Make this rich, velvety cheese soup at home. This easy recipe combines sharp cheddar cheese with tender potatoes for the ultimate comfort food experience, perfect for cozy nights.
Author:sarah_hearthbite
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 large Russet potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 cups whole milk
2 cups sharp cheddar cheese, freshly shredded
1 cup Monterey Jack cheese, freshly shredded
1/2 cup heavy cream
Instructions
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.
Add the minced garlic and cook for 1 minute more until fragrant.
Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
Slowly whisk in the chicken broth until the mixture is smooth. Add the diced potatoes, salt, pepper, and nutmeg.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Remove the pot from the heat. Stir in the whole milk and heavy cream.
Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese is fully melted and the soup is smooth and velvety. Do not allow the soup to boil after adding the cheese.
Taste and adjust seasoning if needed. Serve this rich and cheesy soup hot.
Notes
Shred your cheese from a block; pre-shredded cheese contains anti-caking agents that can make your soup grainy.
For a thicker soup, mash about 1/4 of the potatoes against the side of the pot before adding the milk.
This soup is excellent served with homemade croutons or a side of crusty bread for dipping.