Easy Potato Soup Recipe with Cheese
Creamy, cheesy and cozy, this potato soup simmers tender potatoes, carrots, celery and onions in vegetable broth with fresh herbs, then gets blended smooth and finished with cheddar. Easy to make and perfect for chilly nights.
Ingredients
- 3 tablespoons butter (or vegan butter)
- ¾ cup celery (chopped)
- ¾ cup carrots (chopped)
- ¾ cup onion (chopped)
- 1½ pounds potatoes (chopped, peeled or unpeeled)
- 3 cups vegetable broth
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon ground black pepper (plus more to taste)
- 1½ cups half and half or creamy oat milk
- 8 ounces sharp cheddar cheese (freshly shredded, or plant-based cheddar)
- ¼ cup chives or green onion (chopped, optional)
Instructions
- Melt the butter in a large soup pot over medium-high heat. Add the onion, celery and carrots and sauté until soft, about 7 to 8 minutes.
- Add the potatoes, vegetable broth, parsley, thyme, salt and pepper. Cover and bring to a boil, then reduce the heat to low and simmer until the potatoes are very soft, about 30 minutes.
- Blend with an immersion blender (or in a regular blender, about 2 cups at a time) until it reaches your favorite consistency.
- Warm the half and half or oat milk in a microwave-safe bowl for 1 minute at 50% power. Stir it into the soup along with the cheddar and chives, if using, until the cheese melts. Season with salt and pepper to taste.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Never add cold half and half or milk to hot soup or it can curdle. Warm it first, or temper it with a couple of ladles of soup. Shred your own cheese for the smoothest melt. Potatoes soak up seasoning, so taste and adjust before serving.
VARIATIONS: Swap the cheddar for smoked gouda or pepper jack. Stir in corn or small broccoli florets for extra veggies. Leave it chunky instead of fully blended, or add a pinch of red pepper flakes for a little heat.
MAKE IT FLEX: Stir in crumbled cooked bacon, diced ham or shredded rotisserie chicken with the cheese for a loaded potato soup.
MEAL PREP: Keeps in the fridge for up to 4 days and freezes for up to 3 months. Reheat gently over low heat, stirring often.
SERVING SUGGESTIONS: Top with extra cheddar, chives and a dollop of sour cream. Serve with crusty bread, garlic toast or a grilled cheese sandwich and a crisp green salad.
Nutrition
Calories: 235kcalCarbohydrates: 27gProtein: 14gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 509mgPotassium: 726mgFiber: 3gSugar: 5gVitamin A: 2643IUVitamin C: 23mgCalcium: 215mgIron: 1mg
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