Cheddar Cheese Potato Soup
Servings: 4 cups
Calories: 319cal
Ingredients
- 1 tablespoon butter
- ½ 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
- salt to taste
- pepper to taste
- 1 ¼ cups shredded extra sharp cheddar cheese , divided
- crumbled bacon and chopped chives for garnish, optional
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.1 tablespoon butter, 1/2 cup chopped Vidalia onion, 2 cloves garlic, 4 cups Yukon Gold potatoes, 14 oz chicken broth
- 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 and pepper.1 cup milk, salt, pepper
- Stir 1 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.crumbled bacon and chopped chives
Video
Notes
- 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
