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Cheddar Potato Soup

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This easy-to-make cheddar potato soup is creamy, cheesy, and perfect for chilly evenings, making it a go-to comfort food for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 cups potatoes, peeled and diced Any type of potatoes can work, but russet or Yukon gold are preferred.
  • 4 cups milk (whole milk preferred for creaminess) Use whole milk for best texture.
  • 2 cups shredded sharp cheddar cheese You can experiment with different types of cheese.
  • 2 tablespoons butter Adds richness to the soup.
Seasonings
  • to taste Salt
  • to taste Black pepper

Method
 

Preparation
  1. Place the diced potatoes in a medium pot and cover them with water. Bring it to a boil over medium-high heat.
  2. Once boiling, reduce the heat to a simmer. Cook for 12 to 15 minutes until the potatoes are tender.
  3. Drain the potatoes, leaving a small amount of cooking liquid for flavor.
  4. Lightly mash the potatoes, keeping some chunks intact for texture.
  5. Add the butter, stirring until melted.
  6. Pour in the milk and heat until steaming, making sure not to boil it.
  7. Gradually add the shredded cheese, stirring until it melts and becomes creamy.
  8. Season with salt and pepper to taste, then let it sit for 5 minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 4g

Notes

Serve topped with chopped chives or crispy bacon bits for added flavor. Pairs well with warm crusty bread or a simple salad. Leftovers can be stored in the refrigerator for 3-4 days or frozen for later use.
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