- Best Cheese to Use: Always opt for freshly shredded cheddar cheese to ensure smooth melting. Pre-packaged shredded cheese contains anti-caking agents that can make the soup grainy.
- Potato Choices: Russet potatoes break down slightly for a creamier texture, while Yukon Gold hold their shape better.
- Thickening the Soup: If the soup is too thin, mash some of the potatoes or add a cornstarch slurry.
- Preventing Curdling: Keep the heat low when adding milk and heavy cream to avoid separation.
- Make It Spicy: Add jalapeños, cayenne pepper, or a splash of hot sauce for extra heat.
- Storage Tips: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat slowly on the stovetop, stirring frequently.
For more comfort food inspiration, check out Pinterest’s collection of cheesy soup recipes.