Description

Warm up with this hearty and creamy Cheesy Potato Soup, loaded with tender potatoes, sharp cheddar cheese, and rich flavors. This easy-to-make comfort food is ideal for cozy nights or satisfying lunches.

Ingredients

Units Scale

4 medium potatoes (peeled and diced)
1 small onion (finely chopped)
2 carrots (diced)
3 cups chicken or vegetable broth
2 cups milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups shredded sharp cheddar cheese (plus extra for garnish)
1/2 tsp garlic powder
1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley (chopped, for garnish)

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Instructions

Cook the Vegetables:
- In a large pot, combine the diced potatoes, onions, and carrots with the chicken or vegetable broth.
- Bring to a boil, then reduce heat to medium and simmer until the vegetables are tender, about 10–15 minutes.
Make the Roux:
- In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is golden and smooth.
- Gradually whisk in the milk, stirring to prevent lumps, and cook until the mixture thickens.
Combine Ingredients:
- Pour the milk mixture into the pot with the cooked vegetables and broth.
- Stir in the shredded cheese, garlic powder, and dried thyme. Cook over low heat, stirring until the cheese is fully melted and the soup is creamy.
Season and Serve:
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with extra shredded cheese and fresh parsley.

Notes

For extra richness, add 1/2 cup of heavy cream along with the milk.
Use smoked cheddar or pepper jack cheese for a flavor twist.
Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid curdling.