Finally, reduce the heat to low. Stir in the milk and heavy cream. Warm the soup through but do not let it boil after adding the dairy, as it could separate. Remove the pot from the heat. This is crucial: let the soup cool for just two minutes off the heat before you stir in the shredded cheddar cheese. Adding cheese to a boiling liquid can cause it to seize up and become oily. Stir until the cheese is fully melted and silky. Now, taste! This is when I season generously with salt and pepper. The potatoes and broth need it to really sing.
Pro Tips for Best Results
My number one tip is about the potatoes. Dice them as evenly as you can. I’ve been careless here before, and I ended up with some pieces turning to mush while others were still crunchy. Consistent size means consistent cooking, giving you that perfect blend of creamy base and tender potato pieces.
Let’s talk about the roux (the butter-flour mixture). When you add the flour, don’t just mix it in and move on. Cook it, stirring, for a full two minutes. I’ve tested skipping this, and the soup had a faint, chalky flavor in the background. Cooking the flour properly ensures your soup is velvety and tastes purely of potato and cheese, not raw dough.
For the absolute smoothest, creamiest mouthfeel, warm your milk and cream before adding them to the hot soup. I just microwave them in a measuring cup for 45 seconds. Adding cold dairy to a hot soup can sometimes cause curdling, and it also brings the overall temperature down, slowing everything. This little prep step keeps everything moving smoothly and protects that luxurious texture.(See the next page below to continue…)