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
Scale
- 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