Cheddar Cheese Potato Soup Recipe

If you’re craving a cozy, comforting bowl of soup, you’re going to adore this Cheddar Cheese Potato Soup Recipe. It’s creamy, cheesy, and packed with tender potatoes that melt in your mouth. Trust me, this soup is seriously fan-freaking-tastic and perfect for chilly evenings or whenever you want some soul-warming goodness. I can’t wait to share with you how to make it just right, with some tips I’ve picked up along the way to make sure your soup turns out amazing every time.

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Ingredients You’ll Need

Each ingredient brings something special to this Cheddar Cheese Potato Soup Recipe. I like using Yukon Gold potatoes because they have a buttery flavor and they hold their shape well when cooked. The Vidalia onion adds a subtle sweetness that balances the sharpness of the cheese perfectly.

• Butter: Essential for sautéing and adds a lovely depth of richness.
• Vidalia onion: Sweet and mild, but you can substitute with yellow or white onions if needed.
• Garlic: Just enough to give that aromatic punch without overpowering the soup.
• Yukon Gold potatoes: I recommend peeling them for the creamiest texture, but if you’re short on time, scrub well and leave skins on.
• Chicken broth: Adds savory body to the soup; vegetable broth works great for a vegetarian twist.
• Milk: Use whole milk for richness, but 2% works fine if you want it a bit lighter.
• Extra sharp cheddar cheese: This is the star—choose a good quality cheese for the best flavor and meltiness.
• Bacon and chives (optional): These make for a fantastic garnish that adds crunch and freshness.

Variations

I love making this Cheddar Cheese Potato Soup Recipe as is, but I’m a fan of tweaking it depending on my mood or what I have on hand. Feel free to get creative because it’s easy to make yours uniquely delicious.

• Loaded potato soup: I sometimes stir in sour cream and extra bacon for that “loaded baked potato” feel. My family goes crazy for it!
• Spicy kick: Adding a pinch of cayenne or smoked paprika gives a subtle heat that balances the richness just right.
• Vegetarian swap: Use vegetable broth instead of chicken broth, and skip bacon garnish to keep it meat-free without losing flavor.
• Dairy-free version: I’ve tried using coconut milk and dairy-free cheese alternatives and it works surprisingly well—just a different profile to enjoy.

How to Make Cheddar Cheese Potato Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by melting butter in a large saucepan over medium heat—you’ll smell that lovely buttery aroma right away. Then add the chopped Vidalia onions and cook them for about 3 minutes until they’re soft and slightly translucent. Next, toss in the minced garlic and sauté for another 2 minutes. This gentle cooking brings out the natural sweetness and layers the base flavors beautifully. Don’t rush this step; it makes a big difference in the final taste.

Step 2: Cook the Potatoes in Broth

Add the peeled and chopped Yukon Gold potatoes to the pot, then pour in the chicken broth. Bring everything to a boil, then reduce the heat and simmer for 12 to 14 minutes or until the potatoes are tender when poked with a fork. This part is key—if the potatoes aren’t soft enough, the soup will feel grainy rather than silky. I like to test by pressing a potato piece between my fingers—it should mash easily.

Step 3: Puree a Portion for Creaminess

Here’s a trick I discovered that really ups the creaminess without using heavy cream: scoop out about a cup of the soup mixture and puree it in a blender or food processor until smooth. Then stir it right back into the pot. This creates a luxurious texture that’s thicker and more velvety without being heavy. Just be careful when blending hot liquid—work in batches if needed and vent the lid slightly to avoid steam buildup.

Step 4: Add Milk and Cheese for Richness

Stir the milk into your soup and warm it gently over medium heat—don’t let it boil, or the milk might curdle. Now the magic moment: slowly stir in one cup of shredded extra sharp cheddar cheese until it melts completely. This is where the soup transforms into a cheesy, deeply comforting bowl of goodness. Season with salt and pepper to taste, tasting as you go to get the balance just right.

Step 5: Serve with Tasty Garnishes

Ladle the soup into bowls and sprinkle the remaining cheddar cheese on top while the soup is still hot so it melts slightly. If you like a bit of texture and extra flavor, scatter crumbled bacon and freshly chopped chives over the top. These add a delightful crunch and a pop of color that makes the presentation just as inviting as the taste.

How to Serve Cheddar Cheese Potato Soup Recipe

Garnishes

For garnishes, I love the classic crumbled bacon and fresh chopped chives because they add a smoky crunch and a pop of color that just brightens the bowl. Sometimes I also sprinkle a little extra shredded cheddar or even a dollop of sour cream if I’m feeling indulgent. These little touches make each bite exciting.

Side Dishes

I often serve this soup alongside a crusty baguette or some warm garlic bread to soak up the cheesy broth. A fresh green salad with a tangy vinaigrette also complements it really well, balancing out the richness. My family sometimes enjoys it with roasted vegetables or a simple grilled cheese sandwich for a full comfort meal.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls made from hollowed-out sourdough rolls—guests always love that rustic, cozy feel. You can also sprinkle colorful paprika or microgreens on top for a pop of color if you want it to look a bit more elegant. It’s fun to get creative and make it feel festive!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers and keep it in the fridge for up to 3 days. When reheating, it’s best to warm it gently on the stove over low heat to keep that silky texture intact. If it thickens too much, just stir in a splash of milk or broth to loosen it up.

Freezing

I’ve frozen this soup with good success, but cheddar cheese can sometimes change texture after freezing. To help, I freeze the soup without cheese and add it fresh when reheating. This way, you maintain that fresh, melty cheese goodness even after thawing.

Reheating

When reheating, I recommend doing it slowly over low heat on the stove and stirring often. Adding a little milk or broth as it warms keeps the texture smooth and prevents the soup from getting grainy. Avoid using the microwave for reheating if you can—it tends to heat unevenly and affect the texture.

FAQs

Final Thoughts

Honestly, this Cheddar Cheese Potato Soup Recipe holds a special place in my heart because it’s one of those go-to dishes that everyone in my family requests. It’s simple to make but feels indulgent and comforting, the kind of meal you want to curl up with on a chilly night. I’m confident you’ll enjoy making it as much as eating it—and don’t hesitate to try out your own variations once you get the hang of it! So cozy up, grab a spoon, and let this soup bring some warmth and joy to your kitchen.

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