This creamy cheddar potato soup is warm and comforting, filled with chunky potatoes and melted cheese. It’s like a cozy hug in a bowl on chilly days!
You can enjoy it topped with crispy bacon or fresh herbs! I love making a big batch, so I have leftovers for the week. Who doesn’t love an easy lunch? 🥔🧀
Key Ingredients & Substitutions
Bacon: This adds a lovely smoky flavor. If you prefer a vegetarian option, you can use smoked paprika or liquid smoke to get that depth without the meat.
Potatoes: Yukon Golds are creamy and work well, but Russets are great too. For a lower-carb option, try cauliflower instead. Just make sure to adjust cooking time!
Cheddar Cheese: Sharp cheddar is best for that strong flavor. If you want something milder, use medium cheddar or even a dairy-free cheese if you’re lactose intolerant.
Heavy Cream: You can swap in half-and-half for a lighter option. Alternatively, use coconut milk for a dairy-free version, which will still provide creaminess.
How Can I Get the Best Texture in My Soup?
Achieving the right texture in potato soup is all about balance. You want it creamy yet still chunky! Start by mashing part of the soup after cooking the potatoes. This helps thicken it without losing all the potato pieces.
- After cooking your potatoes until tender, use a potato masher or immersion blender. Go for partial blending so you keep some nice chunks!
- Don’t forget to stir in the cream and cheese gradually. This will give you a silky smooth finish while keeping that hearty potato feel!
- Warm it gently after adding cream and cheese – don’t let it boil again to keep everything creamy.
Cheddar Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 6 slices bacon
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 3 cups chicken broth
- 1 cup water
- 1 cup heavy cream (or half-and-half)
- 2 cups sharp cheddar cheese, shredded, plus extra for garnish
- Salt and black pepper to taste
- 2 tbsp all-purpose flour
- 1/4 cup unsalted butter
- 2 tbsp fresh chives, chopped
- Optional: saltine crackers or bread rolls for serving
How Much Time Will You Need?
This delicious cheddar potato soup will take about 15 minutes to prep and approximately 45 minutes to cook. Overall, you’re looking at just about an hour before you can dive into a warm bowl of this creamy goodness!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot over medium heat, cook the bacon slices until they are nice and crispy. Once cooked, remove the bacon and place it on paper towels to drain the excess grease. Once it’s cool, crumble the bacon into small pieces and set aside.
2. Prepare the Base:
Carefully remove most of the bacon fat from the pot, keeping about 1 tablespoon inside. Add in the butter and let it melt over medium heat.
3. Sauté the Aromatics:
Add the chopped onion to the pot and sauté until it becomes soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute, stirring until fragrant.
4. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 2 minutes to create a roux that will help thicken your soup.
5. Add Broth and Potatoes:
Slowly whisk in the chicken broth and water, stirring to prevent lumps. Increase the heat and bring the mixture to a boil. Then, add the diced potatoes, reduce the heat, and let it simmer until the potatoes are tender (about 15-20 minutes).
6. Blend the Soup:
Once the potatoes are cooked, use a potato masher or immersion blender to partially mash or blend the soup. This will give it a creamy texture while still keeping some potato chunks for a hearty feel.
7. Stir in Cream and Cheese:
Now, stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy. Season with salt and black pepper to taste.
8. Final Heating:
Heat the soup for a few more minutes to warm it through, but remember not to let it boil again!
9. Serve and Enjoy:
Dish out the soup into bowls and garnish with extra shredded cheddar, crumbled bacon, and chopped chives. Serve with warm bread rolls or saltine crackers on the side for a delicious completion to your meal!
This rich and cheesy potato soup is perfect for a cozy meal, featuring tender potatoes paired with sharp cheddar and smoky bacon, finished with the freshness of chives. Grab a spoon and enjoy every comforting bite!
Can I Use Different Types of Cheese?
Absolutely! If you prefer a milder flavor, you can substitute medium cheddar or even try a blend of cheeses such as gouda or Monterey Jack. Just make sure to use a cheese that melts well for that creamy texture!
Can I Make This Soup Vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. For smoky flavor, you can add a dash of smoked paprika or liquid smoke. The resulting soup will still be deliciously comforting!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently. You may need to add a splash of water or stock to thin it out since it can thicken as it sits.
Can I Freeze Cheddar Potato Soup?
Yes, you can freeze the soup! Allow it to cool completely, then store it in freezer-safe containers. It will keep for up to 2-3 months. To reheat, thaw it in the fridge overnight and warm it gently on the stove. Note that the texture may change slightly, but it will still taste great!
