Creamy Cheesy Potato Soup

This creamy, cheesy potato soup is my ultimate comfort food creation, perfect for chilly evenings when you need something warm and satisfying. The combination of tender vegetables, silky broth, and melted sharp cheddar creates a restaurant-quality soup that's surprisingly simple to make at home.

I first made this soup during a particularly harsh winter when my family needed something to warm us from the inside out. After experimenting with different cheese combinations and cooking methods, this version became our gold standard. My children now request it weekly, especially when they spot Yukon gold potatoes in our grocery cart.

Ingredients

• Butter: serves as the flavor foundation, creating richness right from the start
• Yellow onion: brings natural sweetness as it caramelizes
• Carrots and celery: form the classic mirepoix that adds depth and complexity
• Fresh garlic cloves: provide aromatic punch, much better than garlic powder
• Ground mustard: enhances the cheese flavor without tasting mustardy
• Cayenne pepper: adds subtle warmth without making the soup spicy
• All purpose flour: thickens the soup beautifully without lumps
• Vegetable broth: creates a savory base, look for low sodium varieties
• Yukon gold potatoes: hold their shape while becoming creamy when cooked
• Heavy cream: creates silky texture, full fat works best here
• Sharp cheddar cheese: delivers robust flavor, always grate it yourself
• White wine vinegar: brightens all the flavors with just a touch of acidity
• Fresh chives: for garnish add color and mild onion flavor

Step-by-Step Instructions

Create the Flavor Base:

Melt the butter in a large heavy-bottomed pot over medium-high heat until foaming subsides. Add the diced onion, carrot, and celery along with a couple large pinches of salt and pepper. Cook for a full 8 minutes, stirring occasionally to prevent burning. The vegetables should become soft and the onions slightly translucent with golden edges.

Add Aromatics and Thickener:

Add the minced garlic, ground mustard, cayenne pepper, and flour to the pot. Stir continuously for exactly 1 minute to cook the raw flour taste out while toasting the spices. The mixture will become fragrant and slightly pasty, which is exactly what you want.

Deglaze and Build the Soup:

Pour a splash of vegetable broth into the pot, using a wooden spoon to scrape all the flavorful browned bits from the bottom. This is where incredible flavor hides. Add the diced potatoes, remaining broth, and another seasoning of salt and pepper. Stir everything together thoroughly.

Simmer to Perfection:

Bring the soup to a simmer over medium-high heat, then reduce to low. Allow it to cook gently for 12-15 minutes, stirring occasionally to prevent sticking. Test the potatoes and carrots with a fork—they should pierce easily when done. The soup will start to thicken naturally as the potatoes release some of their starch.

Finish with Dairy and Seasoning:

Remove the pot from heat completely before adding the heavy cream, shredded cheese, and white wine vinegar. Stir continuously until the cheese melts completely into the soup. Taste and adjust seasoning with additional salt and pepper as needed. The texture should be velvety and rich.

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The secret ingredient in this soup is actually the tiny splash of white wine vinegar added at the end. I discovered this trick years ago when trying to brighten a rather flat tasting batch. Just one teaspoon awakens all the flavors without making the soup taste tangy. My grandmother always said good soup needs a touch of acid, and she was absolutely right.

Make It Your Own

This soup welcomes customization based on what you have available. Try adding cooked bacon bits, sautéed mushrooms, or even roasted broccoli florets to change things up. For a lighter version, you could substitute half of the heavy cream with whole milk, though the texture won't be quite as luxurious. During summer months, I sometimes add fresh corn kernels for natural sweetness and texture contrast.

Storage and Reheating

Store leftover soup in airtight containers in the refrigerator for up to 4 days. The soup will thicken considerably when chilled, so when reheating, add a splash of milk or broth to reach your desired consistency. Warm over medium-low heat on the stovetop, stirring occasionally to prevent scorching. This soup does not freeze well due to the dairy content, as the cream and cheese can separate upon thawing, resulting in a grainy texture.

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Serving Suggestions

Serve this cheesy potato soup in wide, shallow bowls to allow toppings to be displayed beautifully. Beyond the classic chives and extra cheese, consider offering toppings like crispy bacon bits, sour cream, seasoned croutons, or sliced green onions. A side of crusty artisan bread or soft pretzels makes the perfect accompaniment for dipping. For a complete meal, pair with a simple green salad dressed with vinaigrette to balance the richness of the soup.

Frequently Asked Questions

→ Can I use a different type of potato for this soup?

Yes, while Yukon gold potatoes are recommended for their buttery flavor and creamy texture, russet potatoes work well too. Red potatoes can also be used but will hold their shape more, resulting in a chunkier texture.

→ How can I make this soup vegetarian?

This soup is already vegetarian as it uses vegetable broth. Just ensure your cheese doesn't contain animal rennet if you want it to be strictly vegetarian.

→ Can I freeze this cheesy potato soup?

Dairy-based soups can sometimes separate when frozen and reheated. If you plan to freeze it, consider omitting the cream and cheese, adding them fresh when reheating. Alternatively, freeze in small portions and reheat gently, stirring frequently.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half, whole milk, or evaporated milk. For dairy-free options, unsweetened coconut milk or cashew cream can work, though they will alter the flavor slightly.

→ What sides pair well with this soup?

Crusty bread, garlic bread, or a simple green salad make excellent accompaniments. For a heartier meal, serve with a grilled cheese sandwich or BLT.

→ How can I thicken the soup if it's too thin?

If your soup needs thickening, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir into the simmering soup and cook for a few minutes until it reaches your desired consistency.