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Cheddar Potato Soup

Cheddar Potato Soup Recipe

This cheddar potato soup is rich, creamy, and loaded with tender potatoes and melted cheddar cheese. A comforting one-pot meal that’s perfect for chilly days and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6

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.