This soup is incredibly versatile and customizable. Some prefer it chunky, with visible potato pieces, while others like it partially blended for a smoother consistency. It pairs beautifully with crusty bread, biscuits, or a simple side salad, making it perfect for lunch or dinner. Cheddar potato soup also reheats well, often tasting even better the next day as the flavors settle. Whether served plain or topped with bacon, green onions, or extra cheese, this soup delivers comforting, home-style goodness that never goes out of style.
Ingredients
4 large russet potatoes, peeled and diced
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
2 cups whole milk
2 cups sharp cheddar cheese, shredded
1 teaspoon salt
½ teaspoon black pepper
Optional toppings: cooked bacon, green onions, sour cream
Instructions
Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for about 30 seconds. Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux. Slowly whisk in the broth, stirring until smooth. Add the diced potatoes and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes, until the potatoes are tender. Stir in the milk and cook until heated through. Reduce heat to low and add the shredded cheddar cheese a handful at a time, stirring until melted and smooth. Season with salt and black pepper. Serve hot with desired toppings.