Pure comfort food, this creamy potato cheese soup is kicked up a notch with crumbled bacon to top it off. Simple ingredients include potatoes, extra sharp cheddar cheese, milk, onion, garlic, and broth.
Why This Recipe Works
This recipe comes together in about 30 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
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make My Potato Cheddar Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the 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
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 of slices of my homemade Italian bread.
- You might try topping this creamy potato cheese soup with my ranch seasoned oyster crackers.
More Soup Recipes
- Italian Sausage Tomato Orzo Soup
- French Onion Soup
- Crockpot Chicken and Dumplings
- Corn Chowder
- Chicken Tortilla Soup
- Broccoli Cheese Soup
- Pasta Fagioli
- Chicken Gnocchi Soup
Be sure to check out all of my delicious soup recipes!
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Cheddar Cheese Potato Soup
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 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
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.
Video
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
This post originally appeared here on Feb 19, 2012.
Amanda Formaro
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Jen says
I am making this Xs 4. I did bacon grease instead of butter and add 1 big carrot and 1 stick of celery. My friend John told be this was a fantastic recipe, but for my larger family I would need to multiple it. Can’t wait to try it.
Laken says
Growing up from a very poor family, my grandmother used to make potato soup quite often and it was so good, I never got the opportunity to get the recipe from her. Here I am in 2022 trying so hard to think of things that are cheap to make but delicious and expanding. I really appreciate your recipe. It brought back amazing memories of sitting around the table with my grandparents and it was really delicious & an absolutely money saver!🥹❤️
Trista says
So good! I make it with veggie stock and no bacon cause I’m a vegetarian but I don’t change anything else which is surprising for me. we’re going into not soup weather but I think I’ll still be making this hehe.