This Cheddar Potato Soup is creamy, cheesy, and super comforting! It’s packed with tender potatoes and rich cheddar cheese, making it a perfect dish for chilly days.
I love whipping this up because it’s easy and quick! Just chop, simmer, and blend—almost like magic! Plus, it’s perfect with some crispy bread on the side! 🥖
Key Ingredients & Substitutions
Potatoes: I recommend using Russet potatoes for their fluffiness. You can also use Yukon Gold for a creamier texture. If you’re avoiding carbs, try cauliflower, it blends well and has a similar mouthfeel.
Cheese: Sharp cheddar is a star in this soup for its bold flavor. If you’re looking for a milder taste, use regular cheddar or a blend of several cheeses like Monterey Jack or Gouda for a unique twist.
Bacon: While bacon adds a crispy and smoky flavor, you can use turkey bacon or even omitting it for a vegetarian version. Try adding smoked paprika for that savory taste without meat.
milk and cream: For a light version, swap heavy cream with half-and-half or use a non-dairy alternative like almond or oat milk, keeping the texture in mind.
How Do You Get the Soup Extra Creamy and Smooth?
The secret to achieving that velvety texture lies in properly blending the soup. Here’s how to do it:
- Cook the potatoes until they’re tender before blending—this takes about 15-20 minutes.
- For an extra creamy corn texture, reserve some potato chunks before mixing and add them back to the soup after blending.
- If you’re using a blender instead of an immersion blender, blend in batches to avoid overflow.
Always taste before serving, as the flavors have a chance to meld together, and adjust seasoning if needed.
How to Make Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh chives, chopped, for garnish
How Much Time Will You Need?
This delicious Cheddar Potato Soup will take about 15-20 minutes to prepare and another 20-30 minutes to cook, so you can enjoy it in roughly 45-50 minutes total. Perfect for a comforting meal on a busy day!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the diced potatoes in a large pot. Pour in the broth and bring it to a gentle boil over medium heat. Allow the potatoes to cook for about 15-20 minutes, until they are fork-tender and easily break apart.
2. Sautéing the Aromatics:
While the potatoes are cooking, melt the butter in a separate pan over medium heat. Once the butter is melted and bubbling, add the chopped onion and sauté for about 5 minutes, until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
3. Making the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring it in well to form a roux. Cook this mixture for 1-2 minutes, letting it bubble gently while stirring. This will help thicken the soup later.
4. Combining the Mixtures:
Once the potatoes are tender, carefully transfer the milk and heavy cream into the pot with the potatoes. Then, whisk in the onion, garlic, and flour mixture until everything is well combined. This mixture will give the soup its creamy texture.
5. Blending for Creaminess:
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can ladle the soup into a traditional blender in batches. Just be careful, as the soup will be hot!
6. Adding the Cheese:
Stir in the shredded cheddar cheese until it fully melts into the soup, creating a delightful cheesy flavor. Make sure to taste the soup at this point and add salt and pepper according to your taste preference.
7. Serving Up the Soup:
Ladle the warm soup into individual bowls. Top each bowl with crumbled bacon, some extra shredded cheddar cheese, and sprinkle with chopped chives for a fresh touch.
8. Enjoy!
Serve your Cheddar Potato Soup warm alongside some crusty bread for a complete meal. Enjoy every creamy, cheesy bite!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes provide a fluffy texture, you can also use Yukon Gold for a creamier flavor. If you need a lower-carb option, cauliflower works surprisingly well and blends smoothly!
Can I Make This Soup Vegetarian?
Definitely! Just substitute the chicken broth with vegetable broth, and omit the bacon. For added flavor, consider incorporating smoked paprika or liquid smoke to mimic that savory taste.
How Long Will Leftovers Last?
Your Cheddar Potato Soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You might need to add a splash of milk to loosen it up!
Can I Freeze This Soup?
Yes, you can freeze the soup! Transfer it to freezer-safe containers and it will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove, adjusting the consistency with milk as needed.
