This creamy cheddar potato soup is comfort in a bowl! Made with fluffy potatoes, sharp cheddar cheese, and a sprinkle of spices, it’s perfect for chilly days.
Honestly, it’s so good that I sometimes consider having it for breakfast! Serve it with some crusty bread, and you’ve got a meal that feels like a warm hug.
Key Ingredients & Substitutions
Bacon: Bacon adds a wonderful crunch and smoky flavor to the soup. You can use turkey bacon or omit it entirely for a vegetarian version. If you’re looking for more flavor, consider adding some smoked paprika or liquid smoke instead.
Potatoes: I recommend using Russet or Yukon gold potatoes for their creaminess. If you’re looking for a healthier option, sweet potatoes can be a great substitute, giving a slightly different flavor while keeping it delicious.
Cheddar Cheese: Sharp cheddar really gives the soup a hearty taste. However, you can substitute with a mild cheddar or a cheese like Gouda for a different twist. For a dairy-free version, try vegan cheese designed for melting.
Broth: Chicken broth adds richness, but vegetable broth works just as well for a vegetarian option. Homemade broth will elevate the flavor even more if you have it on hand!
How Do You Make Sure Your Soup Is Creamy Without Curdling the Cheese?
To avoid curdling the cheese when making your cheddar potato soup, follow these key tips:
- Make sure your soup is not boiling when you add the cheese; add it on low heat to ensure a smooth melt.
- Gradually stir in the milk and cream before adding the cheese, letting it warm up slowly.
- If you’re using pre-shredded cheese, know that it often contains anti-caking agents that can affect melting. Freshly shredded cheese usually melts better.
- Melt the cheese slowly by stirring continuously until fully incorporated. This helps keep the texture smooth.
Following these tips will help you score the ultimate creamy texture in your soup. Enjoy making your cheddar potato soup! It’s the perfect comfort food for any occasion.
Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes (Russet or Yukon gold work well)
- 3 cups chicken broth (or vegetable broth)
- 1 cup milk (whole or 2% for creaminess)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tbsp butter
- Salt and pepper to taste
- 2 tbsp all-purpose flour
For Topping:
- Fresh chives, chopped (for garnish)
- Optional: sour cream for serving
Time Needed:
This recipe will take about 10 minutes for preparation and 30-35 minutes of cooking time. Overall, you’ll need around 45 minutes to enjoy a warm, delicious bowl of cheddar potato soup!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until it is nice and crispy. Once done, remove the bacon from the pot, crumble it once it’s cooled, and set it aside. Leave about 2 tablespoons of the bacon fat in the pot; this will add flavor to your soup!
2. Sauté the Veggies:
Next, add the butter to the bacon fat in the pot. Toss in the chopped onion and sauté until it turns translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute. Stir frequently so that the garlic doesn’t burn!
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to create a roux, which helps thicken the soup.
4. Add the Liquid:
Gradually whisk in the chicken broth, making sure to break up any lumps from the flour. Bring this mixture to a simmer; that’s when the magic begins!
5. Cook the Potatoes:
Now, add the diced potatoes to the pot. Reduce the heat and let it cook uncovered until the potatoes are tender, which should take about 15-20 minutes.
6. Blend for Texture:
If you want a creamy soup, use an immersion blender to puree the soup directly in the pot—blend it to your desired texture. If you prefer, you can also transfer half the soup carefully to a blender, blend it, and then return it to the pot.
7. Add the Creaminess:
Stir in the milk, heavy cream, and shredded cheddar cheese. Keep stirring until the cheese melts and the soup is creamy. Be careful not to boil the soup after adding the cheese to avoid curdling!
8. Final Seasoning:
Season with salt and freshly ground black pepper to taste. Warm the soup through, but don’t let it boil.
9. Serve and Enjoy:
Serve your delicious cheddar potato soup hot! Top each bowl with crumbled bacon, chopped chives, and extra shredded cheddar if you like. A dollop of sour cream on top adds an extra touch.
This rich and comforting cheddar potato soup is perfect for cozy evenings and pairs wonderfully with a slice of crusty bread. Enjoy your meal!
Can I Use Other Types of Potatoes?
Yes, you can! While Russet and Yukon gold potatoes are recommended for their creaminess, you can also use red potatoes or even sweet potatoes for a unique flavor. Just keep in mind that different potato types will affect the texture of your soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and store it in the refrigerator. Just reheat on the stovetop over low heat, stirring frequently. It may thicken up a bit, so feel free to add a splash of milk or broth to loosen it up while reheating.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring often for even heating. Avoid boiling once the cheese has been incorporated to maintain a smooth texture.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, try using coconut cream or a plant-based cream alternative. Keep in mind that this may alter the flavor slightly, but it will still be delicious!
