Cheddar Cheese Potato Soup

Pure comfort food, this creamy potato cheese soup is kicked up a notch by topping with crumbled bacon. Simple ingredients include potatoes, extra sharp cheddar cheese, milk, onion, garlic, and broth.

Cheddar Cheese Potato Soup Recipe

This recipe comes together in about 3o minutes and makes a great lunch. If you serve in small portions like the recipe directs, it’s a wonderful appetizer or side to a sandwich. I like to serve this potato cheese soup with a cool, crisp salad too!

Ingredients you will need:

• 1 tablespoon butter
• 1/2 cup chopped Vidalia onion
• 2 cloves garlic, minced
• 4 cups Yukon Gold potatoes peeled, cut into 1/2-inch chunks
• 14 oz chicken broth
• 1 cup milk
• 1/2 teaspoon black pepper, freshly ground
• 1 1/4 cups shredded extra sharp cheddar cheese, divided
• crumbled bacon and chopped chives for garnish, optional

Helpful kitchen tools:

• Large saucepan
• Wooden spoon
• Ladle
• Chef’s knife
• Cutting board

Kitchen Tips

• Nutritional information does not include garnish
• Vegetable broth can be substituted for chicken broth
• If you prefer, you don’t have to peel the potatoes, just be sure to scrub them first
• We use sweet Vidalia onion, but any yellow or white onion will be fine
• Extra sharp cheddar gives the best flavor, you can also use white extra sharp

How to Make my Potato Cheddar Soup

1. Melt butter in a large saucepan over medium heat.
2. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes.

3. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.

4. Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth.

5. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.

6. Stir one cup of the cheddar cheese into the soup until melted and heated through.
7. Ladle soup into four bowls; top with remaining 1/4 cup cheese.
8. Garnish with crumbled bacon and chopped chives.

What to Serve with this Potato Cheese Soup

• For the ultimate cheesy lunch, serve as a side to my toasted cheddar ham sandwich.
• A great dipper for this soup is a couple slices of my homemade Italian bread.
• You might try topping this creamy potato cheese soup with my ranch seasoned oyster crackers.

Be sure to check out all of my delicious soup recipes!

Cheddar Cheese Potato Soup

Cheesy, creamy and delicious. This potato cheese soup is pure comfort food.

5 from 1 vote

Print Pin Recipe Rate

Course: Lunch

Cuisine: American

Course: Lunch

Cuisine: American

Servings: 4 cups

Calories: 319

Author: Amanda Formaro

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped Vidalia onion
• 2 cloves garlic minced
• 4 cups Yukon Gold potatoes peeled, cut into 1/2-inch chunks
• 14 oz chicken broth
• 1 cup milk
• 1/2 teaspoon black pepper freshly ground
• 1 1/4 cups shredded extra sharp cheddar cheese , divided
• crumbled bacon and chopped chives for garnish, optional

Things You'll Need

• Large saucepan
• Wooden spoon
• Ladle
• Chef's knife
• Cutting board

Instructions

• Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
• Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.
• Stir one cup of the cheddar cheese into the soup until melted and heated through.
• Ladle soup into four bowls; top with remaining 1/4 cup cheese.
• Garnish with crumbled bacon and chopped chives.

Expert Tips & FAQs

• Nutritional information does not include garnish
• Vegetable broth can be substituted for chicken broth
• If you prefer, you don't have to peel the potatoes, just be sure to scrub them first
• We use sweet Vidalia onion, but any yellow or white onion will be fine
• Extra sharp cheddar gives the best flavor, you can also use white extra sharp

Nutrition

Serving: 1cup | Calories: 319cal | Carbohydrates: 27g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 652mg | Potassium: 926mg | Fiber: 5g | Sugar: 4g | Vitamin A: 540IU | Vitamin C: 28mg | Calcium: 388mg | Iron: 6mg

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This post originally appeared here on Feb 19, 2012.