Is there anything better than a steaming bowl of potato soup on a chilly evening? I think not! And trust me, this isn’t just *any* potato soup. We’re talking about creamy, dreamy potato soup with sharp cheddar and sour cream. The kind that warms you from the inside out and makes you want to curl up on the sofa with a good book.
Seriously, this recipe is my go-to when the leaves start changing and I need a little comfort. It’s the perfect fall meal, and the whole family loves it – even my picky eaters! Plus, it’s so easy to throw together. You don’t need to be a master chef to whip up a batch of this cheesy goodness. This potato soup with sharp cheddar and sour cream is a hug in a bowl, ready in under an hour. I always make a double batch because leftovers (if there *are* any!) are even better the next day. It’s honestly the easiest way to get a hearty, delicious meal on the table, pronto!
Why You’ll Love This Potato Soup with Sharp Cheddar and Sour Cream
Comfort in a Bowl
Okay, let’s be real: this soup is like a warm hug from your grandma (if your grandma was a *seriously* good cook!). The creamy texture is just divine, and that sharp cheddar? Wow! It’s a flavor explosion in every spoonful. It’s seriously the most comforting, home-style experience you can get without actually having to churn your own butter. You know? The kind of meal that just makes everything feel a little bit better.
Quick and Easy Weeknight Meal
Busy weeknights? I hear ya! That’s why I adore this recipe. It’s seriously quick and easy. You can have a pot of this creamy cheddar potato soup bubbling away in under an hour. And most of that time is hands-off simmering, so you can, like, catch up on your favorite show or help the kids with homework. It’s basically the perfect solution when you need something hearty and delicious, but don’t want to spend all evening in the kitchen. Trust me, this one’s a lifesaver!
Customizable Potato Soup with Sharp Cheddar and Sour Cream
My favorite part is how easy it is to make this soup *your* own! Don’t have sharp cheddar? Use a different kind! Want to add some veggies? Go for it! Feel like bacon? YES, always bacon! This recipe is super versatile. You can swap out ingredients, add your favorite toppings, and tweak it until it’s exactly how you like it. It’s like a blank canvas for your soup-loving soul! So feel free to get creative and make this potato soup with sharp cheddar and sour cream your own signature dish.
Ingredients for Your Potato Soup with Sharp Cheddar and Sour Cream
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing potato soup with sharp cheddar and sour cream. Don’t worry, most of it’s probably already in your pantry!
- 2 lbs potatoes, peeled and cubed: I usually go for Yukon Golds, but Russets work great too! Just make sure they’re peeled and cut into bite-sized pieces.
- 4 cups chicken broth: This is the base of our soup, so grab your favorite brand. Veggie broth works too if you’re keeping it vegetarian!
- 1 cup chopped onion: Yellow or white onion, whatever you have on hand. Just chop it up nice and small.
- 1/2 cup butter: Real butter, please! It adds so much richness and flavor. Salted or unsalted, your call!
- 1/4 cup all-purpose flour: This helps thicken the soup and give it that creamy texture.
- 2 cups milk: I usually use 2%, but whole milk will make it even creamier. You could even use half-and-half for extra indulgence!
- 1 cup shredded sharp cheddar cheese: And I mean *sharp* cheddar! That’s what gives this soup its zing! Pre-shredded is fine, but freshly grated melts better.
- 1/2 cup sour cream: This adds a lovely tang and creaminess. Don’t skip it!
- Salt and pepper to taste: Seasoning is key! Don’t be shy!
- Optional: Cooked bacon, chopped: Okay, this is totally optional, but let’s be honest… bacon makes everything better, right?
See? Nothing too fancy! Just simple, wholesome ingredients that come together to create a seriously delicious potato soup with sharp cheddar and sour cream.
How to Make Potato Soup with Sharp Cheddar and Sour Cream
Preparing the Potato Base
Alright, let’s get this potato party started! Grab your biggest pot – you’ll need it. Toss in those peeled and cubed potatoes, that chopped onion, and pour in the chicken broth. Make sure the potatoes are mostly covered; you can always add a splash more broth if needed. Now, crank up the heat and bring it all to a boil. Once it’s bubbling away, turn the heat down to low, cover the pot, and let it simmer for about 15-20 minutes, or until those potatoes are fork-tender. You’ll know they’re ready when a fork slides in easily. And hey, don’t worry if the broth gets a little cloudy – that’s just the potato starch doing its thing!
Creating the Creamy Roux
While the potatoes are getting all soft and cozy, let’s whip up a roux – it’s what’ll make this soup super creamy! In a separate saucepan (medium heat is your friend here!), melt that butter. Once it’s all melted and bubbly, whisk in the flour. Keep whisking constantly for about a minute. This cooks out the raw flour taste and creates the base for our creamy sauce. It should look like a smooth, golden paste. Now, slowly pour in the milk, whisking like crazy to prevent any lumps. Seriously, whisk, whisk, whisk! Keep stirring until the sauce thickens up – this usually takes about 2-3 minutes. It should be thick enough to coat the back of a spoon. Set it aside for a sec; we’re almost there!
Combining and Finishing Your Sharp Cheddar Potato Soup
Okay, time to bring it all together! Carefully pour that creamy milk mixture into the pot with the potatoes. Stir it all up to combine. Now, remove the pot from the heat – this is important! Stir in that glorious sharp cheddar cheese until it’s all melted and smooth. The heat from the soup will melt the cheese perfectly. Finally, stir in the sour cream. Season with salt and pepper to taste. And that’s it! Your potato soup with sharp cheddar and sour cream is ready to be devoured! If you’re feeling fancy, top it with some cooked bacon (because, why not?) and serve it up hot. Enjoy!
Tips for the Best Potato Soup with Sharp Cheddar and Sour Cream
Achieving the Perfect Consistency
Okay, so here’s a trick I learned from my grandma: If you want your potato soup *extra* smooth, hit it with an immersion blender! Just stick it right in the pot and give it a whirl. You can blend it all the way for a super creamy texture, or just partially blend it to leave some chunks of potato. Totally up to you! Also, don’t be afraid to adjust the amount of chicken broth to get the exact thickness you want. Too thick? Add a splash more broth. Too thin? Simmer it a little longer to let it reduce. Easy peasy!
Topping Ideas for Your Creamy Potato Soup
Alright, let’s talk toppings! This is where you can really get creative. Of course, bacon is always a winner. Crispy, crumbled bacon… yum! But there are tons of other options too. How about some chopped green onions or chives for a little freshness? A dollop of extra sour cream? Yes, please! Or maybe a sprinkle of extra shredded cheddar cheese? You can even add a swirl of hot sauce for a little kick! Seriously, the possibilities are endless. So raid your fridge and pantry and see what you can come up with to make this creamy potato soup your own!
Variations on This Potato Soup with Sharp Cheddar and Sour Cream Recipe
Adding Bacon for a Loaded Baked Potato Soup
Okay, if you *really* want to take this soup to the next level, think about a loaded baked potato. I mean, who doesn’t love a loaded baked potato? Right? So, why not turn our soup into one? The secret? Bacon, of course! Cook up some crispy bacon (I prefer thick-cut!), crumble it, and stir some into the soup *and* sprinkle some on top. Oh, and a dollop of sour cream and some chives? Boom! You’ve got yourself a loaded baked potato soup that’s seriously out of this world.
Exploring Different Cheese Options in Your Potato Soup
While sharp cheddar is my go-to for this recipe, don’t feel like you have to stick with it! The world of cheese is your oyster! Want something a little milder? Try a medium cheddar or even a Colby Jack. For a nutty flavor, Gruyere is amazing! Or how about a little Monterey Jack for extra meltiness? You could even do a blend of cheeses! Just experiment and see what you like best. I mean, it’s cheese, right? You really can’t go wrong! So, go ahead, get cheesy!
Serving Suggestions for Your Sharp Cheddar and Sour Cream Potato Soup
Okay, so you’ve got this amazing potato soup with sharp cheddar and sour cream… but what do you serve with it? Don’t worry, I’ve got you covered! This soup is pretty hearty on its own, but a little something on the side can really make it a complete meal.
First off, you *cannot* go wrong with some crusty bread. Seriously, just a simple loaf of sourdough or a French baguette is perfect for dipping and soaking up all that creamy goodness. My favorite? Toasted with a little butter and garlic!
And speaking of bread, how about a grilled cheese sandwich? Oh yeah! A classic grilled cheese and a bowl of this soup? It’s like a match made in heaven! Trust me, it’s the ultimate comfort food combo.
If you’re looking for something a little lighter, a simple side salad is a great option. A crisp green salad with a vinaigrette dressing will balance out the richness of the soup perfectly. Plus, it adds a little freshness to the meal. You know?
Honestly, you can’t go wrong with any of these options. Just choose whatever sounds good to you and enjoy! This potato soup with sharp cheddar and sour cream is delicious no matter what you serve it with!
Storing and Reheating Your Creamy Potato Soup
Alright, let’s talk leftovers! If you’re lucky enough to have any of this amazing creamy potato soup left, you’ll want to store it properly so it tastes just as good the next day (or even the day after!).
First things first: let the soup cool down completely before you put it away. This is super important! Once it’s cooled, pour it into an airtight container. I usually use a big Tupperware container, but a glass jar works too. Just make sure it’s sealed tight!
Now, pop it in the fridge! This potato soup with sharp cheddar and sour cream will keep in the fridge for about 3-4 days. After that, it’s probably best to toss it. But trust me, it probably won’t last that long! It’s way too delicious!
Okay, so you’re ready to reheat your soup. Awesome! There are a couple of ways to do it. You can either reheat it on the stovetop or in the microwave. If you’re using the stovetop, just pour the soup into a saucepan and heat it over medium heat, stirring occasionally. You’ll want to stir it pretty frequently to prevent it from sticking to the bottom of the pan. And don’t let it boil! Just heat it until it’s nice and warm.
If you’re using the microwave (hey, no judgment!), pour a serving into a microwave-safe bowl and heat it for a minute or two, stirring halfway through. Again, you don’t want it to boil. Just heat it until it’s nice and warm. Also, sometimes reheating changes the texture slightly, so you might want to add a splash of milk or broth to get it back to that creamy consistency. I do it all the time!
One last tip: I don’t recommend freezing this potato soup with sharp cheddar and sour cream. The dairy can separate and get a little weird when it thaws. But honestly, it’s so easy to make a fresh batch, you really don’t need to freeze it! Just whip up a new pot whenever you’re craving it. You know?
Frequently Asked Questions About Potato Soup with Sharp Cheddar and Sour Cream
Can I freeze potato soup with cheddar and sour cream?
Okay, so this is a tricky one! Technically, you *can* freeze this soup. But, and it’s a big but, the texture might change a bit. Dairy products like sour cream and cheese sometimes get a little grainy or separated after freezing and thawing. It’s still edible, but it might not be quite as creamy as it was before. What I usually do is freeze the soup *before* adding the cheese and sour cream. Then, when you thaw it, just heat it up and stir in the cheese and sour cream at the end. Works like a charm! If you *do* freeze the whole shebang, thaw it slowly in the fridge overnight and give it a good stir when reheating. You might need to add a splash of milk to smooth it out.
What are the best potatoes for creamy cheddar potato soup?
Ah, the age-old potato question! Honestly, you can use almost any kind of potato for this creamy cheddar potato soup, but some definitely work better than others. My personal fave is Yukon Gold. They’re naturally creamy and have a slightly buttery flavor that’s just perfect in soup. Russets are another good option – they’re starchier, so they’ll help thicken the soup up nicely. Just make sure to peel them! Red potatoes are okay too, but they tend to hold their shape a little better, so your soup might be a bit chunkier. Avoid waxy potatoes like fingerlings; they don’t break down as well and won’t give you that creamy texture we’re after. You know?
Can I make this easy cheddar potato soup in a slow cooker?
You betcha! Slow cookers are amazing, right? To make this easy cheddar potato soup in a slow cooker, just toss the potatoes, onion, and chicken broth into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are super tender. Then, mash them up a bit with a potato masher or immersion blender (careful, it’s hot!). In a separate bowl, whisk together the melted butter and flour, then whisk in the milk until smooth. Pour this mixture into the slow cooker, stir well, and cook on high for another 30 minutes or so, until the soup has thickened. Finally, stir in the cheddar cheese and sour cream until melted and smooth. Season with salt and pepper to taste. Just keep in mind that slow cookers can vary, so you might need to adjust the cooking time a bit. Just keep an eye on it, and you’ll be golden!
Estimated Nutritional Information for This Potato Soup with Sharp Cheddar and Sour Cream
Okay, so before we dive into that bowl of cheesy goodness, let’s talk numbers, shall we? Now, keep in mind that this is just an estimate, because it depends on the exact ingredients you use and how big your servings are. But, roughly speaking, one cup of this potato soup with sharp cheddar and sour cream clocks in at around:
- Calories: 350
- Fat: 20g (Saturated Fat: 12g, Unsaturated Fat: 6g, Trans Fat: 0g)
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 5g
- Protein: 10g
So yeah, it’s not exactly a light salad. But hey, it’s comfort food! And sometimes you just need a little something to warm you up from the inside out. You know? Plus, it’s packed with potatoes, which are full of good stuff like potassium and vitamin C. And that cheddar? Calcium, baby! So go ahead, enjoy your soup! Just maybe don’t eat the whole pot in one sitting. Unless you really want to… I won’t judge!
Enjoying Your Delicious Bowl of Potato Soup with Sharp Cheddar and Sour Cream
Okay, you’ve made it! You’ve created a pot of seriously amazing potato soup with sharp cheddar and sour cream. Now comes the best part: eating it! I hope you enjoy every single spoonful as much as I do!
And hey, if you loved this recipe as much as I think you will, I’d love to hear about it! Seriously, leave a comment below and let me know what you thought. Did you tweak it? Did you add bacon (of course you did!)? What did you serve it with? I want to know everything!
Also, if you’re feeling extra generous, I’d be super grateful if you could rate the recipe. It helps other people find it, and it makes me feel all warm and fuzzy inside. You know?
And finally, if you’re on social media, share a picture of your beautiful bowl of potato soup with sharp cheddar and sour cream! Tag me so I can see it! I mean, who doesn’t love a good food pic? Plus, it’ll inspire other people to try this amazing recipe. And that’s always a good thing, right?
So go ahead, dig in, enjoy, and share the love! This potato soup with sharp cheddar and sour cream is meant to be savored and shared with the people you care about. Happy slurping!
Print
Unbelievable Potato Soup With Sharp Cheddar & Sour Cream
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this creamy and comforting potato soup with sharp cheddar and sour cream. It’s a hearty and flavorful dish perfect for fall and family meals.
Ingredients
- 2 lbs potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup chopped onion
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Optional: Cooked bacon, chopped
Instructions
- In a large pot, combine potatoes, chicken broth, and onion. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
- Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened, about 2-3 minutes.
- Pour the milk mixture into the potato mixture. Stir well to combine.
- Remove from heat and stir in cheddar cheese until melted.
- Stir in sour cream. Season with salt and pepper to taste.
- If desired, top with cooked bacon. Serve hot.
Notes
- For a smoother soup, use an immersion blender to partially blend the soup before adding the cheese and sour cream.
- Adjust the amount of chicken broth to reach your desired consistency.
- Feel free to add other toppings like green onions, chives, or a dollop of extra sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
