Print

Rich and Creamy Cheddar Potato Cheese Soup (Restaurant Style)

A close-up of a white bowl filled with rich, orange cheese soup containing chunks of ingredients and topped with dried herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, velvety cheddar potato cheese soup at home. This easy recipe delivers the comforting flavor of your favorite restaurant soup in under 30 minutes, perfect for a cozy dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 pound Russet potatoes, peeled and diced small
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dry mustard powder
  • 1 cup whole milk
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Monterey Jack cheese, freshly grated
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps.
  5. Add the diced potatoes, salt, pepper, nutmeg, and dry mustard powder. Bring the soup to a simmer, then reduce the heat to medium-low, cover, and cook for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
  6. Use an immersion blender to partially blend the soup until you reach a slightly thick, velvety consistency. Leave some small potato chunks for texture.
  7. Reduce the heat to low. Stir in the whole milk. Do not let the soup boil after adding the milk.
  8. Remove the pot from the heat. Gradually add the grated cheddar and Monterey Jack cheeses, stirring constantly until the cheese is completely melted and the soup is smooth and creamy.
  9. Stir in the heavy cream. Taste and adjust salt and pepper if needed. Serve this hearty cheese soup immediately.

Notes

  • Always grate your cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into your soup.
  • To achieve the best velvety texture, ensure you remove the pot from the heat before adding the cheese. High heat can cause the cheese to separate or become grainy.
  • For a quick cheese soup dinner, you can substitute the fresh vegetables with 1 cup of frozen mixed vegetables (peas, carrots, corn) added with the broth.

Nutrition

Find it online: https://tastethisplate.com/creamy-cheese-soup-recipe-easy-homemade/