black pepper, but adjust to your taste.
• Flavour Enhancers: ¼ tsp smoked paprika. It adds a smoky depth. Then, a pinch of cayenne pepper. Just a tiny bit, unless you're feeling brave.
• Quick Subs: If you haven't got smoked paprika, normal paprika works fine. If you fancy a potato and leek cheese soup , swap the onion for a leek.

Equipment Needed: Keep It Simple, Silly!

You don't need fancy gadgets. Just the basics will do for this easy potato soup recipe.

• Large pot or Dutch oven.
• Cutting board.
• Chef's knife.
• Measuring cups and spoons.
• Cheese grater. A must for freshly grated cheddar.
• Immersion blender (optional). For a smoother soup. If you don't have one, a regular blender works. Just be careful when blending hot liquids!

Honestly, this comfort food soup is all about simple ingredients and even simpler methods. Anyone can nail this, even if you normally burn toast.

Alright, let's get cracking with the ultimate creamy potato cheese soup ! It's proper comfort food. Honestly, nothing beats a bowl of homemade potato cheese soup on a chilly evening.

This isn't just any old soup recipe, this is a hug in a bowl. It's guaranteed to chase away the blues!

The Easiest Potato Cheese Soup Recipe You'll Ever Make!

You know? This recipe is dead easy. Even if you're not a whiz in the kitchen, you can nail this.

Prep time is about 20 minutes . Cooking time is 35 minutes . So, in under an hour, you'll be tucking into the best potato cheese soup ever! We're talking serious comfort food vibes here.

Prep Steps for Potato Cheese Soup Perfection

• Essential Mise en Place: Before you even think about turning on the hob, get your ingredients sorted. Chop your 1 medium yellow onion , 2 medium carrots , 2 celery stalks , and mince 2 cloves of garlic . Peel and dice 4 cups of Yukon Gold potatoes (about 1.5 cm cubes). Grate 8 oz of sharp cheddar cheese fresh. Soften 4 oz of cream cheese . It saves loads of time!
• Time Saving Organization Tips: Honestly, prepping veggies before you start cooking makes everything so much smoother. I sometimes chop them the night before. Just pop them in a container in the fridge. Less stress, more soup!
• Safety Reminders: Be careful with that knife, yeah? No one wants a trip to A&E. Also, watch out for the hot hob. It can bite!

step-by-step: From Potatoes to Cheddar Cheese Soup Recipe

1. Sauté the Aromatics: Melt 2 tbsp butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5- 7 minutes . Until they are softened. Then, add the garlic and cook for another 1 minute .
2. Potatoes and Broth In: Chuck in the diced potatoes and 4 cups of chicken broth . Bring it to a boil, then reduce the heat. Cover it and simmer it for 15- 20 minutes .
3. Blend if You Fancy: This bit's optional. Use an immersion blender to blend the soup. If you want it super smooth. Don't go overboard. Some chunks are good!
4. Cheese and Milk Time: Turn the heat to low. Stir in 1 cup of milk and the cream cheese. Stir until melted. Now, gradually add the cheddar cheese. Keep stirring until it's all melted.
5. Season to Taste: Season with 1 tsp salt , ½ tsp black pepper , and ¼ tsp smoked paprika . Taste and adjust as needed. A pinch of cayenne pepper is wicked too.
6. Serve it Up!: Ladle that potato cheese soup with cheese and bacon into bowls. Garnish with chives, bacon bits, and a dollop of sour cream. Boom!

Pro Tips for the Best Potato and Leek Cheese Soup

• Fresh Cheese is Key: Use freshly grated cheddar cheese, not the pre-shredded stuff. It melts so much better. Honestly, it makes a massive difference.
• Low and Slow: Do not boil the soup after adding cheese. It gets all grainy and weird. Slow and steady wins the race!
• Make it Ahead: This quick cheese soup is fab the next day. Make a big batch and enjoy it for lunch. Winner winner!

So, there you have it: the ultimate comfort food soup . I remember my nan used to make this for me when I was feeling poorly.

One bite, and all was right with the world. This loaded potato soup is total nostalgia. Trust me, you'll love it!

Recipe Notes for the Best Potato Cheese Soup

Alright, let's chat about some tips and tricks! This isn't just any soup, it's creamy potato cheese soup heaven. Let's make sure it's spot-on, yeah? I want you making the best potato cheese soup ever.

Serving up Some Deliciousness

Got the potato cheese soup bubbling away? Ace! Time to think about how to serve it. Think beyond just ladling it into a bowl, you know?

• Plating like a Pro: A swirl of sour cream or Greek yogurt looks fab. A sprinkle of chives adds freshness. Crispy bacon bits? Oh my gosh, yes!
• Sidekicks: A hunk of crusty bread is essential for dipping. A simple side salad cuts through the richness. Feeling fancy? Grilled cheese croutons are a game changer. For drinks, a hard cider is a great pairing!

Storage Sorted

Leftover potato cheese soup ? Lucky you! I wish I had some right now!

• Fridge Rules: Keep it in an airtight container. It'll be good for 3-4 days max.
• Freezing? Maybe...: Honestly, dairy based soups don't always freeze well. The texture can get a bit weird. If you must freeze it, do it in individual portions. Make sure it's totally cold.
• Reheating: Gentle heat is key. Use a saucepan over low heat. Stir often to prevent sticking and separation. Don't let it boil! If it seems a bit thick, add a splash of milk.

Twists and Turns: Variations on a Theme

Fancy a change? This cheddar cheese soup recipe is super versatile.

• Go Green: Add broccoli florets for a broccoli cheddar vibe. One cup should do it.
• Spice It Up: A pinch of red pepper flakes wakes things up. A dash of hot sauce? Yes, please.
• Potato and leek cheese soup version: Saute some leeks along with the onion, carrots, and celery for a slightly sweeter and more refined flavour.

Nutrition Nitty Gritty

A bowl of homemade potato cheese soup is comforting, but let's keep it real about what's inside. One serving gives you 350 calories, that’s 20g of protein, 25g of fat, 20g of carbs, 3g of fiber, 5g of sugar.

It also has 500mg of sodium. This easy potato soup recipe can be pretty healthy in moderation!

So there you have it! Everything you need to know to make, serve, and store your loaded potato soup . Get cooking, have fun, and don't be afraid to experiment! You got this!

Frequently Asked Questions

Can I make potato cheese soup ahead of time?

Absolutely! Like a good Sunday roast, this soup often tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat, stirring frequently to prevent the cheese from separating. You might need to add a splash of milk or broth to loosen it up.

My potato cheese soup is too thick. What can I do?

No worries, happens to the best of us! Simply stir in a little extra milk or broth until you reach your desired consistency. Add it gradually, a quarter cup at a time, stirring well after each addition. Think of it like adding gravy to your mashed potatoes - easy peasy!

How can I prevent my potato cheese soup from being grainy?

Grainy soup is usually caused by the cheese separating. A few things can help: use freshly grated cheese (pre-shredded often has additives), don't boil the soup after adding the cheese, and stir in the cheese gradually over low heat. Adding a bit of cream cheese can also help stabilize the mixture.

Think of it as avoiding a soggy bottom on your Great British Bake Off pie!

What kind of potatoes are best for potato cheese soup? And can I use red potatoes?

Yukon Gold potatoes are generally considered the gold standard (pun intended!) for potato cheese soup because they have a creamy texture and hold their shape well during cooking. Red potatoes will work in a pinch, but they have a waxier texture and may not break down as much, resulting in a chunkier soup, which some folks actually prefer!

Just adjust your cooking time accordingly.

Can I freeze potato cheese soup?

Freezing potato cheese soup can be a bit tricky because dairy based soups tend to separate when thawed. For best results, skip adding the cheese if you plan to freeze the soup. Freeze the potato base, and then add the cheese when reheating.

If you've already made the soup with cheese, it's still worth a try, but expect a slightly altered texture. Thaw it slowly in the fridge and reheat gently, stirring frequently.

Is this potato cheese soup recipe healthy?

Whether this potato cheese soup is deemed 'healthy' really depends on your definition and dietary needs. It contains carbohydrates from the potatoes, protein from the cheese, and some fats. To make it healthier, consider using low-fat milk and cheese, reducing the amount of cheese, and adding more vegetables.

You could even swap out some of the potatoes for cauliflower to lower the carb count. As Delia Smith always says, everything in moderation!