This creamy Cheddar Potato Soup is a cozy dish that’s perfect for chilly days. It’s made with tender potatoes, rich cheese, and a splash of cream for that extra comfort!
When it’s cold outside, this soup feels like a warm hug in a bowl. I like to top mine with crispy bacon bits for a bit of crunch—so tasty! 🥔🧀
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or Russet potatoes for the best flavor and texture, perfect for creamy soups. If you’re in a pinch, you can use frozen diced potatoes, but fresh is always best!
Cheddar Cheese: Sharp cheddar is my go-to for that bold cheese flavor. If you’re looking for something different, try a mix of sharp cheddar and Gruyère for added richness, or even a lower-fat cheese if you’re watching calories.
Heavy Cream: This adds a luxurious richness. However, if you’re avoiding heavy cream, you can use half-and-half or even coconut milk for a lighter version, though the flavor will be notably different.
How Do I Make Sure My Soup Is Creamy and Not Lumpy?
The key to a smooth soup is in how you blend it. Using an immersion blender is the easiest, as you blend directly in the pot. If using a traditional blender, allow the soup to cool slightly to prevent splattering. Blend until smooth, then return it to the pot.
- Blend until you reach your desired consistency—some chunks are okay for texture!
- Always add the cheese gradually to help it melt smoothly into the soup.
Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 small onion, finely chopped
- 3 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
For Garnish (Optional):
- 4 strips of bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives
How Much Time Will You Need?
This comforting Cheddar Potato Soup takes about 35-45 minutes in total, with around 15-20 minutes for prep and cooking the potatoes, and an additional 15-20 minutes for making the creamy base and blending everything together. A quick and delightful process!
Step-by-Step Instructions:
1. Cook the Potatoes:
In a large pot, combine the diced potatoes and broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and allow the potatoes to simmer until they’re tender, which should take about 15-20 minutes.
2. Prepare the Roux:
While the potatoes are cooking, melt the butter in a separate saucepan over medium heat. Once melted, whisk in the flour, cooking for about 1-2 minutes. Stir constantly until it forms a paste-like roux.
3. Create the Creamy Base:
Gradually add the milk and cream to the roux, whisking continuously until the mixture thickens slightly, usually in about 3-5 minutes. Remove from heat once it’s nicely thickened.
4. Add Onions and Seasonings:
In the potato pot, add the chopped onion and garlic powder. Cook for another 5 minutes, or until the onion turns translucent and fragrant.
5. Blend the Soup:
For a creamy texture, use an immersion blender directly in the pot to blend until smooth while leaving some chunks. Alternatively, you can transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
6. Combine and Melt the Cheese:
Stir in the creamy roux mixture and the shredded cheddar cheese into the blended potatoes. Mix until the cheddar has melted and everything is combined beautifully.
7. Season and Warm:
Season the soup with salt and pepper according to your taste. Allow it to warm on low heat, being careful not to boil the soup.
8. Serve with Garnish:
Ladle the delicious soup into bowls. Top with crumbled bacon and chopped chives for a beautiful presentation!
9. Enjoy!
Serve the soup hot, perfect alongside your favorite crusty bread or a light salad. Dive into this creamy, cheesy comfort and enjoy every spoonful!
This soup is rich and hearty, a real treat on a chilly day. Happy cooking!
Can I Use Different Types of Potatoes?
Yes! While Yukon Gold and Russet potatoes work best for a creamy texture, you can also use red potatoes or even sweet potatoes for a different flavor profile. Just make sure to adjust cooking times as needed since some types may cook faster.
Can I Make This Soup Vegan?
Absolutely! To make this soup vegan, substitute dairy products with plant-based alternatives. Use vegetable broth, cashew cream or coconut milk instead of heavy cream, and vegan cheese or nutritional yeast for that cheesy flavor. You can skip the bacon or use a plant-based bacon alternative as well.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of milk or cream if needed to bring back the creaminess.
Can I Freeze This Soup?
Yes, you can freeze Cheddar Potato Soup! Allow it to cool completely before transferring to freezer-safe containers. It will last in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove, stirring frequently.