Cheddar Cheese Potato Soup
A creamy and delicious Cheddar Cheese Potato Soup that's perfect for lunch.
Equipment
- large saucepan
- Wooden Spoon
- ladle
- chef's knife
- cutting board
Ingredients
- 1 tablespoon butter
- ½ cup chopped Vidalia onion
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and cut into ½-inch chunks
- 14 oz chicken broth
- 1 cup milk
- salt to taste
- pepper to taste
- 1 ¼ cups shredded extra sharp cheddar cheese divided
- crumbled bacon for garnish, optional
- chopped chives for garnish, optional
Instructions
- Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor; purée until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt and pepper.
- Stir 1 cup of the cheddar cheese into the soup until melted and heated through.
- Ladle soup into four bowls; top with remaining ¼ cup cheese.
- Garnish with crumbled bacon and chopped chives.
Notes
Nutritional information does not include garnish. Vegetable broth can be substituted for chicken broth. If you prefer, you don't have to peel the potatoes, just be sure to scrub them first. We use sweet Vidalia onion, but any yellow or white onion will be fine. Extra sharp cheddar gives the best flavor, you can also use white extra sharp.
Nutrition
Serving: 1cupCalories: 319kcalCarbohydrates: 27gProtein: 16gFat: 17gSaturated Fat: 10gCholesterol: 51mgSodium: 652mgPotassium: 926mgFiber: 5gSugar: 4gVitamin A: 540IUVitamin C: 28mgCalcium: 388mgIron: 6mg
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