This creamy cheddar potato soup is like a warm hug in a bowl. Packed with tender potatoes and cheesy goodness, it’s perfect for chilly days or whenever you need a cozy meal!
I love how easy it is to make! Just chop some potatoes, throw them in with broth, and let them simmer. Top it with a sprinkle of cheese and maybe some croutons—yum!
Key Ingredients & Substitutions
Potatoes: I recommend using russet or yukon gold potatoes for the best creamy texture. If you’re short on time, you could use canned potatoes, but fresh ones offer better flavor!
Broth: Chicken broth adds richness, but vegetable broth works just as well for a vegetarian option. For extra flavor, consider low-sodium versions to control the saltiness.
Half-and-Half: This adds creaminess, but you can swap it with whole milk or a dairy-free milk like oat milk if needed. Just know it may be a bit lighter in texture.
Cheddar Cheese: Sharp cheddar gives that strong cheese flavor. If you want a milder taste, try medium cheddar or a mix with gouda. For a dairy-free option, there are some great vegan cheeses available.
Bacon: You’re welcome to use turkey bacon or leave it out entirely for a vegetarian twist. Sometimes, I’ll use crispy shallots instead for crunch and flavor.
How Can I Get My Soup Smooth and Creamy?
Blending the soup is key to its creamy texture. I suggest using an immersion blender for ease, but if you’re using a regular blender, do it in batches and ensure to let steam escape to avoid splatters.
- After cooking the potatoes, carefully blend until you reach your desired consistency—smooth with some chunkiness is perfect!
- If you like it chunky, keep some unblended potatoes for a rustic feel.
And remember to heat the soup gently after adding the cheese and half-and-half to avoid curdling. Stir often, and you’ll have a dreamy creamy soup!
Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced potatoes (about 4-5 medium potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese, plus extra for garnish
- 6 slices cooked bacon, chopped (for garnish)
- 2 tablespoons fresh chives, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: fresh thyme sprigs for garnish or cooking
How Much Time Will You Need?
This hearty cheddar potato soup will take about 40 minutes in total. You’ll need around 10-15 minutes to prep your ingredients, and then about 25 minutes for cooking and blending. It’s quick, simple, and so rewarding!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once it’s melted, add the chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant, making your kitchen smell amazing.
2. Create the Roux:
Sprinkle the flour over the cooked onions and garlic, stirring constantly to form a roux. Cook for 2-3 minutes without letting it brown. This helps cook out the raw flour taste and thickens the soup!
3. Add the Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth to avoid lumps. Next, add the diced potatoes, and if you’re using them, toss in the thyme sprigs. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
4. Blend for Creaminess:
Once your potatoes are nice and soft, remove the thyme sprigs if you used them. Using an immersion blender, blend the soup until it’s mostly smooth but still has some potato chunks for texture. If you don’t have an immersion blender, you can carefully transfer portions to a regular blender, blend, and return to the pot.
5. Add Dairy and Cheese:
Stir in the half-and-half or milk and the shredded cheddar cheese until everything is melted and creamy. Keep the heat low and avoid boiling to prevent curdling. You want that cheese to blend smoothly into your soup!
6. Season and Serve:
Season your soup with salt and black pepper to taste. Serve it hot in bowls, garnished with extra shredded cheddar, crispy bacon bits, and chopped fresh chives. Enjoy your delicious and comforting cheddar potato soup!
This soup is perfect for a cozy meal, family gatherings, or when you simply want something warm and delicious. Enjoy every spoonful!
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon Gold potatoes are best for a creamy texture, you can also use red potatoes or a mix. Just keep in mind that waxy potatoes may not break down as much, giving you a chunkier soup.
Is There a Vegan Option for This Soup?
Yes, you can easily make this soup vegan! Use vegetable broth, substitute the half-and-half with unsweetened almond or oat milk, and replace the cheese with a dairy-free cheese alternative. You can use plant-based butter or olive oil in place of butter as well.
How Can I Make This Soup Spicier?
If you like a kick, consider adding a pinch of cayenne pepper or red pepper flakes when sautéing the onions and garlic. You can also garnish with a dash of hot sauce before serving for an extra spicy touch!
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup thickens in the fridge, add a splash of broth or milk to loosen it up while reheating.
