Description
A straightforward recipe for a creamy potato and cheese soup.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth.
- Add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender or potato masher to partially blend the soup to your desired consistency.
- Stir in milk, salt, and pepper. Heat through, but do not boil.
- Remove from heat. Gradually stir in shredded cheese until melted and smooth.
Notes
- For a thicker soup, use less broth initially.
- You can substitute vegetable broth for chicken broth.
- Shred your own cheese for the best melting quality.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 55
Keywords: potato, cheese, soup, cheddar, creamy, comfort food