Cheddar Cheese Potato Soup Recipe
Introduction
Cheddar Cheese Potato Soup is a rich, creamy, and comforting dish perfect for chilly days. Packed with Yukon Gold potatoes, sharp cheddar cheese, and flavorful seasonings, this soup is a crowd-pleaser. Its smooth texture and deep cheesy flavor make it a favorite among soup lovers.
Why Make This Recipe
Making Cheddar Cheese Potato Soup at home ensures a fresh and delicious meal with no preservatives. Homemade soup is more affordable than restaurant versions and can be customized to suit individual tastes. Plus, this recipe is simple, requiring minimal ingredients and preparation.
How to Make Cheddar Cheese Potato Soup
This soup comes together with a few basic steps: sautéing aromatics, cooking potatoes in broth, blending for creaminess, and melting in sharp cheddar cheese for a rich, velvety finish. Garnish with crispy bacon and chives for an extra flavor boost.
Ingredients
- 1 tablespoon butter
- 1/2 cup chopped Vidalia onion
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 14 oz chicken broth
- 1 cup milk
- 1/2 teaspoon black pepper, freshly ground
- 1 1/4 cups shredded extra sharp cheddar cheese, divided
- Crumbled bacon and chopped chives for garnish (optional)
Directions
- Melt butter in a large saucepan over medium heat.
- Add chopped onion and sauté for 3 minutes.
- Add minced garlic and sauté for an additional 2 minutes.
- Add potatoes and chicken broth; bring to a boil.
- Reduce heat and simmer for 12 to 14 minutes or until the potatoes are tender.
- Transfer 1 cup of the soup mixture to a blender or food processor; purée until smooth.
- Return the blended mixture to the saucepan. Stir in milk and heat over medium heat until warm (do not boil).
- Season to taste with salt and black pepper.
- Stir in 1 cup of shredded cheddar cheese until fully melted and incorporated.
- Ladle soup into four bowls and top with the remaining 1/4 cup of cheese.
- Garnish with crumbled bacon and chopped chives, if desired.
How to Serve Cheddar Cheese Potato Soup
This soup pairs well with crusty bread, garlic toast, or a fresh green salad. Serve it in a bread bowl for an extra indulgent experience.
How to Store Cheddar Cheese Potato Soup
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. To freeze, let the soup cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight and reheat before serving.
Tips to Make Cheddar Cheese Potato Soup
- Use Yukon Gold potatoes for a naturally creamy texture.
- Blend only part of the soup to maintain some texture.
- Avoid boiling after adding milk to prevent curdling.
- Use extra sharp cheddar for a more pronounced cheese flavor.
- Add crispy bacon, green onions, or sour cream for extra richness.
Variations
- Vegetarian Version: Substitute vegetable broth for chicken broth.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
- Loaded Potato Soup: Stir in cooked bacon and sour cream before serving.
FAQs
How long does Cheddar Cheese Potato Soup last?
It lasts up to 3 days in the refrigerator when stored in an airtight container.
Can I substitute an ingredient in Cheddar Cheese Potato Soup?
Yes! You can swap chicken broth for vegetable broth or use different cheese varieties like Gruyère or Monterey Jack.
What can I serve with Cheddar Cheese Potato Soup?
Pair it with garlic bread, a side salad, or a warm sandwich for a complete meal.
Cheddar Cheese Potato Soup
Ingredients
- 1 tablespoon butter
- 1/2 cup chopped Vidalia onion
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 14 oz chicken broth
- 1 cup milk
- 1/2 teaspoon black pepper, freshly ground
- 1 1/4 cups shredded extra sharp cheddar cheese, divided
- Crumbled bacon and chopped chives for garnish (optional)
Instructions
- Melt butter in a large saucepan over medium heat.
- Add chopped onion and sauté for 3 minutes.
- Add minced garlic and sauté for an additional 2 minutes.
- Add potatoes and chicken broth; bring to a boil.
- Reduce heat and simmer for 12 to 14 minutes or until the potatoes are tender.
- Transfer 1 cup of the soup mixture to a blender or food processor; purée until smooth.
- Return the blended mixture to the saucepan. Stir in milk and heat over medium heat until warm (do not boil).
- Season to taste with salt and black pepper.
- Stir in 1 cup of shredded cheddar cheese until fully melted and incorporated.
- Ladle soup into four bowls and top with the remaining 1/4 cup of cheese.
- Garnish with crumbled bacon and chopped chives, if desired.
Notes
Use Yukon Gold potatoes for a naturally creamy texture. Blend only part of the soup to maintain some texture. Avoid boiling after adding milk to prevent curdling. Use extra sharp cheddar for a stronger cheese flavor.
