Description
This creamy, comforting Cheddar Cheese Potato Soup features tender Yukon Gold potatoes blended with sharp cheddar cheese and a hint of garlic and onion. Perfect as a cozy lunch, it’s flavorful, easy to prepare, and garnished with crumbled bacon and fresh chives for an extra burst of taste.
Ingredients
Scale
Soup Base
- 1 tablespoon butter
- ½ cup chopped Vidalia onion
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 14 oz chicken broth
Finishing Ingredients
- 1 cup milk
- Salt to taste
- Pepper to taste
- 1 ¼ cups shredded extra sharp cheddar cheese, divided
Garnish (Optional)
- Crumbled bacon
- Chopped chives
Instructions
- Sauté Aromatics: Melt butter in a large saucepan over medium heat. Add the chopped Vidalia onion and sauté for 3 minutes until softened. Add minced garlic and cook for an additional 2 minutes, stirring frequently to release its aroma.
- Cook Potatoes: Add the peeled and chunked Yukon Gold potatoes along with the chicken broth to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer gently for 12 to 14 minutes or until the potatoes are tender and easily pierced with a fork.
- Pureé Soup: Carefully transfer 1 cup of the hot soup mixture to a blender or food processor. Pureé until smooth to add creaminess without fully blending all the potatoes, then return the smooth mixture to the saucepan.
- Add Milk and Season: Stir in the milk and heat the soup over medium heat until it is hot but not boiling. Season to taste with salt and pepper, adjusting as needed to enhance the flavors.
- Melt Cheese: Stir in 1 cup of the shredded extra sharp cheddar cheese until melted and the soup is heated through, creating a rich and cheesy texture.
- Serve and Garnish: Ladle the soup into four bowls. Top each serving with the remaining ¼ cup cheddar cheese. Garnish with crumbled bacon and chopped chives if desired for added flavor and texture.
Notes
- The nutritional information does not include the optional bacon and chive garnish.
- You can substitute vegetable broth for chicken broth to make it vegetarian.
- If you prefer, the potatoes can be left unpeeled—just be sure to scrub them thoroughly.
- Vidalia onions provide sweetness, but any yellow or white onion will work well.
- Extra sharp cheddar cheese offers the best flavor, though white extra sharp can be used as an alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
