Name: Potato and Cheddar Cheese Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 4 medium russet potatoes, peeled and diced; 1 medium onion, finely chopped; 3 cloves garlic, minced; 4 cups chicken or vegetable broth; 2 cups sharp cheddar cheese, shredded; 1 cup milk or cream; 3 tablespoons butter; 3 tablespoons all-purpose flour; ½ teaspoon smoked paprika; Salt and pepper to taste; Optional toppings: crispy bacon, chopped chives, extra shredded cheddar; Tools and Equipment:; Large soup pot; Wooden spoon; Immersion blender (or regular blender); Ladle

Potato and Cheddar Cheese Soup

There’s something magical about the simple, hearty comfort of a steaming bowl of potato and cheddar cheese soup. I remember the first time I made this recipe—a chilly winter evening when my kids had just come in from playing outside. I wanted to create something that would warm them up, but also be filling and satisfying. As I stirred the bubbling pot of soup, the smell of sharp cheddar and savory potatoes filled the kitchen, and I knew this would be a family favorite.

What I love most about this recipe is its versatility. It’s easy to make with pantry staples, but the result feels special enough for company. Whether I’m preparing it as a quick weeknight meal or serving it as a starter for a holiday dinner, it always gets rave reviews. And the best part? Watching my family’s faces light up as they savor the creamy, cheesy goodness.

This soup has become a tradition in our home. My kids now ask for it by name whenever the weather turns cold, and it’s even made its way into my weekly meal prep rotation because it reheats beautifully. It’s a hug in a bowl—perfect for busy moms like me who want to create a little bit of culinary magic without spending hours in the kitchen. So, grab your favorite soup pot, and let’s make some memories together.

Questions I Often Get Asked About This Recipe:

Can I make this soup ahead of time?

Absolutely! This soup reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop or in the microwave.

Can I use a different cheese?

While sharp cheddar gives the soup its classic flavor, you can experiment with other cheeses like Gruyère, Colby, or even a blend of your favorites.

Is this recipe gluten-free?

As written, this recipe uses a roux made with flour, but you can substitute gluten-free all-purpose flour to make it gluten-free.

Can I freeze this soup?

Yes, but keep in mind that soups with dairy can sometimes separate when thawed. Stirring well while reheating should help restore its creamy texture.

What You Need to Make Potato and Cheddar Cheese Soup:

Ingredients:

4 medium russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

2 cups sharp cheddar cheese, shredded

1 cup milk or cream

3 tablespoons butter

3 tablespoons all-purpose flour

½ teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: crispy bacon, chopped chives, extra shredded cheddar

Tools and Equipment:

Large soup pot

Wooden spoon

Immersion blender (or regular blender)

Ladle

How to Make Potato and Cheddar Cheese Soup:

Sauté the Vegetables: In a large soup pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.

Make the Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for 1-2 minutes to create a roux.

Add the Broth and Potatoes: Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps. Add the diced potatoes and bring to a boil. Reduce the heat to a simmer, cover, and cook until the potatoes are tender, about 15-20 minutes.

Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.

Incorporate the Cheese and Milk: Stir in the shredded cheddar cheese, milk or cream, and smoked paprika. Season with salt and pepper to taste.

Serve and Garnish: Ladle the soup into bowls and garnish with crispy bacon, chopped chives, and extra cheese if desired.

Tips for Making the Best Potato and Cheddar Cheese Soup:

Choose the Right Potatoes: Russet potatoes work best for their starchy texture, which creates a creamy soup.

Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting. Freshly grated cheese will give a smoother result.

Add Depth of Flavor: A dash of Worcestershire sauce or a hint of mustard powder can enhance the soup’s flavor profile.

Adjust Consistency: For a thicker soup, use less broth or add a tablespoon of cornstarch mixed with water. For a thinner soup, add more broth or milk.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “Perfect for Busy Nights!” This recipe has become a staple in our home. It’s quick, easy, and my kids absolutely love it!

⭐️⭐️⭐️⭐️⭐️ “Delicious and Creamy!” The sharp cheddar makes this soup so flavorful. I added extra chives on top, and it was perfection.

⭐️⭐️⭐️⭐️ “Great Base Recipe!” I used half Gruyère and half cheddar, and it was amazing. Next time, I might add some leeks for more depth.

⭐️⭐️⭐️⭐️⭐️ “Kid-Approved!” My picky eaters went back for seconds! This one’s a keeper.

⭐️⭐️⭐️⭐️ “A Little Too Thick for Me” The soup was delicious, but I’ll thin it out with more broth next time.

Printable Recipe:

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