Cheddar Cheese Potato Soup Recipe
If you’re craving something cozy, creamy, and downright delicious, you’re going to love this Cheddar Cheese Potato Soup Recipe. It’s one of those recipes I turn to when I want comfort food that’s simple but feels special. Imagine tender Yukon Gold potatoes swimming in a rich cheesy broth, with just the right touches of garlic and onion. Stick around, because I’ll walk you through every step so your soup turns out perfectly smooth and packed with flavor!
Why This Recipe Works
- Simple Ingredients: You don’t need fancy stuff to make something so tasty and satisfying.
- Perfect Texture: Blending part of the soup creates a luscious, creamy base without heavy cream.
- Layered Flavors: Cooking onions and garlic slowly unlocks deep, savory goodness before adding the potatoes.
- Customizable Garnishes: Finish with bacon and chives for crunch and brightness, or swap to your favorites.
Ingredients & Why They Work
Every ingredient in this Cheddar Cheese Potato Soup Recipe plays its part to build layers of comfort. The savory onions and garlic form the aromatic base, while Yukon Gold potatoes provide creamy body. Sharp cheddar cheese adds that irresistible cheesy kick, and milk helps keep things light yet silky. I always recommend fresh ingredients for best flavor—especially good quality cheese and fresh garlic.
- Butter: Melts beautifully and helps soften the onions without burning.
- Vidalia onion: Sweet and mild, perfect for gentle sautéing that adds sweetness.
- Garlic: Gives a subtle punch of flavor—you’ll smell it and instantly get hungry.
- Yukon Gold potatoes: Their creamy texture thickens the soup naturally.
- Chicken broth: Adds savory depth; vegetable broth works if you want meatless.
- Milk: Keeps the soup creamy but lighter than cream.
- Extra sharp cheddar cheese: The star of the show, it delivers that perfect cheese flavor intensity.
- Salt & pepper: Essential for balancing flavors; don’t skip seasoning!
- Crumbled bacon and chopped chives (optional): Adds crunch and a fresh herbal touch for garnish.
Make It Your Way
One of my favorite things about this Cheddar Cheese Potato Soup Recipe is how flexible it is. Once you have the basics down, you can tweak it to suit your taste or what you have on hand. I sometimes like to make it spicier, and other times I keep it mild and creamy for the kids. Trust me, you’ll want to make it your own!
- Variation: I once added a pinch of smoked paprika and cayenne—gave it a warm, smoky heat that everyone loved.
- Dairy-Free Option: Swap cheddar with a vegan cheese alternative and use vegetable broth for a plant-based version.
- Make it Chunky or Smooth: Blend more or less of the soup depending on your texture preference.
- Add Veggies: Toss in some chopped celery or carrots with the onion for extra flavor and nutrients.
Step-by-Step: How I Make Cheddar Cheese Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a large saucepan over medium heat. I like to watch the butter foam just a bit before adding the Vidalia onion. Sauté the chopped onion for about 3 minutes until it’s soft and translucent—don’t let it brown, because we want sweetness, not bitterness. Then add the minced garlic and cook for another 2 minutes, stirring often to keep it from burning. The smell you get here is the prelude to an amazing soup!
Step 2: Cook the Potatoes
Next, add the peeled and diced Yukon Gold potatoes to the pot, then pour in the chicken broth. Bring everything to a boil, then reduce the heat and simmer gently for 12 to 14 minutes. You want the potatoes fork-tender but not falling apart. Pro tip: Keep the pot partially covered to prevent too much evaporation.
Step 3: Blend for Creaminess
Here’s a trick I swear by: scoop out about 1 cup of the soup and puree it in a blender until silky smooth. This step gives you creamy texture without dumping in heavy cream. Just be careful when blending hot liquids—let some steam escape, and hold the lid down with a towel!
Step 4: Finish with Cheese and Seasoning
Return the blended mixture to the saucepan and stir in the milk. Warm the soup over medium heat until it’s hot but don’t let it boil—that can cause it to curdle. Now, stir in a cup of shredded extra sharp cheddar cheese until melted and smooth. Taste and season with salt and pepper. Ladle into bowls, top with the remaining cheese, and if you like, sprinkle on some crumbled bacon and chopped chives for that final wow factor.
Tips from My Kitchen
- Potato Type Matters: Yukon Gold gives a creamy texture without turning gummy; don’t substitute with all-purpose potatoes like russets if you want that silky feel.
- Cheese Quality: Use freshly shredded extra sharp cheddar—pre-shredded sometimes has additives that affect melting.
- Don’t Boil After Adding Milk: Keeps your soup smooth and prevents separation.
- Blend Carefully: When pureeing hot soup, vent the blender lid slightly and hold it with a kitchen towel to avoid splatters.
How to Serve Cheddar Cheese Potato Soup Recipe
Garnishes
I always top my bowls with some crumbled bacon and freshly chopped chives. The bacon adds a smoky crunch, while chives bring a fresh, oniony brightness that balances the richness. But you can also try a dollop of sour cream, extra cheese, or even some green onions if that’s what you have on hand—it’s all about what you like!
Side Dishes
Pair this soup with a warm crusty bread or garlic toast for dipping. A crisp green salad on the side adds a refreshing contrast and makes it a complete meal. When I want a heartier dinner, I bring out a grilled cheese sandwich alongside for maximum comfort-food vibes.
Creative Ways to Present
For special occasions, try serving the soup in hollowed-out mini bread bowls or small pumpkins for an autumnal feel. I once ladled it into little mason jars for a potluck—people loved the rustic presentation and the easy-to-handle portions. Don’t be afraid to get creative; this soup is a crowd-pleaser in any form!
Make Ahead and Storage
Storing Leftovers
I keep leftover cheddar cheese potato soup in an airtight container in the fridge, and it stays perfectly good for about 3 to 4 days. The flavors actually deepen overnight, so sometimes it tastes even better the next day. Just give it a good stir before reheating because the cheese might thicken it slightly.
Freezing
I don’t typically freeze this soup because the potato and dairy can separate upon thawing. If you want to freeze it, freeze before adding the milk and cheese, then add them fresh when reheating. That way, the texture stays more consistent. Honestly, fresh is best for cheesy potato soup.
Reheating
To reheat, warm the soup gently on the stove over low-medium heat, stirring often. If it feels too thick, just splash in a bit more milk or broth until you get the right creamy consistency. Avoid microwaving too long without stirring; low and slow is your best bet.
FAQs
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Can I use other types of potatoes for this soup?
You can, but Yukon Gold potatoes are ideal because of their creamy texture and natural thickness when cooked. Russets might make the soup grainy or too starchy. If you want a chunkier soup, waxy potatoes like red potatoes could work but may affect creaminess.
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Is there a way to make this soup vegan?
Yes! Replace the butter with olive oil, use vegetable broth instead of chicken broth, skip the cheddar or use a vegan cheese alternative, and swap milk for plant-based milk like almond or oat milk. Keep in mind the flavor will be different but still tasty.
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Why do I need to blend part of the soup?
Blending part of the soup creates a creamy, smooth texture without using heavy cream or thickening agents. It balances chunks of potato with a silky base, so it’s hearty and velvety without being lumpy.
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How do I prevent the soup from curdling?
The key is to avoid boiling once you add the milk and cheese. Heat it gently and stir often. Using extra sharp cheddar shredded fresh also helps the cheese melt smoothly without clumping.
Final Thoughts
This Cheddar Cheese Potato Soup Recipe is one of those dishes that feels like a warm hug at the end of a busy day. I love how simple it is to make, yet the flavor and texture feel so luxurious. Whether you’re feeding a family or just want some comforting leftovers, this soup delivers every time. I can’t wait for you to try it—you’ll probably end up making it a regular too!
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Cheddar Cheese Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy Cheddar Cheese Potato Soup featuring tender Yukon Gold potatoes, sharp cheddar cheese, and savory onion and garlic, perfect for a cozy meal and garnished with bacon and chives for added flavor.
Ingredients
Soup Base
- 1 tablespoon butter
- ½ 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
- salt to taste
- pepper to taste
Cheese & Garnish
- 1 ¼ cups shredded extra sharp cheddar cheese, divided
- crumbled bacon for garnish (optional)
- chopped chives for garnish (optional)
Instructions
- Prepare the Base: Melt butter in a large saucepan over medium heat. Add the chopped Vidalia onion and sauté for 3 minutes until softened. Add minced garlic and sauté for another 2 minutes to release the flavors.
- Cook Potatoes: Add the peeled and chopped Yukon Gold potatoes and chicken broth to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 14 minutes or until the potatoes are tender when pierced with a fork.
- Puree Soup: Carefully transfer 1 cup of the hot soup mixture to a blender or food processor. Puree until smooth to create a creamy texture. Return the pureed mixture to the saucepan and stir well.
- Add Milk and Seasoning: Stir in the milk and gently heat the soup over medium heat until hot but not boiling. Season to taste with salt and pepper, adjusting as needed for flavor.
- Melt Cheese: Stir in 1 cup of shredded extra sharp cheddar cheese slowly until completely melted and blended into the soup.
- Serve and Garnish: Ladle the soup into four bowls. Top each serving with the remaining ¼ cup cheddar cheese. Optionally, garnish with crumbled bacon and chopped chives for a savory finishing touch.
Notes
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Peeling the potatoes is optional; just be sure to scrub them thoroughly if you keep the skins on for added texture and nutrients.
- Sweet Vidalia onions add sweetness, but any yellow or white onion will work in this recipe.
- Extra sharp cheddar cheese provides the best flavor, though white extra sharp cheddar is a great alternative.
- For a smoother soup, blend more of the mixture, or use an immersion blender directly in the pot.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
