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Cheesy potato soup recipe
Olivia

Cheesy potato soup recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion diced
  • 2 sticks of celery diced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 4 large Russet potatoes peeled and diced
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh chives chopped for garnish

Equipment

  • Large Soup Pot or Dutch Oven
  • Sharp Knife and Cutting Board
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Potato Peeler Optional
  • Ladle
  • Grater for Cheese
  • whisk Optional

Method
 

  1. Sauté the Veggies: Start by heating the butter in a large pot over medium heat. Add the diced onion and celery, cooking for about 5 minutes until they are soft and translucent. Add the minced garlic and cook for another 1 minute, making the kitchen smell amazing!
  2. Make the roux: sprinkle the flour over the sautéed veggies and stir constantly for about 2 minutes to cook off the raw flour taste. This forms the base for a creamy soup.
  3. Add the liquids: Slowly pour in the chicken (or veggie) broth while stirring to prevent lumps. Once combined, add the Worcestershire sauce and bring to a simmer. Let it cook for 5 minutes, letting the broth thicken slightly.
  4. Add the Potatoes: Add the diced potatoes to the pot and continue to simmer for 15-20 minutes, or until the potatoes are tender. You can check the tenderness by poking a fork into a potato cube. If it goes in easily, they’re ready!
  5. Add the cream and cheese: Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese has melted and the soup becomes creamy. Season with salt and pepper to taste.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped chives. This adds a pop of colour and a slight crunch that complements the creamy soup.