Name: Cheesy Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ¼ cup butter (I use salted because that’s what I always have); ½ medium onion, chopped (yellow onions work fine, don’t overthink it); 2 stalks celery, chopped (my kids pick these out anyway); 2–3 cloves garlic, minced (or that jarred stuff when I’m lazy); 6 tablespoons all-purpose flour; 4 cups chicken broth (Swanson’s my go-to, vegetable broth works too); 1 cup heavy cream (the real stuff, not half-and-half); 1 teaspoon Worcestershire sauce; 1.5 pounds russet potatoes, peeled and diced (those big brown ones); 2 cups sharp cheddar cheese, plus extra for topping (block cheese, not bagged!); Salt and pepper

Description

Ultimate comfort food recipe for the creamiest, most delicious cheesy potato soup made with russet potatoes, sharp cheddar, and a perfect blend of aromatics. Ready in 35 minutes!

Ingredients

Soup Base Stuff:

¼ cup butter (I use salted because that’s what I always have)
½ medium onion, chopped (yellow onions work fine, don’t overthink it)
2 stalks celery, chopped (my kids pick these out anyway)
2–3 cloves garlic, minced (or that jarred stuff when I’m lazy)
6 tablespoons all-purpose flour

The Creamy Part:

4 cups chicken broth (Swanson’s my go-to, vegetable broth works too)
1 cup heavy cream (the real stuff, not half-and-half)
1 teaspoon Worcestershire sauce
1.5 pounds russet potatoes, peeled and diced (those big brown ones)
2 cups sharp cheddar cheese, plus extra for topping (block cheese, not bagged!)
Salt and pepper

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Instructions

Step 1: Start With The Base

Throw butter in your pot, turn heat to medium. Dump in chopped onion and celery. Cook until they’re soft, maybe 5 minutes. I don’t time this anymore – just cook until they stop looking raw and smell good.

Step 2: Add Garlic and Flour

Toss in garlic and flour. Stir this mess around for 2 minutes minimum. First time I made this I got impatient and skipped ahead. Bad idea. Raw flour soup tastes like paste.

Step 3: Pour In Broth

Here’s where things get tricky. Pour chicken broth super slow while whisking like your life depends on it. I mean really slow. Made chunky soup twice because I dumped it in too fast. My husband won’t let me forget it.

Step 4: Add Cream and Potatoes

Dump in cream, that Worcestershire sauce, and potato chunks. Crank heat until it bubbles, then turn it way down. Put lid on but leave it cracked so steam escapes. Wait 15-20 minutes until potatoes fall apart when you poke them with a fork.

Step 5: Melt The Cheese

Turn off heat completely. This is super important. Add cheese handful by handful, stirring between each addition. Hot soup makes cheese turn into rubber. I’ve thrown away entire pots because I rushed this part.

Step 6: Season It Up

Taste it. Add salt and pepper until it tastes right. My kids can tell when I don’t season enough so I’m generous here.

Step 7: Eat It While It’s Hot

Ladle into bowls. Top with more cheese if you want. My family hovers around the stove waiting for their bowls because this stuff disappears fast.

Notes

Dice your potatoes evenly – about ¾-inch pieces work perfectly for even cooking

Don’t skip the roux step – that flour-butter mixture is what gives you that restaurant-quality thickness

Taste as you go – every cheese has different saltiness levels, so adjust your seasonings accordingly

Keep some broth handy – if your soup gets too thick (which can happen as it sits), just whisk in a little extra broth or cream

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American