Cheddar Cheese Potato Soup Recipe

If you’re craving something cozy, creamy, and downright comforting, you are going to flip for this Cheddar Cheese Potato Soup Recipe. It’s the kind of soup that sticks to your ribs and warms you from the inside out. I remember making this on a chilly evening, and my whole kitchen smelled like a diner—like the best kind of home-cooked meal. So grab your spoon because I’m about to walk you through every little step to make this fan-freaking-tastic soup come together perfectly in your kitchen.

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Ingredients & Why They Work

Every ingredient in this Cheddar Cheese Potato Soup Recipe plays a role in building its rich, comforting character. Picking the right potatoes and cheese really makes a difference, and some simple tips I’ve picked up over time can help you shop smart and prep easily.

• Butter: Provides a silky base and helps soften onions without adding heaviness.
• Vidalia Onion: Sweet and mild, it infuses the soup with subtle sweetness, but any yellow or white onion works if needed.
• Garlic: Adds a hint of warmth and depth without being overpowering.
• Yukon Gold Potatoes: Creamy texture and buttery flavor that’s perfect for soups, plus they break down nicely when simmered.
• Chicken Broth: Builds a savory backdrop—vegetable broth is a great swap if you prefer vegetarian.
• Milk: Brings creaminess and smoothness without the heaviness of cream.
• Extra Sharp Cheddar Cheese: The star of the show! Gives the soup its signature tangy, sharp flavor and melts beautifully.
• Crumbled Bacon & Chopped Chives: Optional, but these garnishes add crunch and freshness that lift the soup.

Tweak to Your Taste

One of the best things about this Cheddar Cheese Potato Soup Recipe is how easy it is to tailor it to your personal preferences. I’m always switching up the toppings or trying different cheese blends depending on what I have on hand. Here are some ways I like to mix it up.

• Variation: Sometimes I stir in a handful of steamed broccoli or add some diced ham to make it extra hearty—and it’s a total winner every time.
• Dairy-Free Option: Use plant-based milk and a vegan cheddar substitute; just note the soup might be less creamy but still delicious.
• Spicy Kick: Toss in a dash of smoked paprika or cayenne pepper if you like a little heat. I find it elevates the flavors without overpowering the cheese.

Step-by-Step: How I Make Cheddar Cheese Potato Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by melting your butter in a large saucepan over medium heat. Once it’s bubbly, add the chopped Vidalia onion and let it cook gently for about 3 minutes until it softens and turns translucent. You want it nice and sweet, so don’t rush this step! Then add the minced garlic and sauté for 2 more minutes—this gives a lovely aromatic base that sets the tone for the whole soup. Be careful not to brown the garlic; just a gentle sizzle is perfect.

Step 2: Cook Potatoes in Broth Until Tender

Next, toss in the peeled and chopped Yukon Gold potatoes and pour in the chicken broth. Bring everything to a rolling boil, then reduce the heat to simmer. Let this cook for 12 to 14 minutes or until your potatoes are fork-tender. One quick tip: try to cut the potatoes into even ½-inch chunks so they cook evenly—that saved me a few times from having mushy bits.

Step 3: Puree and Make It Creamy

Once the potatoes are tender, take about one cup of the mixture and carefully transfer it to a blender or food processor. Puree until silky smooth—this is your secret weapon for that creamy, luscious texture without adding cream. Then stir it back into the pot and mix in the milk. Heat gently over medium heat until the soup is warm and inviting, but don’t let it boil—that can mess with the milk and cause curdling. This is where patience pays off!

Step 4: Add the Cheese & Season

Now for the best part: stir in a cup of your shredded extra sharp cheddar cheese until it melts smoothly into the soup. The flavors meld beautifully here, so keep stirring until everything is hot and cheesy. Taste and add salt and pepper to your liking—sometimes a little extra salt really brings out the cheese punch. Finally, ladle the soup into bowls and top with the remaining cheddar, plus crumbled bacon and chives if you’re feeling fancy.

How to Serve Cheddar Cheese Potato Soup Recipe

Garnishes

I love topping this cheddar cheese potato soup with crispy crumbled bacon and fresh chopped chives—they add a lovely crunch and fresh pop of flavor that contrasts with the creamy soup. Sometimes I’ll even throw on a little shredded extra sharp cheddar right before serving for an ooey-gooey finishing touch. If you want something different, toasted breadcrumbs or a dollop of sour cream work wonders too.

Side Dishes

Pair this soup with a crisp green salad or warm crusty bread for dipping. When I make it for dinner, buttery garlic bread or even simple oven-toasted baguette slices are my go-tos. On chillier days, I’ve also served it alongside roasted veggies or a quick grilled cheese sandwich for a classic combo.

Creative Ways to Present

For a cozy dinner party, I like serving this cheddar cheese potato soup in mini bread bowls—everyone loves the edible vessel! Another favorite is layering the soup in clear glass mugs with a sprinkle of chives and bacon on top; it looks inviting and is easy to hold while mingling. You could even swirl in some drizzle of chili oil or a dollop of pesto for a colorful twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. Before reheating, give it a good stir because it thickens up overnight. If it looks too thick, adding a splash of milk or broth helps loosen it right up without losing flavor or consistency.

Freezing

This soup freezes pretty well but keep in mind that dairy-based soups can sometimes separate when thawed. I freeze portions in freezer-safe containers or bags, leaving a little headspace. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently on the stove with a splash of milk to bring it back to life.

Reheating

Reheat your soup over low to medium heat on the stove, stirring often to keep the cheese smooth and prevent sticking. If the soup feels a bit thick, add a little milk or broth as you warm it up. Microwave works too—just heat in short bursts, stirring each time to keep it creamy and tasty.

FAQs

Final Thoughts

This Cheddar Cheese Potato Soup Recipe is one of those dishes that feels like a warm hug on a chilly day. I adore how simple ingredients come together to create something so rich, comforting, and flavorful. Whether you’re feeding family or want a satisfying meal after a long day, this soup never disappoints. Give it a try—you might even catch yourself making it a weeknight staple like I did!

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