This cheese soup with roasted potatoes takes comfort food to the next level. Instead of simply boiling potatoes, roasting them first creates caramelized, crispy edges and a depth of flavor that transforms ordinary potato cheese soup into something extraordinary.
The secret is saving some of those crispy roasted potatoes for topping. You get creamy soup with tender potatoes throughout, plus that irresistible crunch on top. It's texture heaven.
Why Roast the Potatoes?
- Caramelization - Natural sugars brown, adding depth
- Crispy edges - Texture contrast in the soup
- Concentrated flavor - Less water = more potato taste
- Two textures - Creamy in soup, crispy on top
Best Potatoes for Roasting
- Yukon Gold - Creamy inside, crispy outside
- Red potatoes - Hold their shape well
- Russets - Fluffier, more starch
Serving Suggestions
- Top with crispy bacon bits
- Fresh chives essential
- Dollop of sour cream
- Extra shredded cheese
Cheese Soup with Roasted Potatoes
Rich soup with crispy roasted potatoes in creamy cheddar sauce.
Nutrition per serving
415Calories
15gProtein
30gCarbs
26gFat
3gFiber
3gSugar
Ingredients
For the Roasted Potatoes:
For the Soup:
Instructions
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Roast potatoes. Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet in single layer. Roast 25-30 minutes, flipping halfway, until golden and crispy.
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Make the base. While potatoes roast, melt butter in a large pot over medium heat. Add onion, cook 5 minutes. Add garlic, cook 1 minute. Whisk in flour, cook 2 minutes.
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Add liquids. Gradually whisk in chicken broth and cream. Simmer 10 minutes until slightly thickened.
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Add cheese. Reduce heat to low. Add cheddar gradually, stirring until melted and smooth. Season with salt and pepper.
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Combine and serve. Reserve 1 cup of crispy potatoes for topping. Stir remaining potatoes into soup. Ladle into bowls, top with reserved potatoes, bacon, and chives.
Recipe Notes
- Extra crispy: Roast potatoes at 450°F for crispier results.
- Air fryer: Air fry potatoes at 400°F for 15-20 minutes.
- Gluten-free: Use cornstarch instead of flour.
- Make ahead: Roast potatoes day before. Reheat separately before serving.
