Finally comes my favorite part: stirring in the heavy cream and shredded cheeses. As they melt, the broth transforms into a creamy, velvety soup with swirls of melted cheese throughout. It thickens slightly and becomes irresistibly rich. I give it a few minutes over low heat so everything melds together, and then it’s ready to serve. Every time, I’m amazed at how simple ingredients create something so comforting.
Pro Tips for Best Results
I tested this recipe three different ways—with pre-shredded cheese, with freshly grated cheese, and with a blend of both. The best texture came from using freshly shredded cheese because it melts smoothly without leaving tiny clumps. Pre-shredded cheese has anti-caking agents that keep it from melting as well, so if you want that restaurant-style creaminess, grate your own.
Here’s what I learned the hard way: don’t crank up the heat once the cream and cheese are added. High temperatures can cause the soup to separate or become grainy. Keeping it on low ensures everything melts gently and stays velvety. Trust me, a few extra minutes on low heat makes all the difference.
Another helpful tip is to dice the potatoes evenly. The first time I made this, I rushed the chopping and ended up with some pieces still firm while others completely dissolved. When the potatoes are uniform, they cook at the same pace and give the soup that perfect balance of chunks and creamy broth.
If you want to elevate the flavor even more, brown the butter before adding the flour. It gives the soup a nutty depth that pairs beautifully with the cheese. It’s a small step, but the payoff in flavor is big.
Common Mistakes to Avoid
I made this mistake once and never again: I added all the cheese at once while the soup was too hot. It clumped immediately, and the texture was nowhere near as smooth as it should have been. Adding cheese slowly over low heat is one of the simplest ways to guarantee silky results.
Another common issue is under-seasoning. Because potatoes absorb salt, the soup can taste bland if you don’t adjust the seasoning after they simmer. Always taste your soup before serving—you may be surprised how much flavor a small pinch of salt and pepper adds at the end.
Some people rush the potato-cooking stage and end up with undercooked chunks. If the potatoes aren’t tender, the soup doesn’t have that comforting texture. Let them simmer until perfectly soft; the broth thickens naturally as they finish cooking.(See the next page below to continue…)