Of course! A creamy, rich potato and cheddar soup is the ultimate comfort food. The key to a truly great one is getting the texture perfectly smooth and velvety, with a robust cheese flavor that isn't greasy or grainy.
This recipe includes a few simple techniques to guarantee a perfect result every time.
Creamy Potato and Cheddar Soup
This soup is rich, hearty, and deeply satisfying. It's like a loaded baked potato in a bowl. The secret is in creating a stable base and adding the cheese correctly.
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 35-40 minutes
Ingredients
- 4 tbsp unsalted butter
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups chicken or vegetable broth, low-sodium recommended
- 2 lbs potatoes, about 4-5 medium potatoes, peeled and diced into ½-inch cubes (a mix of Russet and Yukon Gold is ideal)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 pinch freshly grated nutmeg (optional, but enhances the creamy flavor)
- 2 cups sharp cheddar cheese, freshly grated (see tips)
- ½ cup heavy cream or whole milk, warmed slightly
- 1 tbsp Dijon mustard or Worcestershire sauce (optional, for a flavor boost)
Instructions
Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
Make the Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly with a wooden spoon or whisk and cook for about 1-2 minutes. This cooks out the raw flour taste and will thicken the soup.
Build the Soup Base: While whisking continuously, slowly pour in the chicken or vegetable broth. Whisk until the flour mixture is fully dissolved and there are no lumps.
Cook the Potatoes: Add the diced potatoes, 1 tsp of salt, ½ tsp of pepper, and the optional pinch of nutmeg to the pot. Bring the soup to a boil, then reduce the heat to a steady simmer. Cover and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
Create the Creamy Base (The Secret Step): Once the potatoes are tender, use a potato masher to roughly mash about half of the potatoes directly in the pot. This will release their starches and naturally thicken the soup, giving it a rustic, hearty texture. For an even smoother soup, you can use an immersion blender to briefly pulse the soup 3-4 times.
Temper and Add the Cheese: Crucial Step: Reduce the heat to the lowest setting. The soup should be hot, but not simmering or boiling. Gradually add the shredded cheddar cheese in handfuls, stirring until each handful is completely melted before adding the next. Stirring constantly and keeping the heat low prevents the cheese from becoming oily or grainy.
Finish the Soup: Once all the cheese is melted, stir in the warmed heavy cream (or milk) and the optional Dijon mustard or Worcestershire sauce. Stir to combine.
Final Seasoning: Taste the soup carefully. Since cheddar cheese and broth can be salty, you may not need much more salt. Add more salt and pepper as needed until it tastes perfect to you.
Serve: Ladle the hot soup into bowls and add your favorite toppings.
Tips for Success
Shred Your Own Cheese! This is the most important tip. Pre-shredded cheeses are coated in cellulose and anti-caking agents that prevent them from melting smoothly, often resulting in a gritty texture. Buy a block of sharp cheddar and shred it yourself.
Don't Boil the Cheese: Adding cheese to a boiling liquid will cause the fat to separate and the proteins to tighten up. Always reduce the heat to low before adding cheese.
The Potato Trick: Using a mix of starchy Russet potatoes (for thickening) and waxy Yukon Golds (for texture and buttery flavor) gives you the best of both worlds.
Warm the Cream: Adding cold cream or milk to a hot soup can cause it to curdle. Warming it slightly first helps it incorporate seamlessly.
Variations & "Loaded" Toppings
This soup is a fantastic base for customization. Serve it plain or turn it into a fully loaded baked potato soup.
To Make "Loaded" Potato Soup, Add:
Crispy Bacon: Cook 6-8 slices of bacon until crisp, crumble, and stir into the soup or use as a topping.
Sour Cream or Greek Yogurt: A dollop on top adds a cool, tangy contrast.
Fresh Chives or Green Onions: Thinly sliced for a fresh, sharp bite.
Extra Shredded Cheese: Because more cheese is always a good idea.
Other Variations:
Add Broccoli: Add 1-2 cups of small broccoli florets during the last 5 minutes of simmering the potatoes.
Add Cauliflower: Substitute half of the potatoes with cauliflower for a lighter version.
Spicy It Up: Add a pinch of cayenne pepper, some diced jalapeños with the onions, or use Pepper Jack cheese.
Add Beer: For a "pub-style" soup, replace 1 cup of the broth with a light-colored beer (like a lager or pilsner) and add it after cooking the flour.
Enjoy this wonderfully rich and comforting bowl of goodness
