Cheesy Potato Soup Recipe

4.72 from 21 votes

This cheesy soup is the definition of comfort food! Lots of potatoes, veggies, and cheese will fill you right up.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Difficulty: Easy

Servings:

In a large Dutch oven, heat oil and butter over MEDIUM heat.
2 tablespoons olive oil, 1 tablespoon butter
Add carrots, onion, green peppers, bell peppers, fennel and jalapeno peppers, and cook the vegetables, 5-7 minutes, or until tender and fragrant.
1 cup diced carrots, ½ cup diced yellow onion, ½ cup diced green peppers, ½ cup diced sweet bell peppers, ½ cup diced fennel, 1 medium diced jalapeno peppers
Sprinkle flour over the vegetables and stir. Cook another 30 seconds, while stirring.
2 tablespoons all-purpose flour
Add the chicken broth and potatoes; stir well.
6 cups unsalted chicken broth, 2 cups yukon gold potatoes
Bring the soup to a boil, and reduce heat to MEDIUM-LOW.
Simmer the soup, uncovered, 15 minutes or until potatoes are tender.
Reduce heat to LOW; add salt, ground pepper, nutmeg and milk. Stirring often, cook an additional 5 minutes.
½ teaspoon kosher salt, ¼ teaspoon ground white or black pepper, 1/8 teaspoon freshly grated nutmeg, 1 cup milk
Add shredded cheese and stir until the cheese melts.
1 cup 4 ounces shredded sharp Cheddar, ½ cup 2 ounces shredded Gruyére or Swiss cheese
Enjoy!