Cheesy Potato Soup
A creamy and cheesy soup loaded with vegetables, perfect for comfort during chilly days.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 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 pepper (optional)
- 2 tablespoons all-purpose flour
- 6 cups unsalted chicken broth (or vegetable broth)
- 2 cups Yukon Gold potatoes (peeled and diced)
- ½ teaspoon kosher salt
- ¼ teaspoon ground white or black pepper
- ⅛ teaspoon freshly grated nutmeg
- 1 cup milk
- 1 cup shredded sharp Cheddar
- ½ cup shredded Gruyère or Swiss cheese
Instructions
Cooking
- In a large Dutch oven, heat the olive oil and butter over medium heat.
- Add the diced carrots, onions, green peppers, bell peppers, fennel, and jalapeno pepper (if using). Cook the vegetables for 5-7 minutes, or until they are tender and fragrant.
- Sprinkle the flour over the vegetables and stir. Cook for another 30 seconds while stirring.
- Add the chicken broth and diced potatoes; stir well.
- Bring the soup to a boil, then reduce the heat to medium-low.
- Let the soup simmer, uncovered, for 15 minutes or until the potatoes are tender.
- Reduce the heat to low; add the salt, ground pepper, nutmeg, and milk. Stirring often, cook for an additional 5 minutes.
- Add the shredded Cheddar and Gruyère cheese, stirring until the cheese melts.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it up on the stove or in the microwave. If the soup thickens in the fridge, add a little milk or broth to adjust the consistency.