🥔🧀 Cheddar Potato Soup
A creamy, comforting soup loaded with tender potatoes and rich cheddar cheese — perfect for chilly days or a hearty lunch.
🛒 Ingredients (Serves 4–6)
- 4 medium russet potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1–2 cups shredded sharp cheddar cheese
- 2–3 tbsp butter
- 2–3 tbsp all-purpose flour (for thickening)
- Salt & black pepper, to taste
- Optional toppings: bacon bits, chives, extra cheddar, sour cream
🥣 Instructions
1️⃣ Sauté Aromatics
- In a large pot, melt butter over medium heat.
- Add onion and garlic; sauté 3–4 minutes until soft and fragrant.
2️⃣ Cook Potatoes
- Add diced potatoes and broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
3️⃣ Thicken the Soup
- In a small bowl, mix flour with a little milk to make a slurry.
- Stir into soup and simmer 3–5 minutes until slightly thickened.
- Optional: for a smoother texture, partially mash some potatoes with a potato masher or use an immersion blender.
4️⃣ Add Cheese & Cream
- Reduce heat to low. Stir in cheddar cheese until melted.
- Add milk or cream and mix until smooth.
- Season with salt and pepper to taste.
5️⃣ Serve
- Ladle into bowls and top with optional bacon, chives, extra cheese, or a dollop of sour cream.
🔥 Tips & Variations
- Extra Creamy: Use heavy cream and a little cream cheese.
- Cheesy Blend: Combine sharp cheddar with Gruyère or Monterey Jack.
- Veggie Boost: Add corn, carrots, or celery for added flavor and texture.
- Make-Ahead: Soup can be refrigerated up to 3 days; reheat gently and stir in extra milk if it thickens too much.
If you want, I can also give you:
- Slow cooker cheddar potato soup
- Bacon-loaded ultimate version
- Low-carb version using cauliflower
- Restaurant-style ultra-creamy version
Do you want it thick and hearty or lighter and creamy?
