When life feels overwhelming, or the chill of winter seeps into your bones, there’s nothing quite like a bowl of Creamy Cheddar Cheese Potato Soup to soothe your soul. This comforting dish is a delightful combination of rich cheddar cheese, creamy potatoes, and savory aromatics, creating a velvety texture that wraps you in warmth with every spoonful. Whether you’re looking to make an easy weeknight dinner or impress guests with a classic comfort food, this soup is a must-try.
Why You’ll Fall in Love with This Soup
Picture yourself curling up on the couch, bowl in hand, enjoying the creamy, cheesy goodness of this potato soup. The rich flavor of extra-sharp cheddar cheese blends perfectly with the buttery potatoes and sweet Vidalia onion. What makes this soup even better is its simplicity—it’s a one-pot recipe that’s quick to make, but tastes like you spent hours in the kitchen. It’s warm, filling, and feels like a hug in a bowl.
This dish is versatile and can be customized to your liking. Whether you prefer it smooth and creamy or with hearty potato chunks, Creamy Cheddar Cheese Potato Soup delivers a soul-satisfying experience every single time.
Ingredients for Creamy Cheddar Cheese Potato Soup
Here’s everything you’ll need to create this comforting soup, divided into US Customary and Metric measurements for ease.
US Customary Measurements
| Ingredient | Amount |
|---|---|
| Butter | 1 tablespoon |
| Vidalia onion, chopped | ½ cup |
| Garlic, minced | 2 cloves |
| Yukon Gold potatoes, diced | 4 cups |
| Chicken broth | 14 ounces |
| Milk | 1 cup |
| Black pepper (freshly ground) | ½ teaspoon |
| Extra sharp cheddar cheese, shredded | 1¼ cups, divided |
| Optional: crumbled bacon and chopped chives | For garnish |
Metric Measurements
| Ingredient | Amount |
|---|---|
| Butter | 15 grams |
| Vidalia onion, chopped | 120 grams |
| Garlic, minced | 2 cloves |
| Yukon Gold potatoes, diced | 600 grams |
| Chicken broth | 400 ml |
| Milk | 240 ml |
| Black pepper (freshly ground) | 2.5 grams |
| Extra sharp cheddar cheese, shredded | 150 grams, divided |
| Optional: crumbled bacon and chopped chives | For garnish |
How to Make Creamy Cheddar Cheese Potato Soup
1. Sauté the Aromatics
Begin by melting the butter in a large saucepan over medium heat. Once the butter is melted and creamy, add the chopped Vidalia onion. Sauté for about 3-4 minutes, stirring frequently, until the onion becomes soft and translucent. Add the minced garlic and sauté for another minute, or until its aroma fills your kitchen.
2. Add Potatoes and Broth
Next, add the diced Yukon Gold potatoes and pour in the chicken broth. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the saucepan with a lid and let the soup cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Blend the Soup
Once the potatoes are fully cooked, use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. If you prefer a chunkier texture, blend only half of the soup, leaving some potato chunks intact. Alternatively, you can transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
4. Add Milk and Cheese
Stir in the milk and freshly ground black pepper. Bring the soup back to a gentle simmer over low heat. Gradually add 1 cup of the shredded cheddar cheese, stirring continuously to ensure the cheese melts evenly and creates a rich, creamy base.
5. Serve and Garnish
Ladle the soup into bowls while it’s still hot. Sprinkle each serving with the remaining shredded cheddar cheese, and if desired, garnish with crumbled bacon and chopped chives for an added touch of flavor and texture. Serve immediately and enjoy!
What Makes This Soup So Special?
Creamy Cheddar Cheese Potato Soup is a classic comfort food with ingredients that hit all the right notes. Here’s why this soup is a standout:
- Yukon Gold Potatoes: Known for their naturally buttery flavor and creamy texture, they’re the perfect base for this soup.
- Extra-Sharp Cheddar Cheese: Provides a rich, tangy flavor that elevates the soup from good to exceptional.
- Vidalia Onion: Adds a subtle sweetness that balances the savory notes.
- Customizable Texture: Whether you prefer it silky smooth or chunky and hearty, this soup adapts to your preference.
Nutritional Benefits of Key Ingredients
This soup isn’t just delicious—it’s also packed with nutrients:
- Potatoes: A great source of potassium, vitamin C, and complex carbohydrates for sustained energy.
- Cheddar Cheese: Rich in calcium and protein to support strong bones and muscles.
- Garlic: Known for its immune-boosting and anti-inflammatory properties.
- Milk: Provides essential vitamins like B12, as well as calcium and protein.
Expert Tips for Perfect Soup
- Choose the Right Potatoes: Yukon Gold potatoes work best due to their creamy texture and buttery flavor, but russet potatoes are a good alternative if you can’t find them.
- Blend with Care: If using a countertop blender, make sure to blend in batches and let the soup cool slightly before blending to avoid any accidents with hot liquid.
- Season Gradually: Taste as you go and adjust the seasoning, especially the black pepper, to suit your preferences.
- Thicker Soup: If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce the liquid.
Serving Suggestions
Pair your bowl of Creamy Cheddar Cheese Potato Soup with these side dishes for a complete meal:
- Crusty Bread: Perfect for dipping into the creamy soup.
- Side Salad: A fresh, crisp salad with a tangy vinaigrette balances the richness of the soup.
- Grilled Cheese Sandwich: A classic pairing that doubles the cheesy goodness.
How to Store and Reheat Leftovers
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 2 months.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 7 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sodium | 400 mg |
Note: Nutritional values are approximate and may vary depending on ingredient brands and quantities.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth for a vegetarian-friendly version.
2. Can I use a different type of cheese?
Yes, sharp white cheddar, gouda, or even a blend of cheeses work well for this recipe.
3. What’s the best way to thicken the soup?
For a thicker soup, simmer uncovered to reduce the liquid or stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
4. Can I add other vegetables?
Absolutely! Add carrots, celery, or even broccoli for additional nutrients and texture.
5. Can I make this soup dairy-free?
Yes, substitute the milk with unsweetened almond milk and use dairy-free cheese to make a dairy-free version.
6. How can I make it spicier?
Add a pinch of cayenne pepper or a splash of hot sauce for a spicy kick.
Final Thoughts
Creamy Cheddar Cheese Potato Soup is the epitome of comfort food, perfect for cozy nights or when you need a little extra warmth in your life. It’s easy to make, endlessly customizable, and absolutely delicious. So grab your ingredients, whip up a batch, and savor every creamy, cheesy bite!
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Creamy Cheddar Cheese Potato Soup – A Comforting Bowl of Warmth
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Creamy Cheddar Cheese Potato Soup is the perfect comforting dish for chilly nights or when you just need something cozy. Made with creamy Yukon Gold potatoes, extra-sharp cheddar cheese, and savory aromatics like Vidalia onion and garlic, this soup is rich, velvety, and absolutely satisfying. Serve it with crusty bread or a side salad, and you’ve got a meal that warms your body and soul!
Ingredients
- 1 tablespoon butter
- ½ cup Vidalia onion (chopped)
- 2 cloves garlic (minced)
- 4 cups Yukon Gold potatoes (peeled and cut into ½-inch chunks)
- 14 ounces chicken broth
- 1 cup milk
- ½ teaspoon freshly ground black pepper
- 1¼ cups of finely shredded extra sharp cheddar cheese (set aside in portions)
- Optional: crumbled bacon and chopped chives for garnish
Instructions
- Sauté the Aromatics : In a spacious saucepan, gently melt the butter over medium heat until it becomes creamy. Add the chopped Vidalia onion and cook, stirring frequently, until softened (about 3-4 minutes). Stir in the minced garlic and sauté for another minute, or until it releases a delightful aroma.
- Add Potatoes and Broth : Add the diced potatoes and chicken broth to the saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup : Using an immersion blender, carefully blend the soup until smooth and creamy. (Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the saucepan.). If you prefer a chunkier texture, blend only part of the soup, leaving some potato chunks intact.
- Add Milk and Cheese : Stir in the milk and black pepper, and bring the soup to a gentle simmer. Gradually add 1 cup of the shredded cheddar cheese, stirring continuously until the cheese melts and the soup is creamy.
- Serve and Garnish : Ladle the soup into bowls and sprinkle each serving with the remaining cheddar cheese. Garnish with crumbled bacon and chopped chives, if desired, for extra flavor and texture. Serve warm and enjoy!
Notes
- Vegetarian Option: Replace the chicken broth with vegetable broth to make this soup vegetarian-friendly.
- Dairy-Free Option: Substitute the milk with unsweetened almond milk or oat milk and use a dairy-free cheese alternative.
- Freezing Instructions: To freeze, allow the soup to cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- Customizable Texture: Blend as much or as little of the soup as you like, depending on whether you prefer a silky or chunky texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American