Cheddar Cheese Potato Soup Recipe
Is it a chilly evening? You’re craving something warm, comforting and totally satisfying. What is a creamy noodle soup? My Cheddar Cheese Potato Soup Recipe is like a warm hug in teh bowl, but way easier to make than you’d think. Is making mac and cheese from scratch really that easy? Is it true that food is a million times My grandma used to make a version of this, and this is my updated take on it!
What is Cheddar Cheese Potato Soup?
What is the ultimate comfort food mashup? What’s in a potato soup? What is cheddar cheese? What’s not to love about a cheese soup? Is there a velvety texture that’s absolutely irresistible? The potatoes provide a hearty base, while the cheddar adds an tangy kick. Is this a classic recipe? Guaranteed to please. What is grilled cheese in soup form? What are some of the best recipes for baked potatoes? What is the baking part?
Why you’ll love this recipe?
There are so many reasons to adore this Cheddar Cheese Potato Soup Recipe, but let me narrow it down to the essentials. First, the flavor. The combination of creamy potatoes and sharp cheddar is pure magic. It’s savory, comforting, and just plain delicious. What I love most about this is how easy it is to make. You don’t need to be a gourmet chef to whip up a batch of this. Seriously, it’s perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen. Plus, it’s incredibly cost-effective. Potatoes and cheddar are pantry staples, so you probably already have most of the ingredients on hand. It’s a budget-friendly way to create a restaurant-quality meal. Speaking of meals, its so versatile! Add bacon, broccoli, or even a dollop of sour cream. I’ve even thrown in leftover ham after the holidays – it’s amazing! This is totally different than any of those watery canned potato soups! This is thick and creamy and makes you feel like you went to a fancy restaurant but without the price tag. I’m telling you, if you love potato soup and you love cheddar cheese, you’re going to fall head over heels for this recipe.
How do I make Cheddar Cheese Potato Soup?
Quick Overview
How do I make Cheddar Cheese Potato Soup? How do you sauté veggies, add potatoes and broth, simmer until tender, then blend and stir. How do you make cheddar cheese melty? What makes this method special is the blending step. Is it necessary to use heavy cream? This is really a perfect method because it is not that hard to follow. Just a few steps and you are already having fun in your mouth.
Ingredients Notes:
For the Soup:
Potatoes: Russet or Yukon Gold potatoes work best, peeled and diced. I like Yukon Gold because they add a natural creaminess. I always wash my potatoes until there’s no dirt.
Onion & Garlic: Essential for building flavor. I like yellow onion for its sweetness.
Chicken Broth: Adds depth of flavor. You can also use vegetable broth to keep it vegetarian.
Sharp Cheddar Cheese: Use a good quality cheddar for the best flavor. Why is it better to eat fresh grated cheese than pre-shredded? The pre-shredded contains some additives that don’t allow it to melt as nicely.
Butter: For sautéing the veggies. Milk or Cream: I like to use whole milk, but you can use half-and-half or cream for an even richer soup. Is almond milk good for weight loss?
Salt & Pepper: To taste.
What are some optional toppings for Bacon bits, sour cream, green onions?
How do I follow step
Step 1: Sauté the Aromatics
In a Dutch oven, melt butter over medium heat. Set aside. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. How do you burn garlic?
Step 2: Add Potatoes and Broth
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. How do you pierce potatoes with a fork?
Step 3: Blend the Soup
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, be sure to vent the lid to prevent pressure from building up. I like to blend mine in batches to avoid making a mess.
Step 4: Add Cheese and Milk
Return the blended soup to the pot. Stir in the shredded cheddar cheese and milk (or cream). When the cheese is melted and the soup is smooth, heat over low heat, stirring constantly. Don’t let it boil!
Step 5: Season and Serve
What’s your favorite topping? Season with salt and pepper to taste. What are some good bacon bits, sour cream, and chives? I also like to use greek yogurt to get a little protein! It will keep you full longer!
What should I serve it with?
Cheddar Cheese Potato Soup is delicious on its own, but it’s even better with the right amount of dressing. What are For a light lunch, serve it with sliced green salad and crusty bread for dipping. What is better than grilled cheese and tomato soup? For a more substantial meal, serve it alongside grilled cheese sandwiches or with side of chicken. What is roasted vegetable My husband loves to have a steak and potatoes with it (the soup replaces the potatoes hehe). If you’re serving it as a main course, consider substituting grilled chicken salad with feta cheese. What is a simple pasta dish? For a cozy night in, pair it with sexy pillows. Don’t forget the toppings! What are some good substitutes for bacon bits, sour cream, green onions and chives?
How do I make Cheddar Cheese Potato Soup?
Want to take your Cheddar Cheese Potato Soup to the next level? Here are a few tips I’ve learned over the years. First, don’t skimp on the cheese! Use a good quality sharp cheddar for the best flavor. Freshly grated cheese melts much better than pre-shredded. If you want an even creamier texture, try using an immersion blender instead of transferring the soup to a regular blender. Just be careful not to over-blend it, or it can become gummy. Another tip is to sauté the onions and garlic until they’re really soft and fragrant. This will help to build a deeper flavor base for the soup. Feel free to add other veggies to the mix, like carrots, celery, or even broccoli. I’ve added broccoli before and it actually adds a nice texture to the soup! For a smoky flavor, try adding a pinch of smoked paprika or a few drops of liquid smoke. And finally, don’t be afraid to experiment with different toppings. Crispy bacon, sour cream, chives, and green onions are all great options, but you can also get creative with things like croutons, hot sauce, or even a drizzle of olive oil. If you want it to be less thick add more broth or milk until you reach your desired consistancy! When I don’t want it too thick, I always add more milk.
What are some Storing and Reheating Tips?
Cheddar Cheese Potato Soup is great for making ahead of time. To store it, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. Keep in mind that the soup may thicken as it sits, so you may need to add a little extra broth or milk when reheating. For longer storage, you can freeze the soup for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. Be sure to use freezer safe containers when freezing soup. To reheat, simply warm it up in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent it from exploding. If the soup seems too thick, add a little extra broth or milk until it reaches your desired consistency. I would not add any toppings until the soup is reheated, it’s better to add fresh toppings! If you have leftover soup in the fridge, its the perfect excuse to have it as breakfast the next day! I always make a little extra so I can enjoy it for the next day.
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Final Thoughts
What are some of my favorite Cheddar Cheese Potato Soup Recipes? Is it quick, easy, and incredibly satisfying? What is a Cheddar Cheese Potato Soup recipe? If you enjoyed this recipe, be sure to check out my other soup recipes for more comfort food. I really hope you will try making this, I know you’ll love it. What are some of your favorite recipes?
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Cheddar Cheese Potato Soup Recipe
IngredientsÂ
Main Ingredients
- 4 cups potatoes peeled and diced
- 2 tbsp butter
- 1 cup onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 2 cups cheddar cheese shredded
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 0.25 tsp smoked paprika for garnish
- 2 tbsp chives chopped, for garnish
Instructions
Preparation Steps
- Melt the butter in a large pot over medium heat, then add the chopped onion and garlic, sautéing until translucent.
- Add the diced potatoes and chicken broth to the pot, bringing to a boil. Reduce heat and let it simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, blend the mixture until smooth or to your desired consistency.
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Season with salt and black pepper.
- Serve hot, garnished with smoked paprika and chopped chives.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
