Potato-cheddar soup is rich, cozy, and ready in about 30 minutes. Tender russet potatoes and sweet leeks simmer in broth before milk and sharp Cheddar turn the soup creamy and deeply savory.
Blending only part of the pot creates a smooth base while keeping satisfying potato pieces in every spoonful. Crisp bacon and scallions make a flavorful finish.
Prep: 10 min · Cook: 20 min · Total: 30 min
Cuisine: American · Course: Soup
Potato-Cheddar Soup Recipe Card
Ingredients
Instructions
- Cook the bacon in a large saucepan over medium heat for 5 to 6 minutes, until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot.
- Add the leek and cook for 3 to 4 minutes, stirring often, until soft but not browned.
- Add the potatoes and chicken broth. Bring to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, until the potatoes are very tender.
- Stir in the milk, salt, and black pepper. Warm gently until steaming; do not let the soup boil.
- Blend about half of the soup with an immersion blender, leaving some potato pieces for texture.
- Reduce the heat to low and stir in 1 cup of Cheddar a handful at a time until melted and smooth.
- Taste and adjust the seasoning. Ladle into bowls and top with the remaining Cheddar, crisp bacon, and scallions.
Tips for Creamy Potato Soup
- Cut the potatoes into evenly sized cubes so they cook at the same rate.
- Rinse sliced leeks thoroughly because grit can hide between their layers.
- Add the cheese over low heat and stir gradually to keep the soup smooth.
- Shred Cheddar from a block; it melts more evenly than many pre-shredded cheeses.
Substitutions and Variations
Use vegetable broth and omit the bacon for a vegetarian version. Half-and-half can replace one cup of milk for a richer soup. Add chopped broccoli, corn, or diced cooked chicken for a heartier meal.
Storage and Reheating
Refrigerate cooled soup in a covered container for up to 4 days. Reheat gently over low heat, stirring often, and add a splash of milk if the soup becomes too thick. Dairy-based potato soup may separate slightly after freezing, so refrigeration is preferred.
Frequently Asked Questions
Why did my cheese become grainy?
The soup may have been too hot. Lower the heat before adding cheese and stir it in gradually without boiling.
Can I leave the soup chunky?
Yes. Skip the blending step for a fully chunky soup, or mash a few potatoes with the back of a spoon to thicken the broth naturally.
What potatoes are best for potato-cheddar soup?
Russet potatoes break down easily and create a creamy texture. Yukon Gold potatoes also work and hold their shape a little better.
Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.
Featured image: AI-generated food photography.