This creamy cheese soup is pure comfort in a bowl — silky, smooth and rich, with tender potatoes and golden homemade croutons for crunch in every spoonful. It comes together quickly from simple ingredients, making it a perfect easy weeknight dinner. For more cosy dinners, try our Creamy Broccoli Soup with Cheese and our Creamy Pumpkin Soup with Seeds.
Ingredients
- 50 g (1 small) carrot
- 70 g (1/2 onion) onion
- 500 g (about 3 medium) potatoes
- 400 g (14 oz) processed cheese
- 30 ml (2 tbsp) olive oil
- 500 ml (2 cups) chicken or vegetable broth
- Bread, for croutons
- Salt and pepper
Instructions
- Saute the diced onion and carrot in olive oil.
- Add the diced potatoes, cover with boiling water, and cook until tender.
- Drain off most liquid, blend the vegetables smooth, and stir in the cheese. Thin with broth to your liking; season.
- For croutons: cube the bread, toss with olive oil, minced garlic, salt, pepper, and paprika, and toast in a skillet or oven.
Tips
- Blend the soup in batches if needed and keep a little cooking liquid aside to adjust the thickness at the end.
- Toast the croutons until crisp all the way through so they stay crunchy on top of the hot soup.
- For more creamy soup ideas, browse Allrecipes and Serious Eats for tested soup techniques.
Nutrition: per 100 g: 37 kcal, protein 1 g, fat 1 g, carbs 4 g.