Why Make This Recipe
Cheddar Potato Soup is a warm, comforting dish perfect for any gathering or family meal. It’s thick, creamy, and rich in flavor, making it a favorite on cold days. This soup is not only delicious but also easy to make. Whether you have leftover potatoes or just want to whip up something quick, this recipe fits the bill. Plus, it’s a great way to dive into a world of flavors with minimal effort!
How to Make Cheddar Potato Soup
Ingredients:
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- Optional: bacon bits or fresh thyme for garnish
Directions:
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic; sauté until soft and fragrant.
- Add the diced potatoes and cook for a couple of minutes.
- Sprinkle the flour over the mixture and cook for about one minute while stirring constantly.
- Gradually add the chicken broth and milk, stirring continuously to avoid lumps.
- Bring the mixture to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.
- Lower the heat and stir in the shredded cheddar cheese until melted and the soup becomes creamy.
- Season with salt and pepper to taste. Garnish with bacon bits or fresh thyme if desired, and serve hot with crusty bread or crackers.
How to Serve Cheddar Potato Soup
Cheddar Potato Soup is best served hot. Ladle it into bowls and, for an extra touch, add bacon bits or freshly chopped thyme on top. This soup pairs wonderfully with crusty bread or crackers, making it a satisfying meal on its own. You can also serve it alongside a fresh salad for a complete dinner.
How to Store Cheddar Potato Soup
To store leftovers, let the soup cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in a freezer-safe container. It can last in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat on the stove over low heat.
Tips to Make Cheddar Potato Soup
- Make sure to cut the potatoes evenly to ensure they cook at the same rate.
- For a smoother texture, you can use an immersion blender after cooking; just blend it to your desired consistency.
- If you like a bit of spice, add some crushed red pepper flakes or a dash of hot sauce to the soup.
- Experiment with different types of cheese. Gouda or pepper jack can add unique flavors to the soup.
Variation
For a healthier twist, you can add vegetables such as carrots or celery to the mix. You can also substitute half of the potatoes with cauliflower for a lower-carb version of this comforting soup.
FAQs
1. Can I make Cheddar Potato Soup ahead of time?
Yes, you can make this soup a day in advance. It tastes even better the next day as the flavors meld together!
2. Can I use a different kind of cheese?
Yes, feel free to use any cheese you prefer! Cheddar is classic, but you can try Gruyère, mozzarella, or even a blend.
3. How do I reheat leftovers?
Reheat the soup on the stove over low heat, stirring occasionally. You may need to add a splash of broth or milk if it’s too thick.
