A rich, velvety potato soup loaded with sharp cheddar cheese, this comforting dish offers a silky texture and warm, satisfying flavor. It’s the perfect cozy meal for chilly days, whether served as a hearty lunch or simple dinner. Enjoy it on its own or with crusty bread for the ultimate comfort food experience.
Why You’ll Love This Recipe
- Incredibly creamy and indulgent
- Packed with rich, cheesy flavor
- Simple ingredients and easy to prepare
- Ready in under an hour
- Ideal for weeknight dinners or weekend gatherings
- Versatile and easily customizable
- Great for using up pantry staples
- Can be partially blended for a creamy-yet-chunky texture
- Freezer-friendly
- Kid-friendly and satisfying for all ages
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups potatoes, peeled and diced
3 cups vegetable broth
1 1/2 cups milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)
2 green onions, sliced (for garnish)
Crusty bread, for serving
Directions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute. Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the vegetable broth until smooth. Add the diced potatoes and bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 15–20 minutes, or until the potatoes are tender.
- Stir in the milk and heavy cream. Use an immersion blender to blend the soup to your desired consistency, leaving some chunks for texture.
- Stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and smoked paprika if using.
- Serve hot, garnished with sliced green onions and a side of crusty bread.
Servings and timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Add bacon: Top with crispy cooked bacon for a smoky crunch.
- Vegetarian version: Use vegetable broth and skip any meat toppings.
- Make it spicy: Add diced jalapeños or a dash of hot sauce.
- Lighter option: Use whole milk and skip the cream to reduce richness.
- Extra veggies: Include carrots, celery, or corn for added nutrition.
- Herb-infused: Add thyme or rosemary for a fragrant depth of flavor.
- Cheese twist: Try a mix of cheeses like Gruyère or smoked Gouda.
- Chunkier style: Skip blending for a rustic, hearty version.
- Vegan alternative: Use plant-based milk, vegan cheese, and butter.
- Loaded style: Garnish with sour cream, chives, and more shredded cheese.
Storage/reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often. If the soup thickens too much, add a splash of broth or milk. This soup also freezes well—cool completely, store in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this soup ahead of time?
Yes, it stores and reheats well, making it an excellent make-ahead meal.
What potatoes work best for this soup?
Yukon Gold or Russet potatoes are ideal due to their creamy texture when cooked.
Can I use pre-shredded cheese?
Freshly shredded cheese melts more smoothly, but pre-shredded can be used for convenience.
How do I avoid a grainy texture?
Make sure to melt the cheese slowly over low heat and avoid boiling once the cheese is added.
Can I make this gluten-free?
Yes, substitute the flour with a gluten-free all-purpose flour blend or cornstarch.
Is an immersion blender necessary?
No, you can use a regular blender in batches or skip blending for a chunkier soup.
Can I freeze this soup?
Yes, it freezes well. Allow to cool fully before freezing in airtight containers.
How do I thicken the soup?
Use more flour in the roux or let it simmer longer to reduce and thicken naturally.
Can I use half-and-half instead of cream?
Yes, half-and-half works well and provides a slightly lighter consistency.
What can I serve with this soup?
Crusty bread, a simple green salad, or a grilled cheese sandwich are all great options.
Conclusion
Creamy Cheddar Potato Soup is the perfect balance of richness, comfort, and convenience. With its smooth texture and bold cheesy flavor, it’s a satisfying dish that warms from the inside out. Whether you’re cooking for family or prepping for a cold day, this soup is a reliable and delicious choice you’ll turn to again and again.
Print
Creamy Cheddar Potato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich, velvety potato soup loaded with sharp cheddar cheese, silky smooth texture, and just the right touch of seasoning. Ideal for dipping crusty bread on chilly days or serving as a cozy meal.
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups potatoes, peeled and diced
- 3 cups vegetable broth
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
- 2 green onions, sliced (for garnish)
- Crusty bread, for serving
Instructions
- In a large pot, melt butter over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
- Add garlic and cook for another minute. Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the vegetable broth, then add diced potatoes. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until potatoes are tender.
- Add milk and heavy cream, then use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Stir in shredded cheddar cheese until melted and smooth. Season with salt, pepper, and smoked paprika if using.
- Serve hot, garnished with sliced green onions and paired with crusty bread for dipping.
Notes
- For extra richness, add a dollop of sour cream when serving.
- Use Yukon gold or russet potatoes for a creamy texture.
- Soup can be made ahead and reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 560mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg
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