Potato Cheddar Soup Recipe

Name: Potato Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons butter, divided; 1 carrot, peeled and sliced; 1 yellow onion, chopped; 4 russet potatoes, peeled and diced; 6 cups chicken stock; ¼ cup flour; 2 cups milk; 2 cups sharp cheddar cheese, grated; salt; black pepper

Servings: persons

1
Melt 1 tbsp butter in a soup pot over medium heat.
2
Add carrots and onions and saute until onions are soft and translucent, about 5 minutes.
3
Add potatoes and stock.
4
Increase heat to high until it boils, then reduce heat to a simmer and cook until tender, 30-40 minutes.
5
About 10 minutes before the vegetables are done, heat the milk (in a saucepan or microwave oven).
6
Melt the remaining butter in a small saucepan over medium heat.
7
Whisk in the flour and cook until the raw taste cooks out, 2-3 minutes.
8
Add warmed milk 1/2 cup at a time, whisking until smooth after each addition.
9
Cook an additional 3 minutes until thick.
10
Add cheese, stir, and remove from heat.
11
Pour cheese sauce into soup and stir until combined.
12
Adjust salt and pepper to taste before serving.
13
(Do not allow to boil once cheese is added, or the soup might break.
14
).

1221

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 tablespoons butter, divided, 1 carrot, peeled and sliced, 1 yellow onion, chopped, 4 russet potatoes, peeled and diced, and more.

Yes, Potato Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Cheddar Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions