There’s nothing like a big, steaming bowl of Cheddar Potato Soup to make you feel warm and cozy, especially as the weather cools down.
I remember the first time I made this soup, it was a chilly fall afternoon, and the smell of Beef bacon and garlic filled my kitchen. It instantly made my house feel like home.
This recipe is creamy, hearty, and loaded with flavor, thanks to tender potatoes, sharp cheddar cheese, and just the right hint of spices.
It’s the kind of dish that brings people together, whether you’re serving it at a family dinner or curling up with a bowl on the couch. Trust me, it’s pure comfort in every spoonful!
What’s Inside This Recipe?
Ingredients for Cheddar Potato Soup
Making Cheddar Potato Soup is easier than you might think! Here’s everything you’ll need to get started.
- 6 medium russet potatoes, peeled and diced into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 slices Beef bacon, cooked and crumbled (optional but highly recommended for topping)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 4 cups chicken broth (vegetable broth works for a vegetarian option)
- 2 cups whole milk (or heavy cream for extra creaminess)
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon smoked paprika (optional for a smoky kick)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1/4 cup sour cream (optional, for added tanginess)
- Chopped green onions, for garnish
Special equipment: A large soup pot or Dutch oven, an immersion blender (optional for a smoother texture).
Now, let’s dive into the step-by-step process to bring this creamy, cheesy soup to life!
How to Make Cheddar Potato Soup
Making cheddar potato soup at home is simple and satisfying. Follow these easy steps, and you’ll have a pot of homemade goodness in no time.
Step 1: Sauté the onions and garlic
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Step 2: Make the roux
Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 1–2 minutes to cook off the raw flour taste. This step creates a roux, which will thicken the soup later.
Step 3: Add the broth and potatoes
Slowly pour in the chicken broth while stirring to combine with the roux. Add the diced potatoes, salt, pepper, and smoked paprika if using.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
Step 4: Blend for a creamy texture
If you like a smooth soup, use an immersion blender to puree some or all of the soup directly in the pot. For a chunkier texture, leave most of the potatoes intact.
You can also transfer portions of the soup to a regular blender, but be careful with the hot liquid!
Step 5: Stir in the cheese and milk
Reduce the heat to low. Stir in the shredded cheddar cheese, one handful at a time, until fully melted and smooth.
Then, add the milk (or heavy cream) and mix well. If you’re using sour cream, stir that in now for an extra tangy finish.
Step 6: Serve and garnish
Ladle the soup into bowls and top with crispy Beef bacon bits, chopped green onions, or even more shredded cheese. Serve piping hot with a side of crusty bread or crackers for dipping.
Recipe Variations and Customization Ideas
This cheddar potato soup is incredibly versatile, so feel free to make it your own! Here are a few ideas to get you started:
- Broccoli Cheddar Potato Soup: Add 2 cups of chopped broccoli florets during the last 10 minutes of cooking. They’ll soften just enough and add a pop of color and nutrients.
- Spicy Cheddar Potato Soup: Stir in 1/4 teaspoon of cayenne pepper or a dash of hot sauce for a spicy kick. It’s perfect for those who like their soups with a little heat!
- Loaded Cheddar Potato Soup: Top your bowls with all the fixings, Beef bacon, sour cream, shredded cheese, and even diced avocado for a fully loaded experience.
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend, and make sure your broth is gluten-free. It’s an easy adjustment that doesn’t sacrifice flavor!
- Make-Ahead and Leftovers: This soup reheats beautifully. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw and reheat gently on the stovetop.
Frequently Asked Questions About Cheddar Potato Soup
Can I make this soup in a crockpot?
Yes! To make cheddar potato soup in a crockpot, add all the ingredients except the cheese, milk, and sour cream to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Then, stir in the cheese, milk, and sour cream at the end, letting it warm through before serving.
What’s the best type of potato for this soup?
I recommend using russet potatoes because they’re starchy and break down nicely, creating a creamy texture. Yukon Gold potatoes also work well if you prefer a slightly buttery flavor.
Can I freeze cheddar potato soup?
Absolutely! Let the soup cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. When reheating, thaw it in the fridge overnight and warm it gently on the stovetop, stirring frequently.
How can I make this soup vegetarian?
It’s easy! Swap the chicken broth for vegetable broth and leave out the bacon. You’ll still get a delicious, cheesy, and satisfying soup.
Is there a dairy-free version?
For a dairy-free version, use a plant-based butter, almond or oat milk, and a dairy-free cheddar-style cheese alternative. It won’t be quite as rich, but it’ll still be tasty!
Let’s Make Cheddar Potato Soup Together!
I hope this recipe inspires you to whip up a batch of Cheddar Potato Soup for your family or friends. It’s the ultimate bowl of comfort and perfect for chilly nights or anytime you’re craving something hearty and creamy.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, rate the recipe, or tag me on social media with your soup creations.
Looking for more fall soup recipes? You’ll love my Creamy Pumpkin Soup Recipe or Loaded Baked Potato Soup. Happy cooking!
Warmly,
Wanda
Cheddar Potato Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Immersion blender
Ingredients
- 6 medium russet potatoes peeled and diced into 1-inch cubes
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 4 slices bacon cooked and crumbled (optional but highly recommended for topping)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour or gluten-free flour for a gluten-free version
- 4 cups chicken broth vegetable broth works for a vegetarian option
- 2 cups whole milk or heavy cream for extra creaminess
- 2 cups sharp cheddar cheese shredded
- 1/2 teaspoon smoked paprika optional for a smoky kick
- 1/2 teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 1/4 cup sour cream optional, for added tanginess
- Chopped green onions for garnish
Instructions
Step 1: Sauté the onions and garlic
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Step 2: Make the roux
- Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 1–2 minutes to cook off the raw flour taste. This step creates a roux, which will thicken the soup later.
Step 3: Add the broth and potatoes
- Slowly pour in the chicken broth while stirring to combine with the roux. Add the diced potatoes, salt, pepper, and smoked paprika if using.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
Step 4: Blend for a creamy texture
- If you like a smooth soup, use an immersion blender to puree some or all of the soup directly in the pot. For a chunkier texture, leave most of the potatoes intact.
- You can also transfer portions of the soup to a regular blender, but be careful with the hot liquid!
Step 5: Stir in the cheese and milk
- Reduce the heat to low. Stir in the shredded cheddar cheese, one handful at a time, until fully melted and smooth.
- Then, add the milk (or heavy cream) and mix well. If you’re using sour cream, stir that in now for an extra tangy finish.
