Cheddar Cheese Potato Soup Recipe

If you’re in the mood for something cozy, creamy, and downright irresistible, I have just the thing for you. This Cheddar Cheese Potato Soup Recipe is a total game-changer! I absolutely love how it blends tender Yukon Gold potatoes with sharp cheddar for that perfect cheesy hug in a bowl. Whether you’re warming up after a chilly day or simply craving comfort food, you’ll find that this soup hits all the right notes.

this …

Ingredients You’ll Need

Choosing the right ingredients really makes a difference in this Cheddar Cheese Potato Soup Recipe. I prefer Yukon Gold potatoes because they’re creamy and melt in your mouth, but any good-quality potato will work. The extra sharp cheddar is key for that bold cheesy kick.

• Butter: This gives a silky base and adds a subtle richness to the soup.
• Vidalia onion: Their sweetness balances the sharp cheddar beautifully. If you can’t find them, a yellow or white onion works fine.
• Garlic: Adds just the right punch without overpowering the soup.
• Yukon Gold potatoes: Their creamy texture is perfect for soups; you can leave the skin on if you scrub them well!
• Chicken broth: I like the savory depth it brings, though vegetable broth is a great substitution for vegetarians.
• Milk: Keeps the soup creamy without being heavy.
• Extra sharp cheddar cheese: For that tangy, cheesy flavor that melts into the soup beautifully.
• Crumbled bacon and chopped chives: Optional garnishes that add crunch and brightness.

Variations

I love how versatile this Cheddar Cheese Potato Soup Recipe is. Over the years, I’ve tried adding a few twists to keep things exciting, and I’m sure you’ll enjoy making it your own too.

• Vegetarian option: Swap chicken broth for vegetable broth—still delicious and hearty.
• Extra veggies: Throw in some celery or carrots when sautéing onions for more depth and nutrition.
• Spicy kick: Add a pinch of cayenne or smoked paprika for a subtle heat that wakes up the flavors.
• Cheese blend: Try mixing white extra sharp cheddar with mild cheddar for a layered cheese flavor.

How to Make Cheddar Cheese Potato Soup Recipe

Step 1: Sauté your aromatics

Start by melting butter in a large saucepan over medium heat — the smell alone is worth it! Then add chopped Vidalia onions and sauté for about 3 minutes until they turn translucent and sweet. Toss in the minced garlic and cook for another 2 minutes, stirring frequently so it doesn’t burn. This base packs a punch of flavor that you’ll taste in every spoonful.

Step 2: Cook the potatoes until tender

Add your peeled and chopped Yukon Gold potatoes along with the chicken broth. Bring it all to a boil, then immediately reduce to a simmer. Cover and let it cook for 12 to 14 minutes, checking occasionally — the potatoes should be fork-tender but not falling apart. This step is where the potatoes soak up all that savory goodness.

Step 3: Puree and enrich

Here’s a little trick I discovered: take about a cup of the soup mixture and carefully blend it until smooth—either in a blender or food processor. Then stir that creamy base back into your pot. This makes the texture extra smooth without losing the cozy bite of potato chunks. Next, stir in the milk and warm it over medium heat. Just shy of boiling is perfect — boiling can split the milk and make it grainy.

Step 4: Melt in the cheese

Time for the star of the show! Stir in one cup of shredded extra sharp cheddar cheese until it melts into the soup, creating that luscious, velvety finish. Then ladle your soup into bowls and sprinkle the remaining cheese on top for extra cheesiness. The melted and chopped cheese topping gives each bite a satisfying, gooey texture.

Step 5: Garnish and serve

I love topping mine with crispy crumbled bacon and fresh chopped chives — the smoky crunch balances the creamy soup beautifully. But feel free to skip the bacon or try other toppings you enjoy, like sour cream or green onions. Serve it warm and watch everyone go back for seconds!

How to Serve Cheddar Cheese Potato Soup Recipe

Garnishes

I usually top this soup with crispy crumbled bacon for saltiness and bright, freshly chopped chives for a hint of onion sharpness. Sometimes I add a dollop of sour cream or even some crunchy fried shallots for extra texture—trust me, the garnishes take this to the next level.

Side Dishes

Pair your bowl with warm crusty bread or a soft dinner roll to soak up all that cheesy goodness. A simple green salad dressed with vinaigrette balances out the richness perfectly. For a heartier meal, roasted veggies or a classic BLT sandwich work wonders alongside this soup.

Creative Ways to Present

For special occasions, I serve the soup in mini bread bowls—it’s a fun way to wow guests and makes the soup extra cozy. You can also sprinkle finely chopped fresh herbs like parsley or thyme for a pop of color. If you’re feeling adventurous, drizzle a little smoked paprika oil or truffle oil on top for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Leftover Cheddar Cheese Potato Soup freezes beautifully, but I always store it in airtight containers in the fridge if I plan to eat it within 3-4 days. When storing, wait until it cools completely to avoid soggy textures and condensation in the container.

Freezing

I usually portion the soup into freezer-safe containers, leaving some room for expansion. On freezer days when I want comfort food fast, pulling this out is a lifesaver. Just know that if your soup has milk, the texture might change a bit—stir well when reheating to bring it back.

Reheating

Reheat gently on the stove over low heat, stirring frequently until warmed through. You can add a splash of milk or broth if it feels too thick. I avoid the microwave for reheating because it can cause uneven heating or curdling.

FAQs

Final Thoughts

This Cheddar Cheese Potato Soup Recipe has been a cozy staple in my kitchen for years. What I love most is how easy it is to make yet how incredible it tastes. I always feel like I’m giving my family a warm hug when they dig into it. So, if you’re craving something rich, simple, and totally satisfying, trust me—give this recipe a try. You’ll thank yourself later with every delicious spoonful.

Print