Cheddar Potato Soup

Growing up, I never used to like potato soup. Maybe it was the chowder form, or perhaps it was something else entirely. I still find it amusing because when my hubby first made Cheddar Potato Soup, I honestly didn’t think I’d like it. But after one taste, I was completely won over! The aroma, the creamy texture, the flavor – everything about this soup became my favorite. Now, it’s my staple comfort food, and I’m thrilled to share this recipe with you!

How to Prepare Cheddar Potato Soup

Whether it’s a chilly winter night or you simply crave something comforting, Cheddar Potato Soup is the answer. A perfect blend of potatoes, carrots, and onions, topped with a generous amount of cheddar cheese, this soup will win over even the most skeptical palates.

Ingredient for Cheddar Potato Soup

– 6 fist-sized potatoes, peeled and cut into large pieces
– 4 large carrots, peeled and cut into large pieces
– 1 onion, diced
– Oil and/or butter
– Chicken stock
– Water
– Small amount of pepper, to taste
– 1 stalk of celery (optional)
– Cheddar cheese, shredded

Directions for Cheddar Potato Soup

1. Start with the Onion: Dice one large onion (and celery, if using) and place in the bottom of a large stockpot with approximately 1 Tbsp of oil and/or butter. Cook over medium heat, stirring regularly until cooked (approximately 10 minutes).
2. Prepare the Vegetables: Wash, peel, and cut potatoes and carrots into large pieces.
3. Simmer Away: Add the vegetables to the pot and cover with water (approximately 4-6 cups). Add stock cubes according to directions on the box (we use 1 cube per 2 cups of water). Bring the mixture to a boil and switch to a low simmer. Leave it for at least an hour or as long as you wish.
4. Blend to Perfection: Remove soup from heat source and let it stand for a few minutes. Mix/blend soup together until smooth using an immersion hand blender or a stand blender.
5. Serve with Cheese: Serve the soup with a small handful of shredded cheddar cheese in each bowl, and stir to combine into the hot soup.

Notes:
You can add a small swirl or dollop of sour cream on top. Enjoy this soup with Homemade No Knead Bread or One Hour Rolls.

Can I freeze Cheddar Potato Soup?

Yes! It’s great for freezing in meal-sized portions and can be a wonderful meal prep option.

Is celery necessary for this recipe?

Celery is optional. You can include or exclude it based on your preference.

What kind of potatoes work best?

Fist-sized potatoes are perfect, but you can use any type that you prefer. Just ensure they’re peeled and cut into large pieces.

Can I use a different type of cheese?

Cheddar cheese is recommended, but feel free to experiment with other varieties that melt well.

What can I serve with this soup?

Homemade No Knead Bread or One Hour Rolls complement this soup wonderfully.

How long does it take to make this soup?

The preparation time is 30 minutes, and the cook time is an hour or more, depending on how long you let it simmer.

Cheddar Potato Soup

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 1 large pot of soup
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Ingredients
  

  • 6 fist-sized potatoes peeled and cut into large pieces
  • 4 large carrots peeled and cut into large pieces
  • 1 onion diced
  • Oil and/or butter
  • Chicken stock
  • Water
  • Small amount of pepper to taste
  • 1 stalk of celery optional
  • Cheddar cheese shredded

Instructions
 

  • Dice one large onion (and celery, if using) and place in the bottom of a large stockpot with approximately 1 Tbsp of oil and/or butter. Cook over medium heat, stirring regularly until cooked (approximately 10 minutes).
  • Wash, peel, and cut potatoes and carrots into large pieces.
  • Add the vegetables to the pot and cover with water (approximately 4-6 cups). Add stock cubes according to directions on the box (we use 1 cube per 2 cups of water). Bring the mixture to a boil and switch to a low simmer. Leave it for at least an hour or as long as you wish.
  • Remove soup from heat source and let it stand for a few minutes. Mix/blend soup together until smooth using an immersion hand blender or a stand blender.
  • Serve the soup with a small handful of shredded cheddar cheese in each bowl, and stir to combine into the hot soup.
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