Cheddar Cheese Potato Soup
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.
Servings: 4 servings
Calories: 350kcal
Equipment
- Large saucepan
- Blender or Food Processor
Ingredients
Ingredients
- 1 tablespoon butter
- 0.5 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
- 0.5 teaspoon black pepper, freshly ground
- 1.25 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.
Nutrition
Calories: 350kcal | Fat: 18g