Cheesy Potato Soup
This hearty Cheesy Potato Soup is a rich, creamy vegetarian soup with chunks of potato in a velvety cheese sauce that’s ultra comforting on chilly nights. Serve it with a sprinkle of chives for freshness and a loaf of crusty bread to soak up the cheese.
Servings: 6
Ingredients
- 5 tablespoons unsalted butter divided
- 1 medium yellow onion diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 5 cups diced Yukon gold potatoes
- 1 cup diced russet potato
- 4 cups vegetable stock
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Chopped chives optional for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Add onion and celery and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in garlic and cook for another 30 seconds, until fragrant.
- Add diced potatoes, broth, salt, pepper and smoked paprika. Bring to a boil, then reduce heat to medium-low and simmer for 12 minutes, or until potatoes are tender when pierced with a fork.
- Meanwhile, in a separate saucepan, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook for 1 to 2 minutes, stirring constantly.
- Gradually whisk in the milk and cream, stirring until the mixture is smooth and slightly thickened, about 4 to 5 minutes.
- Transfer, in batches, the cream mixture into the pot with the potatoes, stirring to combine between each addition. Reduce heat to low and stir in shredded cheese until melted and smooth.
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls and serve. Garnish with fresh chives, as desired.