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
Scale
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
