Charmie's Potato Cheese Soup

Warm up your soul with Charmie’s Potato Cheese Soup, a creamy, hearty delight perfect for cozy gatherings or chilly evenings. Packed with tender Russet potatoes, melted sharp cheddar cheese, and a touch of heavy cream, this comforting bowl combines rich flavors with a velvety texture. A hint of garlic, paprika, and sautéed onion adds depth, while a blend of chunky and pureed potatoes creates the perfect balance of creaminess and bite. Top it off with crispy bacon crumbles and fresh chives for a restaurant-worthy finish. Ready in just an hour, this crowd-pleasing soup is ideal for a family dinner or a quick meal with leftovers to spare. Ultimate potato cheese soup perfection awaits!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 medium (about 2.5 lbs) Russet potatoes
• 4 tablespoons Unsalted butter
• 1 large (finely chopped) Yellow onion
• 2 cloves (minced) Garlic
• 3 tablespoons All-purpose flour
• 4 cups Chicken broth
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 cups Shredded sharp cheddar cheese
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 0.25 cup (optional for garnish) Chopped chives
• 0.5 cup (crumbled, optional for garnish) Cooked bacon

Directions

Step 1

Peel the potatoes and cut them into 1/2-inch cubes. Set aside in a bowl of cold water to prevent browning.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Sprinkle the flour over the cooked onions and garlic. Stir constantly for 1-2 minutes to create a roux, ensuring the flour is fully incorporated and begins to lightly brown.

Step 4

Gradually pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.

Step 5

Drain the cubed potatoes and add them to the pot. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 6

Blend about half of the soup using an immersion blender to create a creamy texture while keeping some potato chunks intact. (Alternatively, carefully transfer half the soup to a stand blender, blend until smooth, and return to the pot.)

Step 7

Stir in the whole milk and heavy cream. Lower the heat to medium-low and cook for 5 minutes, ensuring the soup is heated through.

Step 8

Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is smooth.

Step 9

Season the soup with salt, black pepper, and paprika. Taste and adjust seasoning as needed.

Step 10

Ladle the soup into bowls and garnish with chopped chives, crumbled bacon, or additional shredded cheese if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(9082.2g)

Amount per serving	% Daily Value*
Calories	9536.8

Total Fat 238.7g	0%
Saturated Fat 141.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 726.6mg	0%
Sodium 8314.9mg	0%
Total Carbohydrate 1566.2g	0%
Dietary Fiber 124.0g	0%
Total Sugars 110.9g
Protein 310.4g	0%

Vitamin D 224.7IU	0%
Calcium 3448.7mg	0%
Iron 85.7mg	0%
Potassium 40465.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 12.9%

Carbs: 64.9%