This warm and creamy cheddar potato soup is like a cozy hug in a bowl! Filled with hearty potatoes and melted cheese, it’s a perfect dish for chilly days.
Whenever I make this soup, I can’t help but think of it as a bowl of happiness! I love to top it with crispy bacon and fresh chives for extra flavor. Yum!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or Russet potatoes for their creamy texture. If you’re short on time, frozen diced potatoes can work too, just cook them a bit longer.
Bacon: Bacon adds a savory crunch. If you prefer a vegetarian option, you can skip it altogether or use smoked paprika for a similar flavor.
Cheese: Sharp cheddar gives the soup great flavor. You can use medium cheddar or even a mild cheese if you’re sensitive to sharp flavors.
Milk and Cream: Whole milk or 2% milk keeps it creamy. If you’re looking for lower fat options, you could use almond milk or skim milk, but the texture will be thinner.
Onion and Garlic: These aromatics are key for flavor. If you want a milder taste, consider using green onions or leeks in place of the regular onion.
How Do I Get the Soup Texture Just Right?
The texture of your soup is really important. Here’s how to get it smooth but still hearty:
- Make a roux by cooking the flour with onions and garlic. This thickens the soup.
- If you like a chunkier texture, use an immersion blender partly so you have both smooth and chunky potatoes.
- Always add cheese slowly and stir until melted. This helps to prevent clumps.
With these tips, you’ll have a deliciously creamy cheddar potato soup that’s perfect for any day! Enjoy!
Cheddar Potato Soup
Ingredients You’ll Need:
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 6 slices bacon
- 1/4 cup fresh chives, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
How Much Time Will You Need?
This delicious cheddar potato soup takes about 30 minutes to prepare and cook. You’ll spend about 15 minutes getting everything ready and then simmering it for another 15 minutes while the flavors blend together perfectly!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon over medium heat until it’s crisp. Carefully remove it and let it drain on paper towels. Once it’s cool, crumble it into small pieces and set aside for later.
2. Sauté the Onion and Garlic:
Using the same pot (with the tasty bits from the bacon), melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Don’t forget to add the minced garlic for the last minute of cooking to keep it fragrant!
3. Make the Roux:
Now, sprinkle the flour over the cooked onions and garlic while stirring continuously for about 2 minutes. This creates a roux that will thicken our soup.
4. Add Broth and Potatoes:
Gradually whisk in the broth. Make sure to remove any lumps. Next, add the diced potatoes. Increase the heat and bring everything to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender—about 15-20 minutes.
5. Blend the Soup:
After the potatoes are tender, use an immersion blender to blend the soup until smooth, but keep it slightly chunky if you like some texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and then return it to the pot.
6. Add Dairy:
Stir in the milk and heavy cream. Heat this mixture on low heat but be careful not to let it boil.
7. Incorporate the Cheese:
Now, gradually add the shredded cheddar cheese, a handful at a time. Stir gently until the cheese is fully melted and mixed in.
8. Final Seasoning:
Taste the soup and add salt and pepper to your liking.
9. Serve and Enjoy:
Serve the soup hot, garnished with the crumbled bacon, additional shredded cheddar, and fresh chives. Enjoy this warm, comforting cheddar potato soup!
Can I Use Different Types of Potatoes?
Definitely! Yukon Gold or Russet potatoes work best due to their creamy texture, but you can also use red potatoes if you prefer. Just make sure to peel and dice them as directed!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk instead of heavy cream. Note that the soup won’t be as rich but will still be delicious!
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and skip the bacon. You can add extra smoked paprika for a hint of smokiness without the meat.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, adding a splash of milk if needed to restore the creamy texture.