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
Scale
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
