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
A rich, flavorful soup featuring crispy roasted potatoes in creamy cheddar cheese sauce. Roasting adds incredible depth.
Nutrition per serving
415 Calories
15g Protein
30g Carbs
26g Fat
3g Fiber
Ingredients
Instructions
- . Toss potatoes with oil, garlic powder, salt. Roast at 425°F for 25 minutes until crispy.
- . Sauté onion in butter 5 minutes. Add garlic. Whisk in flour, then broth and cream.
- . Simmer 10 minutes. Add cheese, stir until melted.
- . Add most potatoes to soup. Top with remaining crispy potatoes, bacon, 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.