Perfect for cool autumn evenings: Potato soup with cheese brings coziness to the table

When the leaves fall and the first cold wind sweeps through the streets, it begins again: soup season. Hardly any dish fits autumn better than a deep bowl that warms you from the inside out. This recipe for a creamy potato soup with cheese is just such a quiet comfort food for gray days.

Potato soup with cheese: a recipe for cold autumn days

What makes this potato soup special is its velvety texture. Butter and flour form a delicate roux at the beginning, which, together with milk and vegetable stock, creates a smooth, melt-in-the-mouth base. The grated cheddar cheese forms subtle strings, while the sour cream adds a touch of freshness. Crispy fried bacon is served on top, providing a flavorful contrast. A dish that's quick to prepare and keeps you feeling full for a long time.

Extra tip: For an even smoother soup, purée about a third of the cooked potatoes directly in the pot before adding the other ingredients. This creates a particularly creamy base, while the remaining cubes provide a nice texture. Instead of Cheddar, a strong mountain cheese or leftover Raclette cheese also works wonderfully. For a vegetarian version, the bacon can be replaced with roasted walnuts or crispy fried mushrooms – the autumnal character remains.

Potato soup with cheese: The recipe video shows every step

The video guides you through the recipe step by step: from the crispy bacon to the roux and the final melting of the cheese. This clearly shows the timing, consistency, and the perfect moment to add the cream – ensuring success even for those without extensive soup-making experience.

Potatoes, cheese, and a hint of smoke from the bacon – that's all it takes to welcome autumn with a spoonful. This soup is simple, satisfying, and exactly the kind of dish that brightens up cold evenings. You can never have too much soup, so here are some recipes for beetroot soup and creamy cheese and leek soup.