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Bowl of creamy cheddar potato soup topped with shredded cheese, diced carrots, celery, potatoes, and a sprinkle of fresh herbs.

Creamy Cheddar Potato Soup with Veggies

A comforting soup brimming with tender potatoes, carrots, and celery in a creamy cheddar base. Hearty, flavorful, and ideal for chilly nights!
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Prep Time 15 minutes
Cook Time 30 minutes
Cuisine American
Servings 4 Bowls
Calories 320 kcal

Ingredients
  

  • 4 medium russet potatoes peeled and diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 small onion finely chopped
  • 3 cups chicken or vegetable broth
  • 2 cups milk whole or 2%
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup shredded sharp cheddar cheese plus extra for topping
  • Salt and freshly ground black pepper to taste
  • 2 tbsp chopped chives or green onions for garnish

Instructions
 

  • Sauté Vegetables – In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
  • Create Base – Sprinkle flour into the pot and stir for 1 minute. Gradually whisk in broth until smooth.
  • Cook Potatoes – Add diced potatoes, bring to a gentle boil, then reduce heat. Cover and simmer for 15–20 minutes until potatoes are tender.
  • Make it Creamy – Stir in milk and shredded cheddar. Simmer on low until cheese melts and soup thickens. Season with salt and pepper.
  • Serve – Ladle into bowls and top with extra cheddar and fresh chives.

Notes

Tips & Variations

Extra Creamy: Add a splash of heavy cream or half-and-half.
Protein Boost: Stir in cooked diced ham or crispy bacon bits.
Vegetarian: Use vegetable broth and toss in leeks or parsnips for more flavor.
Cheese Swap: Try Gruyère or smoked cheddar for a twist.

Storage

Store in an airtight container for up to 3 days in the fridge. Reheat gently on the stove with a splash of milk.
Keyword cheddar soup, creamy soup recipe, one-pot dinner, potato soup