Cheddar Cheese Potato Soup Recipe
Alright friend, if you’re craving something cozy, creamy, and downright comforting, I’ve got just the thing for you—this Cheddar Cheese Potato Soup Recipe is pure magic in a bowl. I’ve made it countless times, and every single time, it’s like a warm hug on a chilly day. Stick with me, and I’ll walk you through all the little tricks to make this your new favorite go-to soup.
Why This Recipe Works
- Richness from Extra Sharp Cheddar: The sharpness of the cheese cuts through the creaminess for a perfectly balanced flavor.
- Velvety Texture: Blending part of the potato mixture creates a silky base without needing heavy cream.
- Layered Aromatics: Sautéing Vidalia onions and garlic brings depth and a hint of sweetness that elevates the soup.
- Simple Ingredients, Big Impact: Using Yukon Gold potatoes and quality broth makes all the difference without complicating the recipe.
Ingredients & Why They Work
The harmony of these ingredients is what makes this Cheddar Cheese Potato Soup Recipe sing. Each component brings something special—whether it’s the buttery base, the wonderful potato creaminess, or the zesty kick from sharp cheddar. Don’t rush on shopping for quality potatoes and cheese; it really pays off!
- Butter: Creates a rich, flavorful starting point and helps soften the onions without browning them too fast.
- Vidalia onion: Its natural sweetness balances out the savory elements beautifully.
- Garlic: Adds a subtle depth without overpowering the dish.
- Yukon Gold potatoes: They cook quickly and have a creamy texture that’s perfect for soup.
- Chicken broth: Builds a savory liquid base that’s more flavorful than water.
- Milk: Lightens the soup, making it creamy without feeling heavy.
- Extra sharp cheddar cheese: The star ingredient for sharp, melty cheesy goodness.
- Crumbled bacon and chopped chives: Optional, but trust me—these toppings add crunch and freshness that take it next level.
Make It Your Way
One of the things I love most about this Cheddar Cheese Potato Soup Recipe is how flexible it is. I usually stick to the classic method, but feel free to get creative — your kitchen, your rules! Here are a few ways I’ve personalized mine.
- Vegetarian Variation: Swap chicken broth for a robust vegetable stock, and omitting bacon still leaves the soup incredibly satisfying.
- Make it Spicy: Occasionally, I add a little smoked paprika or a pinch of cayenne for a subtle kick that warms you up.
- Extra Creamy: For a heartier texture, stir in a splash of heavy cream or sour cream just before serving.
- Seasonal Twist: Toss in some roasted corn or sautéed mushrooms for autumn vibes that complement the cheese perfectly.
Step-by-Step: How I Make Cheddar Cheese Potato Soup Recipe
Step 1: Build That Flavor Base
First, melt your butter in a large saucepan over medium heat—don’t rush this part. Once bubbling, add the chopped Vidalia onion and sweat it gently for about 3 minutes until it’s soft and just turning translucent. Then toss in the garlic and sauté for another 2 minutes until fragrant. Keep stirring so nothing sticks or burns—you want those flavors mellow and sweet, not bitter!
Step 2: Potatoes & Broth Take Center Stage
Next, add those gorgeous Yukon Gold chunks right into the pot, then pour in the chicken broth. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for about 12 to 14 minutes. You’re aiming for fork-tender potatoes—not mushy! This is key for that luscious texture later on.
Step 3: The Secret to Creamy Comfort
Here’s my little trick: scoop out about a cup of the soup’s potato-onion mixture and pop it into a blender or food processor. Pureé it until super smooth, then add it back to the pot. This step is what turns the soup velvety without dumping in heavy cream or flour. Stir in the milk carefully, and warm the soup over medium heat—don’t let it boil, or the milk might curdle.
Step 4: Cheese Time
Now, stir in 1 cup of that shredded extra sharp cheddar cheese bit by bit until totally melted and silky. Season with salt and pepper to your taste. Ladle the soup into bowls and top each with the remaining ¼ cup of cheese—melty, gooey perfection! Optionally, sprinkle with crumbled bacon and chopped chives for that crunch and fresh pop of flavor.
Tips from My Kitchen
- Don’t Skip the Onion Sauté: It adds a sweet foundation that transforms this soup from ‘meh’ to amazing.
- Texture Balance: Pureeing part of the soup gives creaminess without losing the hearty potato bite.
- Quality Cheddar Matters: Go for extra sharp cheddar—trust me, the punch it packs makes all the difference.
- Avoid Boiling After Adding Milk: Keeps your soup smooth and stops milk from curdling or separating.
How to Serve Cheddar Cheese Potato Soup Recipe
Garnishes
I’m a big fan of topping each bowl with crumbled bacon for that smoky, crispy contrast, plus fresh chopped chives that lighten things up with their mild oniony burst. Sometimes, I even sprinkle a little paprika or cracked black pepper on top just for an eye-catching pop. Feel free to toss in sour cream dollops or a few crunchy croutons if you’re in the mood.
Side Dishes
Good bread is a must in my book—something crusty like a baguette or a warm sourdough roll pairs beautifully. I also love a simple green salad with a tangy vinaigrette to cut through the richness. If you’re feeling indulgent, garlic bread or roasted Brussels sprouts on the side make for a complete, hearty meal.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in mini pumpkin bowls during fall—it’s festive and fun! Another time, I garnished with crispy fried shallots and fresh thyme sprigs for an elevated look. Even simple ramekins or mason jars make for charming individual servings. Presentation can make this humble soup feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. Before sealing, let the soup cool to room temperature so condensation doesn’t water things down. When reheating, it often thickens, so I just add a splash of milk or broth as I warm it gently on the stove to bring back that creamy texture.
Freezing
This cheddar cheese potato soup freezes pretty well, though the texture may be slightly different once thawed. Freeze it in meal-sized portions, and thaw overnight in the fridge before reheating. Adding cheese fresh after reheating can help revive that rich cheesy taste.
Reheating
I reheat this soup slowly on the stovetop over low to medium heat, stirring often to prevent scorching. If it’s a bit thick, adding small amounts of milk or broth helps loosen it up without diluting the flavors. Avoid microwaving if possible—it’s easy to overcook and toughen the cheese.
FAQs
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Can I use other types of potatoes in this Cheddar Cheese Potato Soup Recipe?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and flavor, Russet potatoes can also work if you prefer a fluffier soup. Just note that Russets break down faster, so keep an eye on cooking times to avoid a gluey texture.
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Is there a way to make this soup dairy-free or vegan?
Yes! Substitute the butter with olive oil or vegan butter, use a plant-based milk like oat or almond, and swap the cheddar for a vegan cheese alternative made for melting. Just make sure to use vegetable broth instead of chicken broth for a fully vegan version.
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How can I thicken the soup if it feels too thin?
If your soup isn’t as thick as you want, you can mash a few extra potatoes directly in the pot or blend a bit more of the mixture to add creaminess. Another quick fix is simmering it a bit longer uncovered to reduce excess liquid.
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Can I prepare this soup in advance for a party?
Definitely! Make the soup a day ahead, keep it refrigerated, and stir in the cheese right before serving to keep it perfectly melty and fresh. Garnish just before serving for the best presentation.
Final Thoughts
This Cheddar Cheese Potato Soup Recipe holds a special place in my heart—it’s my go-to comfort food when I need a bit of homey warmth and cheesy goodness. It’s straightforward, foolproof, and just so satisfying. I’m sure once you try this, it’ll become a favorite in your kitchen too. So grab your pot, some Yukon Golds, and get ready for a bowl of pure joy—you’ll thank me later!
Print
Cheddar Cheese Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy Cheddar Cheese Potato Soup made with Yukon Gold potatoes, sharp cheddar cheese, and a blend of sautéed onions and garlic. This rich and satisfying soup is perfect for a cozy meal and can be garnished with bacon and chives for added flavor and texture.
Ingredients
Sauté Base
- 1 tablespoon butter
- ½ cup chopped Vidalia onion
- 2 cloves garlic minced
Soup
- 4 cups Yukon Gold potatoes peeled and cut into 1/2-inch chunks
- 14 oz chicken broth
- 1 cup milk
- salt to taste
- pepper to taste
- 1 ¼ cups shredded extra sharp cheddar cheese, divided
Garnish (optional)
- crumbled bacon
- chopped chives
Instructions
- Melt Butter and Sauté Onion: Melt butter in a large saucepan over medium heat. Add chopped Vidalia onion and sauté for 3 minutes until softened.
- Add Garlic: Add minced garlic to the saucepan and sauté for an additional 2 minutes until fragrant.
- Cook Potatoes: Add the peeled and chunked Yukon Gold potatoes and chicken broth to the saucepan. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 14 minutes or until the potatoes are tender when pierced with a fork.
- Puree Soup: Carefully transfer 1 cup of the soup mixture to a blender or food processor and puree until smooth. Return the pureed mixture to the saucepan, stirring well to combine.
- Add Milk and Heat: Stir in the milk and gently heat the soup over medium heat until hot, avoiding boiling to prevent milk from curdling.
- Season and Add Cheese: Season the soup with salt and pepper to taste. Stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Serve and Garnish: Ladle the soup into four bowls. Sprinkle the remaining ¼ cup of cheddar cheese on top. Optionally, garnish with crumbled bacon and chopped chives for added flavor and presentation.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- If you prefer a rustic texture, you don’t have to peel the potatoes—just scrub them well before cutting.
- Any yellow or white onion can be used instead of Vidalia onions if you prefer.
- Extra sharp cheddar cheese provides the best flavor, but white extra sharp cheddar is a great alternative.
- To make the soup thicker, use an immersion blender to puree more of the potato mixture directly in the pot.
- For a dairy-free option, substitute milk and cheese with plant-based alternatives, though flavors will differ.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 35 mg
