Creamy Cheddar Potato Soup recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable soup
- Root vegetable soup
- Potato soup
This is a lusciously thick and creamy potato soup. Garnish with crumbled bacon, if desired.
223 people made this
- 8 potatoes, peeled and cubed
- 115g butter
- 60g plain flour
- 2 litres milk
- 4 tablespoons chopped onion
- 225ml soured cream
- 60g grated Cheddar cheese
- salt and pepper to taste
MethodPrep:15min ›Cook:15min ›Extra time:30min › Ready in:1hr
- Place cubed potatoes into a glass dish and cook in the microwave oven for 7 to 10 minutes or until soft.
- While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to the boil, then reduce heat to medium and simmer for 5 to 10 minutes or until slightly thickened.
- Stir in the potatoes and onion and cook for 5 more minutes. Stir in the soured cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
Reviews & ratingsAverage global rating:(258)
Reviews in English (206)
I absolutely love this soup. It turned out perfect. To the person who posted about the soup being gritty, it's because the potatoes were over cooked. The only time that ever happens is if the potatoes to cooked for to long. They still need to be slightly firm. Another review about the sour cream seperating. If your flour, butter and milk becomes to hot and then you add cold sour cream to it you can curdle it and that can cause seperation. Food for thought. Delicious soup.-01 Sep 2010
We loved this soup. I noticed too that it wasn't as thick as I like potato soup so I added a little cornstach/water mixture and that helped. I did not have onions on hand but I did have green onions so I added those to the potatoes and had them boil with the potatoes( I boiled the potatoes instead of microwaving them), because I do not like crunchy onions in my soup. But it really did taste like a baked potato. I topped it with crumbled bacon and extra cheese. We will be making this allot for those cold winter nights. It is a great comfort food!-09 Dec 2002
Cheddar Potato Soup Recipe
Cheddar Potato Soup is a homemade soup that’s creamy, silky and cheesy with a hint of bacon and a quick and easy recipe to make for dinner! Brimming with fresh vegetables, this easy potato cheese soup will be a welcome addition to your weeknight menu.
Baby it’s cold outside! There’s a certain chill in the air that’s hinting at the inevitable arrival of a cold and snowy winter. It’s nothing that a piping hot bowl of creamy potato cheese soup can’t fix. I personally am a big fan of a hearty rib-sticking potato cheddar bacon soup and Cheddar Potato Soup is just that! And it’s so creamy, silky and cheesy, with a hint of bacon, that you will quickly become a fan of this cream of potato soup with bacon and cheddar too!
- ¼ cup butter
- 1 onion, chopped
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 3 cups milk
- 1 pound shredded Cheddar cheese
In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Making Cheddar Potato Soup
Just thinking about how the buttery yukon gold potatoes and the delicate leeks combine with the extra sharp cheddar and sweet and creamy roasted garlic makes my mouth water. Then you top it all off with a generous dollop of tangy plain Greek yogurt and a sprinkling of fresh crisp scallions&hellip. seriously folks, stop what you&rsquore doing and make this soup right now!
- Leeks: This Potato Soup has leeks in it, just like vichyssoise! To soften them, sautee them over medium heat in oil. They brown and soften more quickly than onions, so stir them often.
- Wine: Add wine to deglaze. The wine enhances the flavor, and adds acidity to balance the flavors.
- Broth: Then add the broth and potatoes. I like the flavor of chicken broth or chicken stock, but if you are vegetarian, I recommend Imagine No Chicken Broth for the best flavor. Cook the potatoes until they&rsquore tender.
- Potatoes: The potatoes give the soup a nice thick texture and serves as the starch that helps the cheddar blend into the soup smoothly.
Pureeing Hot Soup
Then add in the garlic and puree everything until it is nice and smooth. If you&rsquove never pureed hot soup before keep these safetly tips in mind:
- Do not fill the blender up too high. To be safe it&rsquos best to only fill the blender jar to the halfway point and to puree in batches.
- Close the lid firmly, set a dry kitchen towel over the top, and hold the top on tight.
- Turn on low, then increase speed. If you turn it on to high, the blender will build up so much steam that it can violently push the top right off the blender, and cause hot soup to slash everywhere!
- I actually skip that altogether myself, and use a hand immersion blender instead. It&rsquos really convenient, easy to clean, and I also use it to make salad dressing.
Add Cheddar to Potato Soup
After the soup is completely smooth the cheddar cheese can be added. I use 4 ounces or 1 cup of cheddar cheese for this soup to keep it on the healthy side. If you&rsquore looking for a more indulgent cheese soup, feel free to use 8 ounces instead.
Healthy Variations For Potato Soup
Even though this soup only clocks in at 422 calories, you can still lighten it up quite a bit. Here are some suggestions:
- Skip the bacon. I know I know, I never say no to bacon, but this is a great way to cut out some of the fat from the soup. Use a little olive oil instead to saute the onions in. This will also make your soup vegetarian. If you want a little added smokey flavor, sprinkle some smoked paprika over your potato soup, it’ll taste great!
- Use half and half or milk instead. Heavy cream comes in around 18 percent fat, while half and half has around 10% fat. You want it even leaner, you can use regular milk instead.
- Add in more veggies. Some cooked cauliflower would add nice bulk and lots of fiber and B vitamins. How about some broccoli? Not only will it add nice pop of color to your soup, but it will add lots of good vitamins.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Creamy Potato Soup
Fall is definitely soup season- especially in our house! When the weather starts getting cold, there’s something that just draws us to hot, filling soups . There’s plenty of solid soup recipes out there- chicken noodle, tomato, you get the idea. But it’s potato soup that I have a special, soft spot for.
Potatoes- like Yukon golds- make some delicious soups. You can imagine how pleased I was when we came up with this Creamy Potato Soup recipe. It turned out to be surprisingly easy to make! With some roasted onion and garlic and a healthy amount of chicken broth, this soup has plenty of rich, savory flavor !
If you’re not much of a soup person, I’m confident these recipes will change your tune! These aren’t the thin, watery soups you crack open a can of- these are proper, hearty soups! Fix up a batch tonight for an easy dinner.
Ingredients for the best Potato Soup
Recipe for Potato Soup
There’s a little bit of prep work to do before starting this recipe. First, take your onion and give it a quick dicing.
Similarly , you’ll want to get your potatoes peeled and chopped as well. Chop these fine as well, but there’s no need to dice them as fine as your onion. We just want them small enough that they mash out smooth down the line.
Finally, we can get to cooking! Melt your butter in the bottom of a large pot or dutch oven over medium/medium-high heat. Once melted add your onion and garlic. Allow these to cook until the onions start softening and the garlic starts getting fragrant . Be careful not to burn anything!
Once that starts to smell amazing, it’s time to add some flour to make a roux . Evenly add your flour to the butter and veggies and start stirring it all together.
Make sure no clumps of flour and allow this to cook until the raw flour smell is gone and it starts smelling kind of nutty . Once it’s reached that stage, it’s time for the next step.
With our roux nice and cooked, we can finally start adding in our liquids. Start adding in your milk, half and half, and chicken broth to the roux. Do this slowly at first until the roux has blended evenly with the liquids- once it’s mixed, you can add the rest as quickly as you please . After adding all your liquids, you can pitch in your potatoes as well.
With all these ingredients added, we can turn the heat down so we can hold this soup at a simmer. We’re going to let this soup cook at a simmer- stirring occasionally- for about half an hour. It’s around this point that our potatoes are going to be nice and tender. At this point, we’re going to blend or mash our potatoes until they become nice and creamy. Either use a hand masher, an immersion blender, or a blender for this. I like to leave small chunks of potatoes vs. pureed completely.
If you used a blender, transfer your potato soup back to the pot. Cut the heat and then add some shredded cheese before stirring it in.
Keep this soup warm while everyone’s helping themselves to a bowl. This soup is best served with all your favorite fixings and toppings. Top with whatever you please and enjoy!
Creamy Cheddar Potato Soup recipe - Recipes
While potatoes are cooking, cut Cheddar Wurst into bite-sized pieces (not too small) and put in a medium frying pan with a drizzle of olive oil. Stir to fry evenly over medium heat until lightly browned. Remove from heat and set aside.
When potatoes are ready, drain off about one-half of water in pan. Lightly mash about one-third of potato mixture. Mix mashed & unmashed potato mixture with large spoon, cover and set aside.
In a medium saucepan, make a white sauce: melt butter on low heat, add chopped garlic (do not brown garlic). When butter is completely melted, add flour, 1 tablespoon at a time, mixing well after each addition of flour. When all flour is incorporated and mixture is smooth, add 1 cup of milk a little at a time, stirring well after each addition, until butter/flour/garlic/milk mixture is smooth and creamy, then add 1 cup milk and 1 cup half & half, stirring constantly with whisk over low heat until mixture is medium-thick, smooth and creamy.
Add 1 cup shredded cheddar cheese and stir until melted. Add white sauce, browned Cheddar Wurst, salt and pepper, celery seed and marjoram to potato mixture and mix well. Taste and adjust seasonings if desired.
Make a Roux: Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool.
Make the soup base: Boil potatoes in water to cover until aldente (DO NOT OVERCOOK!). Drain, cover and set aside. Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble set aside. Sauté celery and onions in bacon drippings set aside. In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer. Add Half & Half, whipping cream and salt, stirring while you add. Add Roux. Cook over low heat mixture until Roux is totally integrated. Add potatoes to soup. Cook 10 minutes at low simmer. While soup is cooking, melt cheese in microwave. Add cheese to soup and stir in well. Add garnish, as desired, after dishing into soup bowl.
- 6 slices bacon (the smokier the better)
- 2 cups mirepoix (celery, carrots, and onions, all minced)
- 3 cloves garlic, minced
- 1 large jalapeño, seeded and chopped (make it 2 if you prefer more heat)
- 1 tbsp fresh thyme leaves
- One 12 oz bottle of lager or Pilsner (non alcoholic if preferred-or sub with more broth)
- ¼ cup all purpose flour
- 3 cups broth, chicken or vegetable
- 1 cup heavy cream
- 4 small to medium russet potatoes, peeled and cubed
- ½ lb of sharp old white cheddar cheese, grated coarsely
- 4 oz smoked cheddar cheese grated coarsley
- Salt and pepper to taste
In a large soup pot, cook the bacon over med/high heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the carrots, celery, onion, jalapeño, garlic and thyme to the saucepan and cook over medium heat, stirring, until softened, 5-8 minutes. Add ½ of the beer and cook until reduced by half, another couple of minutes.
Sprinkle the flour over the veggies and stir for a few minutes to cook off any floury taste. Add the chicken broth just a little bit at a time, stirring as you add until smooth and creamy. The soup should start out very thick and eventually thin out as you add the full 3 cups of broth. Then stir in the remaining beer and the potatoes, and simmer for approx 20 minutes or until the potatoes are fork tender.
Add the heavy cream, cheddar cheeses and simmer, stirring occasionally, until thickened and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve while it’s warm.