Delicious Potato Cheddar Soup

Yukon Gold potatoes turn naturally creamy when you simmer them long enough, giving this soup a silky base before you even add the cheese.

Building a proper butter and flour roux might seem old-school, but it’s what makes this soup taste rich and restaurant-worthy instead of grainy or separated.

Sharp cheddar melts smoothly into the hot base, coating every spoonful with tangy cheese flavor that beats any canned version by a mile.

Blending the soup until completely smooth is the secret to that luxurious texture, so don’t skip the food processor step.

A grating of fresh nutmeg and extra sharp cheddar on top turns each bowl into something special enough for guests but easy enough for Tuesday.

Chef Tips

• Yukon Golds are worth it: Their naturally buttery flavor and creamy texture make a noticeable difference over russet potatoes.
• Master the roux: Cook the butter and flour together for 1-2 minutes before adding milk so the flour loses its raw taste.
• Add cheese off heat: Remove the pot from the burner before stirring in cheese to prevent it from breaking or getting stringy.
• Blend carefully: Hot soup expands in a blender, so work in batches and hold the lid down with a towel to avoid eruptions.
• Make ahead friendly: This soup actually tastes better the next day after flavors meld, so don’t hesitate to make it in advance.