Why You’ll Love This Recipe
- Four main ingredients: A short list keeps shopping and preparation simple.
- One-pot method: Cook the potatoes and finish the soup in the same pot.
- Flexible texture: Leave small potato pieces or mash more thoroughly.
- No flour needed: Potatoes provide the thickening.
- Easy to customize: Add herbs, cooked meat, or toppings if desired.
Ingredients You’ll Need
Potatoes
Use 4 cups peeled, diced potatoes, cut into approximately ½-inch pieces.
Measure by volume rather than relying on the number of potatoes, since their sizes vary. Russet potatoes break down readily and help thicken the soup. Yukon Gold potatoes provide a creamy texture while holding some shape.
Milk
Use 4 cups milk, preferably whole milk.
Whole milk adds richness without heavy cream. For a thicker soup, start with 3 cups and add the remaining cup gradually until the consistency suits you.
Sharp Cheddar Cheese
Use 2 cups shredded sharp cheddar, approximately 8 ounces.
Sharp cheddar provides plenty of flavor. Shred it from a block when possible for a smoother melt, and add it gradually over very low heat.
Butter
Two tablespoons of butter add richness and blend into the warm potatoes.
Salted or unsalted butter works. Taste the finished soup before adding optional salt.
Optional Seasonings
Salt and black pepper are optional additions beyond the four main ingredients. The amount needed depends partly on the cheddar and butter you use.
How to Make Cheddar Potato Soup
1. Cook the Potatoes
Place the peeled, diced potatoes in a medium-to-large pot and add enough water to cover.
Bring to a boil, then reduce to a gentle simmer. Cook for 12–15 minutes, or until the potatoes are very tender when pierced with a fork.
2. Drain and Mash
Drain thoroughly, leaving only a tablespoon or two of cooking water.
Return the potatoes to the pot and mash lightly. Leave small chunks for texture, or mash more completely for a smoother base.
3. Stir in the Butter
Add the butter while the potatoes are hot.
Stir until melted and evenly incorporated.
4. Add the Milk
Pour in the milk, starting with less if you prefer a thicker soup.
Warm over medium-low heat, stirring frequently and scraping the bottom of the pot. Heat until steaming, without bringing it to a boil.
5. Melt the Cheese Gently
Reduce the heat to very low, or remove the pot from the heat.
Add the cheddar a small handful at a time, stirring until each addition melts before adding more. If needed, return briefly to low heat.
Avoid boiling once the cheese is added, which can make the soup grainy or oily.
6. Season and Serve
Taste and add salt and black pepper if desired.
Let stand briefly to allow the consistency to settle. Ladle into bowls and serve warm.
Tips for the Best Results
Cook the Potatoes Until Very Tender
Soft potatoes mash easily and blend into the milk. Firm pieces will not provide the same creamy body.
Drain Well
The milk supplies plenty of liquid. Leaving too much cooking water can make the soup thin.
Adjust the Milk Gradually
Four cups makes a relatively loose soup, depending on the potatoes and how much you mash them. Starting with 3 cups gives you more control.
Use Gentle Heat for the Cheese
Cheddar melts best when added gradually to a hot, nonboiling mixture. High heat can cause the fat to separate.
Avoid Overblending
If using an immersion blender, blend the potato-and-milk mixture briefly before adding cheese. Excessive blending can make potatoes gluey.
Expect Thickening as It Cools
The soup becomes thicker during resting and refrigeration. Add milk when reheating as needed.
Easy Variations
These options change or add to the basic four-ingredient recipe.
Broth and Milk Version
Replace 1–2 cups of the milk with chicken or vegetable broth. The result will be less creamy, with a different savory flavor.
Bacon Cheddar Potato Soup
Sprinkle cooked, crumbled bacon over individual bowls just before serving.
Ham and Potato Soup
Stir finely diced cooked ham into the hot soup and heat through gently. Taste before adding salt.
Garlic and Onion Flavor
Add a small pinch of garlic powder or onion powder while warming the milk.
Mild Cheddar Soup
Replace sharp cheddar with mild cheddar for a gentler cheese flavor.
Fresh Herb Finish
Top with chopped chives or green onions for a fresh contrast.
What to Serve with Cheddar Potato Soup
Crusty bread, biscuits, or dinner rolls make simple accompaniments.
For a fuller meal, serve with a turkey sandwich or a crisp green salad. Roasted vegetables also pair well with the creamy potatoes and cheese.
If setting out toppings, offer them separately so everyone can finish their bowl to taste.
Make-Ahead Tips
For the smoothest cheese texture, serve the soup shortly after making it.
To prepare part of the recipe ahead, cook and mash the potatoes, then cool and refrigerate promptly. Gently reheat with the butter and milk before adding the cheese.
You can also make the entire soup ahead, remembering to reheat slowly rather than boiling it.
Storage and Reheating
Refrigerate leftovers promptly in covered containers for up to 3–4 days.
Reheat in a saucepan over low heat, stirring frequently, until hot throughout. Add a splash of milk to loosen the texture.
Freezing is less suitable because the potatoes can become grainy and the dairy mixture may separate after thawing.
Frequently Asked Questions
Does this soup need flour?
No. The mashed potatoes provide body without a roux.
Why is my soup too thin?
There may be excess potato cooking water, or the potatoes may not have been mashed enough. Mash a few more pieces and allow the soup to stand briefly. Next time, add the milk gradually.
Why did the cheese turn grainy?
The soup may have been too hot when the cheese was added. Use freshly shredded cheese and stir it in gradually off the heat or over very low heat.
Can I use reduced-fat milk?
Yes, although the soup will taste less rich. Heat it gently, just as you would whole milk.
Can I leave the potato skins on?
Yes, if you enjoy a more rustic texture. Scrub the potatoes well first. Peeled potatoes give a smoother result.
Can I use pre-shredded cheddar?
Yes, but its coating can affect how smoothly it melts. Cheese shredded from a block is preferable for this simple soup.