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
- Easy Tomato Soup
- Fish Chowder
- Corn Chowder
- Chicken Noodle Soup
- Broccoli Cheese Soup
- Pasta Fagioli
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.
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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Robin says
I have several potato soup recipes but this is by far the quickest to prepare and….the best. My husband and I love this soup. Perfect blend of potato and cheese. I do add a pinch of red pepper flakes for a little bite and paprika for color. So glad to have this recipe in my potato soup file. Thank you!!!
Trish says
So easy, quick and DELICIOUS! I used heavy cream instead of milk just because I had some. This recipe will be added to my regular meals. YUM!
Jesus Is Lord says
Hello,
We made this last night, yum! Thank you for the recipe. I did notice that on the directions I didn’t see anywhere that it says to add the pepper.
Sam says
Been trying to make a good potato soup for 10 years to match my MIL’s recipe (by the time I asked her for it in detail, she had dementia and couldn’t remember how she made it). This was the closest I came…my husband said it was even better than hers (we won’t tell her that ;-) Great recipe! Looking forward to trying more!
Abi says
This was very very good. I added a little bit of sour cream to my bowl and it was even more delicious!
Diane says
I am on a full liquid diet and found this hearty soup to be so delicious and satisfying for a dinner- my husband actually made it for me and it was easy enough for a guy who mostly grills! We adjusted the seasoning slightly, adding a bit more salt and less garlic, and it is a real favorite . Used a large , not hand held blender for smoothness. The potatoes could have been cooked a bit longer, but we loved it!
Sarah says
Can you make this in a crockpot?
Amanda Formaro says
I haven’t, but I’m sure you could. Don’t add the cheese until it’s done, then just stir it in until melted.
Bev says
Made this for dinner this evening, it was fantastic! We added a finely diced up left over pork chop and a little cayenne pepper. My husband finished his bowl and asked when I was going to make it again! Thank you for the recipe!
Rhonda says
Hooray for cute spoons…I have a feeling they’ll be all over the blogosphere soon! Potato soup is so satisfying, especially with cheese!
April @ Angel's Homestead says
Looks great, thanks for reminding me to make some again soon. Mine’s not quite as “lite” as yours. :)
beti says
I was going to ask you about that spoon so thanks for letting us know where you bought them, they are really pretty! I might try the soup with bacon haha I might indulge a little bit and it really does sound quick and easy to do but also delicious
Veronica says
It wasn’t until I was searching my blog for potato recipes today that I realized I really don’t use them very much. What is up with that? This sounds like a perfect way to remedy the situation. (mybizzykitchen.com is having a contest for potato recipes this week, which was why I was searching to see what I had. Head on over if you want to participate!)
Kiran @ KiranTarun.com says
Love the cutlery — too cute :) And I love potato soup now that Florida is slightly chilly. Oh so slightly.
Amanda says
Thank Kiran! I need to get some plain white dishes now so I can use the cutlery more often haha!
Georgia @ The Comfort of Cooking says
This soup looks so delicious, Amanda! Very warm, hearty and just the thing for these cold winter days. Thanks for sharing. You have a lovely blog and I’m so glad to have found you!
Amanda says
Thanks for coming by Georgia! I’ll be heading to your blog after this to take a look! :)
simply.food says
Wow hearty and delicious.And the cutlery is so cute.
Angie @ Bigbearswife says
That soup would be perfect on a day like this!