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Cheddar Cheese Potato Soup

by Sara


  • 1 tablespoon butter
  • 1/2 cup chopped Vidalia onion
  • 2 cloves garlic minced
  • 4 cups Yukon Gold potatoes peeled, 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


  • Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
  • Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.
  • Stir one cup of the cheddar cheese into the soup until melted and heated through.
  • Ladle soup into four bowls; top with remaining 1/4 cup cheese.
  • Garnish with crumbled bacon and chopped chives.

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