This Cheddar Potato Soup is warm, creamy, and oh-so-cheesy! Packed with tender potatoes and rich flavors, it’s like a cozy hug in a bowl.
Making this soup is as easy as pie—just simmer, blend, and stir in that gooey cheese. I love topping it with some crispy bacon bits for an extra crunch! 🥔🧀
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes add a great texture and flavor. If you need a low-carb option, try cauliflower instead. It blends nicely and creates a creamy soup!
Cheddar Cheese: Sharp cheddar gives a bold flavor to the soup. If you’re looking for a milder option, use medium or mild cheddar. For a dairy-free version, try a plant-based cheese.
Broth: Chicken broth adds depth, but vegetable broth is a perfect substitute if you want a vegetarian option. Homemade broth can also elevate the flavor!
Heavy Cream: For a lighter soup, swap half the heavy cream for half-and-half. You could also use coconut milk for a dairy-free twist, which still adds creaminess.
Bacon: While crispy bacon adds great flavor, you can leave it out for a vegetarian soup. Chopped mushrooms sautéed in a little oil can give a nice umami flavor instead.
How Do I Make the Soup Extra Creamy?
Getting that perfect creamy texture is key! After cooking the potatoes, using an immersion blender or a regular blender helps create the ideal creaminess.
- Start by blending a portion of the soup until smooth. This keeps some chunks for texture, which I love!
- Back in the pot, stir in the milk and heavy cream gently. This prevents curdling and helps maintain that smooth texture.
Taking these steps ensures your Cheddar Potato Soup is rich and comforting every time. Enjoy making it, and don’t forget to taste as you go!
Delicious Cheddar Potato Soup
Ingredients You’ll Need:
Basic Ingredients:
- 4 cups diced potatoes (about 4 medium Yukon Gold or Russet potatoes)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
Optional Toppings:
- 4 slices bacon (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting Cheddar Potato Soup will take about 10 minutes to prep and around 30 minutes to cook. Plus, it’s perfect for meal prep or a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and cook until the onion is translucent, which should take about 5 minutes. This will create a nice flavor base for your soup.
2. Add Garlic:
Stir in the minced garlic and cook for about 1 additional minute until it’s fragrant. Be careful not to let it burn!
3. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook this mixture for 2 minutes to get rid of the raw flour taste. This helps thicken your soup!
4. Add Liquid:
Gradually whisk in the chicken or vegetable broth, ensuring that no lumps form. Bring the mixture to a simmer. This is where the magic starts to happen!
5. Cook the Potatoes:
Add the diced potatoes to the pot and let them cook until tender, which will take about 15-20 minutes. You can check by piercing them with a fork.
6. Blend the Soup:
Once the potatoes are soft, use an immersion blender to puree the soup to your preferred consistency. If you don’t have one, carefully transfer half of the soup to a blender, puree until smooth, then return it to the pot.
7. Add Creaminess:
Stir in the milk and heavy cream, heating the soup gently. Be careful not to let it boil, as this can curdle the cream!
8. Cheese It Up:
Gradually add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and black pepper to taste. Feel free to adjust the flavors to your liking!
9. Crispy Bacon (Optional):
If you’re using bacon, cook the slices in a skillet until crispy. Then, crumble them into bits for topping your soup.
10. Serve it Up:
Serve the soup hot, garnished with extra shredded cheddar, bacon bits, and chopped parsley for a pop of color. Enjoy every warm, cheesy bite!
Enjoy your rich, creamy, and comforting Cheddar Potato Soup!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold or Russet potatoes work best, but you can also use red potatoes for a slightly different texture. If you prefer a lower-carb option, cauliflower is a fantastic substitute!
What Can I Use Instead of Heavy Cream?
If you want a lighter soup, you can replace half of the heavy cream with half-and-half or whole milk. For a dairy-free alternative, try using coconut milk or a plant-based cream!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove or in the microwave, stirring occasionally to maintain its creamy consistency.
Can I Make This Soup Ahead of Time?
Yes, you can make the soup ahead of time! Just store it in the refrigerator after cooking. When you’re ready to serve, reheat gently on the stove, adding a splash of milk if the soup has thickened.
