Potato Cheddar Soup Recipe

Potato and Cheddar Cheese Soup

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8 Reviews

This potato-cheese soup is a comfort food classic. Tangy cheddar, starchy baking potatoes, and crisp bacon come together for a cozy meal that's ready in an hour.

Food & Wine Editors

Updated on September 4, 2023

Potato and Cheddar Cheese Soup — Photo:
Cara Cormack

Total Time:

1 hr

Yield:

4 servings

Frequently asked questions

What kind of potato is best for soup?

Boiling potatoes have less starch than baking, or russet, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.

Will cheddar cheese melt in soup?

Cheddar will definitely melt here — but you'll want to start with block cheese for this cheddar potato soup. Pre-shredded cheese, though convenient, is coated with an anti-clumping agent that interferes with the cheese's ability to melt smoothly and evenly.

Notes from the Food & Wine Test Kitchen

A few simple ingredients make a sumptuous potato cheese soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon or masher. To finish, each bowl gets garnished with a smattering of crisp bacon and vibrant green chives.

Suggested pairing

Serve a Washington State Merlot with this rich and smoky soup. Merlots from Washington's Columbia and Yakima Valleys are a bit more restrained than their brethren from California and have a distinct mineral undercurrent that makes them a natural here.

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Ingredients

1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
4 1/2 cups water
1 teaspoon kosher salt
6 ounces cheddar, grated (about 1 1/2 cups)
1/4 cup chopped chives or scallion tops, for serving

Directions

Cara Cormack

Gather the ingredients.
Cara Cormack

In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat; if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
Cara Cormack

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Cara Cormack

Stir in the potatoes, water, and salt and bring to a boil.
Cara Cormack

Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
Cara Cormack

Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher.
Cara Cormack

Return the puree to the pan. Over low heat, add the cheese and stir until melted.
Cara Cormack

Remove the pan from the heat. Taste the soup and add more salt if needed.
Cara Cormack

Top the soup with the bacon and chives to serve.