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Potato Cheddar Soup Recipe
Ash Tyrrell

Potato Cheddar Soup Recipe

I still remember the first time I made this potato cheddar soup on a cold, rainy evening when I had nothing planned for dinner. I opened my fridge, found a few potatoes, an onion, and a block of cheddar, and decided to just wing it. Within 40 minutes, I had a pot of the creamiest, cheesiest soup sitting on my stove, and I honestly couldn't believe how simple it was.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons butter — this builds the base of the roux and gives the soup its rich flavor
  • 1 medium onion chopped — adds natural sweetness and depth to the broth
  • 2 stalks celery chopped — brings a subtle savory crunch before it softens into the soup
  • 1/4 cup all-purpose flour — thickens the soup into that classic velvety texture
  • 4 cups chicken or vegetable broth — forms the liquid base use low-sodium so you control the salt
  • 2 cups milk — adds creaminess without making the soup too heavy
  • 4-5 large russet potatoes peeled and diced — the starchy texture helps thicken the soup naturally
  • 1/2 teaspoon salt or to taste — season gradually since cheese adds its own saltiness
  • 1/4 teaspoon black pepper — balances the richness of the cheese and cream
  • 1/4 teaspoon paprika — adds a gentle warmth and a hint of color
  • 2 1/2 cups sharp cheddar cheese freshly shredded — grate it yourself, pre-shredded cheese doesn't melt as smoothly
  • Optional: chopped chives or green onions for garnish — adds a fresh sharp finish on top

Method
 

  1. Melt the butter in your pot over medium heat, then add the chopped onion and celery. Cook for about 4-5 minutes, stirring occasionally, until they turn soft and fragrant. This step builds the flavor foundation for the entire soup, so don't rush past it.
  2. Sprinkle the flour directly over the softened onions and celery, stirring constantly for about a minute. This cooks off the raw flour taste and creates a paste that will thicken your soup later. Keep the heat at medium so nothing browns too quickly.
  3. Slowly pour in the broth while whisking, so the flour blends smoothly instead of forming lumps. Add your diced potatoes, salt, pepper, and paprika, then bring everything to a gentle boil before reducing the heat.
  4. Let the soup simmer uncovered for about 15-18 minutes, stirring occasionally, until the potatoes turn fork-tender. This is also when I like to check the seasoning and adjust it slightly before moving forward.
  5. Use a potato masher to break down some of the potatoes right in the pot. I usually mash about half of them, which naturally thickens the soup while still leaving satisfying chunks throughout.
  6. Pour in the milk and stir gently, letting the soup return to a light simmer. Avoid boiling it hard at this stage, since high heat can cause the dairy to separate or curdle.
  7. Reduce the heat to low, then add the shredded cheddar cheese in small handfuls, stirring after each addition until fully melted. Adding it gradually on low heat keeps the texture smooth and prevents the cheese from turning grainy.
  8. Ladle the soup into bowls immediately while it's warm and creamy. Top it with a little extra cheese and chopped chives if you like a fresh, sharp finish.

Notes

  • I always shred my own cheddar block instead of buying pre-shredded bags, since it melts far smoother into the soup.
  • I like using a mix of starchy and waxy potatoes sometimes, which gives me both creaminess and nice little chunks.
  • I never let the soup boil hard after adding the milk or cheese, since it can make the dairy separate.
  • I add the cheese in small batches on low heat rather than dumping it all in at once, which keeps the texture silky.
  • I taste and adjust the salt right before serving, since the cheddar adds a good amount of saltiness on its own.