Ingredients
– 1 tablespoon butter Adds a rich base for sautéing onions and garlic, but swap with olive oil for a low-calorie or vegan version
– ½ cup chopped Vidalia onion Provides a sweet, mild flavor that builds the soup’s foundation; yellow or white onions work as gluten-free alternatives if Vidalia isn’t available
– 2 cloves garlic, minced Brings a punchy aroma and depth, enhancing the overall savory taste without adding extra calories
– 4 cups Yukon Gold potatoes, peeled and cut into ½-inch chunks These starchy potatoes create a creamy texture when blended; they’re naturally gluten-free and can be left unpeeled if scrubbed well for added fiber in a low-calorie twist
– 14 ounces chicken broth (vegetable broth can be substituted) Forms the liquid base and adds savory flavor; use vegetable broth for a vegan option to keep it light and meat-free
– 1 cup milk Helps achieve that smooth, creamy consistency; opt for unsweetened almond milk for vegan or low-calorie adaptations
– Salt to taste Seasons the soup perfectly, and using less can make it healthier by reducing sodium levels
– Pepper to taste Adds a subtle kick; it’s naturally gluten-free and fits into low-calorie plans
– 1 ¼ cups shredded extra sharp cheddar cheese, divided Melts into the soup for that irresistible cheesy flavor; choose a vegan cheese alternative for plant-based diets, and reduce the amount for lower-fat options
– Crumbled bacon and chopped chives for garnish (optional) Tops the soup with extra texture and flavor; omit for vegan versions or use smoked tempeh instead
Instructions
1-First Step: Gather and Prep Your Ingredients Before you start, get everything ready to make cooking smoother this is your mise en place. Chop the Vidalia onion and mince the garlic, then peel and cut the Yukon Gold potatoes into ½-inch chunks. Having these prepped helps the process flow without any pauses, and you can adapt by using vegetable broth if you’re aiming for a vegetarian version of this cheddar potato soup.
2-Second Step: Sauté the Base Start by melting 1 tablespoon of butter in a large saucepan over medium heat. Add the ½ cup of chopped Vidalia onion and sauté for about 3 minutes until it softens and smells sweet. Then, toss in the 2 minced garlic cloves and sauté for another 2 minutes to build a flavorful base for your cheddar potato soup.
3-Third Step: Add Potatoes and Broth Next, stir in the 4 cups of prepared Yukon Gold potatoes and pour in 14 ounces of chicken broth. Bring the mixture to a boil, then lower the heat and let it simmer for 12 to 14 minutes. You’ll know it’s ready when the potatoes are tender, which makes for a creamy texture in this savory cheddar potato soup recipe.
4-Fourth Step: Blend for Creaminess Once the potatoes are soft, scoop out 1 cup of the soup mixture and blend it until smooth in a blender or food processor. This step thickens the soup nicely, and if you’re watching calories, you can use a bit less cheese here. Return the pureed mix to the saucepan, giving your cheddar potato soup that perfect, velvety feel.
5-Fifth Step: Incorporate Milk and Cheese Stir in 1 cup of milk and heat everything over medium heat until it’s hot, but don’t let it boil to avoid curdling. Season with salt and pepper to taste, then add 1 cup of the shredded extra sharp cheddar cheese. Keep stirring until the cheese melts smoothly, creating the creamy cheddar potato soup everyone enjoys.
6-Sixth Step: Serve and Garnish Ladle the soup into bowls and top each with the remaining ¼ cup of cheddar cheese for extra gooeyness. If you like, garnish with crumbled bacon and chopped chives for a tasty finish. This cheddar potato soup can be served right away as a hearty meal, and for more dessert ideas to pair with it, check out our berry trifle recipe for a refreshing end to your dinner.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧅 Use sweet Vidalia onion for the best flavor, though yellow or white onions also work.
🥓 For richer taste, use bacon grease to brown the onions.
🥔 Potatoes do not need peeling if scrubbed well for a more rustic texture and fiber.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and pureeing
- Cuisine: American
- Diet: Vegetarian option (use vegetable broth)
Nutrition
- Serving Size: 1 cup
- Calories: 319 kcal
- Sugar: 4 g
- Sodium: 652 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 51 mg