Potato And Cheddar Soup
Creamy potato and cheddar soup offers comforting flavors with tender potatoes and sharp cheese, perfect for chilly days or a satisfying lunch.
Ingredients
Instructions
- Bring 2 cups of water to a boil in a large saucepan.
- Add the peeled and cubed red potatoes and cook until tender.
- Drain the potatoes, reserving the liquid.
- Measure 1 cup of the reserved liquid, adding water if necessary to make up the total.
- In the same saucepan, melt 3 tablespoons of butter over medium heat.
- Add the finely chopped small onion and cook until translucent.
- Stir in 3 tablespoons of flour and cook for 1-2 minutes.
- Gradually whisk in 3 cups of milk, stirring constantly until the mixture thickens.
- Add 1/2 teaspoon of sugar and the cooked potatoes.
- Stir in 1 cup of shredded Cheddar cheese until melted and smooth.
- Serve hot, garnished as desired.
Tips & Substitutions
For a creamier soup, consider using half-and-half instead of milk. You can also substitute the Cheddar cheese with Gruyère for a different flavor. If you want to add some greens, stir in a handful of spinach or kale just before serving. For a bit of heat, add a pinch of cayenne pepper. This recipe is part of American recipes that are comforting and hearty.
Serving Suggestions
Serve the potato and cheddar soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Onion Biscuit Squares for a delightful contrast in textures. For added flavor, consider garnishing with chopped chives or crumbled bacon. This hearty soup also makes a great starter before a main course.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much in the fridge, add a splash of milk or water while reheating to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Cheddar Soup contains roughly 1368 calories, with 36g protein, 81g carbohydrates, and 102g fat. It is an excellent source of vitamin C (74% of the Daily Value), protein (71% of the Daily Value), and calcium (70% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 860mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just follow the recipe up to the point of adding cheese. Cool and store in the refrigerator. When ready to serve, reheat gently and stir in the cheese to preserve its creaminess.
Can I freeze potato and cheddar soup?
While you can freeze the soup, keep in mind that the texture may change upon thawing. To freeze, let the soup cool, then transfer it to freezer-safe containers. Thaw in the fridge overnight and reheat slowly, adding a little milk if needed for creaminess.
What can I use instead of red potatoes?
If you don’t have red potatoes, Yukon Gold or russet potatoes can be used instead. Each type will give a slightly different texture and flavor, but they will all work well in this soup. Just ensure they are peeled and cubed for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).