Ready to dive into a bowl of creamy, dreamy cheddar potato soup that hugs your soul? This recipe is your ticket to comfort town, with a cheesy, potato-y goodness that’s impossible to resist.
Why This Recipe Works
- The combination of sharp cheddar and creamy potatoes creates a rich flavor profile that’s both comforting and satisfying.
- Using a blend of milk and chicken broth ensures the soup is creamy without being overly heavy.
- Incorporating bacon adds a smoky depth that elevates the soup from good to unforgettable.
- The addition of a roux thickens the soup perfectly, giving it a luxurious texture.
- It’s customizable with various toppings, making it a versatile dish for any occasion.
Ingredients
- 4 cups peeled and diced potatoes
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
- Knife and cutting board
Instructions
Step 1: Sauté the Onions
In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they’re translucent and fragrant, about 5 minutes. This step builds the flavor base of your soup.
Step 2: Make the Roux
Sprinkle the flour over the sautéed onions and stir continuously for about 2 minutes. This cooks the flour and eliminates any raw taste, creating a perfect thickener for your soup.
Step 3: Add Liquids and Potatoes
Gradually whisk in the chicken broth and milk, ensuring no lumps form. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Step 4: Cheese Please
Once the potatoes are tender, reduce the heat to low and stir in the shredded cheddar cheese until it’s completely melted and the soup is smooth. Be patient for the creamiest results.
Step 5: Serve with Toppings
Ladle the soup into bowls and top with crumbled bacon and sliced green onions. Serve hot and enjoy the creamy, cheesy goodness.
Tips and Tricks
For an even smoother soup, you can blend half of it before adding the cheese. If you’re watching your calories, substitute half of the cheddar with a lower-fat cheese. Always shred your own cheese for the best meltability. To make it vegetarian, use vegetable broth and omit the bacon. For a thicker soup, let it simmer uncovered for a few extra minutes.
Recipe Variations
- Add a cup of broccoli florets with the potatoes for a cheesy broccoli potato soup.
- Swap half the potatoes for cauliflower to lower the carb count.
- Stir in a teaspoon of mustard powder for an extra flavor kick.
- Top with sour cream and jalapeños for a spicy twist.
- Use smoked cheddar cheese for a deeper, smoky flavor.
Frequently Asked Questions
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. Reheat gently on the stove, adding a little milk if it’s too thick.
Can I freeze cheddar potato soup?
Yes, but the texture may change slightly due to the dairy. Thaw in the fridge overnight and reheat slowly, stirring occasionally to bring back the creamy texture.
What can I use instead of cheddar cheese?
Gouda, Monterey Jack, or a blend of your favorite cheeses work well. Just avoid pre-shredded cheeses as they contain anti-caking agents that can affect the texture.
Summary
This cheddar potato soup is the ultimate comfort food, combining creamy potatoes, sharp cheddar, and smoky bacon for a dish that’s sure to please. Easy to make and endlessly customizable, it’s perfect for any day of the week.
