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Cheddar Potato Soup

Cheddar Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 387
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 ½ lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 4 cups low-sodium chicken or vegetable broth
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • ½ cup heavy cream
  • 6 oz sharp cheddar cheese, freshly shredded
  • Optional garnishes: crisp crumbled bacon, sliced chives, extra cheddar

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
  2. Add the potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover loosely and cook until the potatoes are fork-tender, about 15 minutes.
  3. Remove from heat. Use an immersion blender to pulse the soup, blending some of the potatoes while leaving chunks. Stir in the heavy cream and warm over low heat for 3 minutes without boiling.
  4. Turn off the heat. Gradually stir in the shredded cheddar, a handful at a time, until fully melted. Ladle into bowls and top with bacon, chives, or extra cheddar. Serve immediately.

Notes

If you prefer a thicker, sturdier soup, mash a few extra potatoes against the side of the pot with a fork instead of blending. Freshly shredded cheese melts much more smoothly than bagged shreds, so it’s worth the few minutes of grating.