Here’s a cozy, rich, and comforting recipe for Creamy Cheddar Potato Soup—perfect for chilly days or whenever you want a hearty meal.
Ingredients (Serves 4)
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1½ cups sharp cheddar cheese, grated
- Salt and black pepper to taste
- Optional toppings: crispy bacon bits, chopped green onions, extra shredded cheese, or a dollop of sour cream
Instructions
1. Cook the Vegetables
- In a large pot, melt butter over medium heat.
- Add onion and garlic; sauté until soft and fragrant (about 3–4 minutes).
- Add diced potatoes and cook for 2–3 minutes, stirring occasionally.
2. Make the Base
- Sprinkle the flour over the vegetables and stir for 1–2 minutes to cook the raw taste out.
- Slowly pour in the broth while stirring to avoid lumps.
3. Simmer
- Bring to a boil, then reduce heat to a simmer.
- Cook until potatoes are tender (about 15–20 minutes).
4. Blend and Cream
- For a smooth soup, use an immersion blender to puree some or all of the soup. Leave some potato chunks for texture if desired.
- Stir in milk or cream.
5. Add Cheese
- Gradually add grated cheddar, stirring until melted and creamy.
- Season with salt and black pepper to taste.
6. Serve
- Ladle into bowls and top with optional bacon, green onions, or extra cheese.
- Serve hot with crusty bread for dipping.
Tips
- Use Yukon Gold or Russet potatoes for a creamy texture.
- Avoid boiling the soup after adding cheese to prevent it from separating.
- For extra richness, stir in a little cream cheese or sour cream along with the cheddar.
If you want, I can also give a “slow-cooker version” of this soup that you can prep in the morning and have ready by dinner—super easy for busy days.
Do you want me to make that slow-cooker version?