Creamy Potato and Cheddar Soup
If you want something warm, cheesy, and filling tonight — this is it.
This is the soup you make when it's cold, you're tired, and you need something that feels like a hug. It's based on the loaded baked potato — one of the most universally comforting things in existence — but it comes together in a single pot in about 40 minutes. No fancy technique, no hard-to-find ingredients. You'll end up with a thick, creamy, cheddar-loaded soup that reheats beautifully the next day. Expect real satisfaction, not a light weeknight salad situation. This is stick-to-your-ribs dinner food.
Ingredients
- 2 lb russet potatoes — peeled and cut into 1-inch cubes
- 1 unit medium yellow onion — diced
- 3 unit garlic cloves — minced
- 2 tbsp unsalted butter
- 3 cup chicken broth — or vegetable broth
- 1 cup whole milk
- 0.5 cup sour cream
- 1.5 cup shredded sharp cheddar cheese — plus more for topping
- 1 tsp kosher salt — plus more to taste
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 2 unit green onions — sliced, for topping
Method
- 1 Melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
- 2 Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- 3 Add the cubed potatoes, broth, salt, pepper, and smoked paprika. Stir to combine.
- 4 Bring the pot to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer for 15–18 minutes, until the potatoes are completely tender and pierce easily with a fork.
- 5 Use a potato masher or the back of a wooden spoon to mash about half the potatoes directly in the pot, leaving some chunks for texture. This thickens the soup without a blender.
- 6 Reduce heat to low. Stir in the milk and sour cream until fully incorporated.
- 7 Add the shredded cheddar cheese in two or three additions, stirring after each until melted and smooth. Do not let the soup boil after adding the cheese or it may turn grainy.
- 8 Taste and adjust salt and pepper as needed. Ladle into bowls and top with extra cheddar and sliced green onions.
Variations
- Make it vegan — Use vegetable broth, swap the butter for olive oil, replace the milk with unsweetened oat milk, use a dairy-free sour cream, and substitute a good-melting vegan cheddar shred. The texture will be slightly thinner but still very satisfying.
- Speed it up — Use canned diced potatoes (two 15 oz cans, drained) instead of fresh. Skip the simmering step and just heat through for about 5 minutes before mashing — cuts total time to about 20 minutes.
- Add more substance — Stir in a drained can of white beans when you add the potatoes for extra protein and creaminess, or top each bowl with a fried egg for a heartier meal.
Notes
For the smoothest result, shred cheddar from a block rather than using pre-shredded — it melts much better. If your soup feels too thick after adding the cheese, stir in a splash of broth or milk to loosen it. Leftovers reheat well on the stovetop over low heat; add a little milk to bring it back to the right consistency.
Equipment that helps
- Large pot or Dutch oven — A wide, heavy-bottomed pot distributes heat evenly so the potatoes cook uniformly without scorching the bottom.
- Potato masher — Lets you control exactly how chunky or smooth the soup gets without dragging out a blender.
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