Two amazing things in one bowl—creamy potato & cheese soup. It’s the kind of cozy, flavor-packed combo that makes everyone ask for seconds. Let’s get cooking!
Ingredients for creamy potato & cheese soup
- 3 cups Yukon Gold potatoes, peeled and diced (about 1¼ lb);
- 1 cup whole milk;
- 2 Tbsp unsalted butter;
- ¼ cup all-purpose flour;
- 1 medium yellow onion, finely chopped;
- 3 garlic cloves, minced;
- 3 tsp Dijon mustard (yellow works in a pinch);
- 2 Tbsp brown sugar or honey (optional, for balance);
- 1 cup (4 oz) shredded mozzarella;
- Salt & freshly-ground black pepper to taste;
How to make potato & cheese soup
- Melt butter in a heavy pot over medium-low heat;
- Add onion and garlic; sauté 3–4 min until translucent and fragrant;
- Stir in Dijon and cook 30 sec to bloom the flavor;
- Sprinkle in flour; cook 1 min, stirring constantly to remove the raw taste;
- Fold in potatoes to coat;
- Gradually whisk in milk plus 2 cups water or stock;
- Simmer 12–15 min, stirring now and then, until potatoes are tender and soup thickens;
- For extra silkiness, purée half the soup with an immersion blender (or in batches in a countertop blender);
- Return to low heat; stir in cheese until melted and creamy;
- Season boldly with salt and pepper;
- Ladle into bowls and top with sliced scallions, extra cheese, or crispy bacon if you like;
- Serve hot with crusty bread or buttery toast.
Flavor twists
Swap mozzarella for sharp cheddar, pepper jack, or Parmesan. Add-ins like crumbled bacon, diced ham, shredded carrot, or a handful of baby spinach all taste incredible.
Enjoyed this recipe? Share the love and browse our full collection of comforting soups and stews!