Pure comfort food, this creamy potato cheese soup is kicked up a notch with crumbled bacon to top it off. Simple ingredients include potatoes, extra sharp cheddar cheese, milk, onion, garlic, and broth.
Why This Recipe Works
This recipe comes together in about 30 minutes and makes a great lunch. If you serve in small portions like the recipe directs, it’s a wonderful appetizer or side to a sandwich. I like to serve this potato cheese soup with a cool, crisp salad too!
Ingredients You Will Need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make My Potato Cheddar Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the instructions!
- Melt butter in a large saucepan over medium heat.
- Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes.
- Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth.
- Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt and pepper.
- Stir one cup of the cheddar cheese into the soup until melted and heated through.
- Ladle soup into four bowls; top with remaining 1/4 cup cheese.
- Garnish with crumbled bacon and chopped chives.
Expert Tips & FAQs
- Nutritional information does not include garnish
- Vegetable broth can be substituted for chicken broth
- If you prefer, you don’t have to peel the potatoes, just be sure to scrub them first
- We use sweet Vidalia onion, but any yellow or white onion will be fine
- Extra sharp cheddar gives the best flavor, you can also use white extra sharp
What to Serve with this Potato Cheese Soup
- For the ultimate cheesy lunch, serve as a side to my toasted cheddar ham sandwich.
- A great dipper for this soup is a couple of slices of my homemade Italian bread.
- You might try topping this creamy potato cheese soup with my ranch seasoned oyster crackers.
Ingredients
- 1 tablespoon butter
- 1/2 cup chopped Vidalia onion
- 2 cloves garlic minced
- 4 cups Yukon Gold potatoes peeled, cut into 1/2-inch chunks
- 14 oz chicken broth
- 1 cup milk
- 1/2 teaspoon black pepper freshly ground
- 1 1/4 cups shredded extra sharp cheddar cheese , divided
- crumbled bacon and chopped chives for garnish, optional
Things You'll Need
- Large saucepan
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
Before You Begin
- Nutritional information does not include garnish
- Vegetable broth can be substituted for chicken broth
- If you prefer, you don't have to peel the potatoes, just be sure to scrub them first
- We use sweet Vidalia onion, but any yellow or white onion will be fine
- Extra sharp cheddar gives the best flavor, you can also use white extra sharp
Instructions
- Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt and pepper.
- Stir one cup of the cheddar cheese into the soup until melted and heated through.
- Ladle soup into four bowls; top with remaining 1/4 cup cheese.
- Garnish with crumbled bacon and chopped chives.
