Description
This comforting Cheddar Cheese Potato Soup is a creamy, savory dish made with tender Yukon Gold potatoes, sharp cheddar cheese, and a flavorful base of sautéed Vidalia onions and garlic. Perfect for lunch, it combines rustic textures with rich, cheesy goodness, garnished optionally with crispy bacon and fresh chives for an extra burst of flavor.
Ingredients
Scale
Soup Base
- 1 tablespoon butter
- ½ cup chopped Vidalia onion
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and cut into ½-inch chunks
- 14 oz chicken broth
Liquid & Seasonings
- 1 cup milk
- Salt to taste
- Pepper to taste
Cheese & Garnishes
- 1 ¼ cups shredded extra sharp cheddar cheese, divided
- Crumbled bacon (optional)
- Chopped chives (optional)
Instructions
- Sauté Aromatics: Melt the butter in a large saucepan over medium heat. Add the chopped Vidalia onion and sauté for 3 minutes until softened. Add the minced garlic and sauté for an additional 2 minutes until fragrant, being careful not to burn.
- Cook Potatoes: Add the peeled and chopped Yukon Gold potatoes and chicken broth to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for 12 to 14 minutes or until the potatoes are tender when pierced with a fork.
- Blend Soup: Transfer 1 cup of the hot potato mixture to a blender or food processor and puree until smooth. Return the pureed mixture to the saucepan and stir to combine.
- Add Milk and Season: Stir in the milk and warm the soup over medium heat until hot, but do not allow it to boil. Season with salt and pepper to taste.
- Melt Cheese: Stir 1 cup of the shredded cheddar cheese into the soup until fully melted and heated through, creating a creamy and cheesy texture.
- Serve and Garnish: Ladle the soup evenly into four bowls. Sprinkle each serving with the remaining ¼ cup of cheddar cheese. Garnish with crumbled bacon and chopped chives, if desired, to add extra flavor and texture.
Notes
- Nutritional information does not include garnish such as bacon and chives.
- You can substitute vegetable broth in place of chicken broth for a vegetarian option.
- If you prefer, you can leave the potato skins on; just be sure to scrub the potatoes well before cooking.
- Sweet Vidalia onions provide a milder flavor, but any yellow or white onion works well.
- Extra sharp cheddar cheese delivers the best flavor punch; white extra sharp cheddar is a great alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 35mg
