4-Ingredient Cheddar Potato Soup
Introduction
When you want maximum comfort with minimal effort, this cheddar potato soup delivers. With just four pantry-friendly ingredients, you get a rich, velvety soup that tastes like it simmered all day—ideal for quick dinners or cozy lunches.
Ingredients
- 4 cups potatoes, peeled and diced (Russet or Yukon Gold)
- 3 cups chicken broth (or vegetable broth)
- 1½ cups shredded cheddar cheese (sharp recommended)
- 1 cup heavy cream (or half-and-half)
Instructions
- Cook the Potatoes
Add diced potatoes and broth to a pot. Bring to a boil, then reduce heat and simmer 12–15 minutes, until potatoes are fork-tender. - Blend
Use an immersion blender to blend until smooth (or blend carefully in batches). - Add Cream & Cheese
Stir in the cream, then add cheddar cheese gradually, stirring until melted and silky. - Heat & Serve
Warm gently over low heat. Do not boil. Serve hot.
Description
This soup is thick, creamy, and packed with comforting potato flavor balanced by sharp cheddar. The texture is smooth and luxurious without any flour or butter.
Optional Additions
(Optional—keep it 4 ingredients if you prefer)
- Salt & black pepper to taste
- Garlic powder or onion powder
- Crispy bacon bits or chives for topping
- Extra cheese for garnish
Tips for Success
- Use sharp cheddar for the best flavor
- Add cheese off the heat to avoid graininess
- If soup is too thick, thin with a splash of broth or milk
- Yukon Gold potatoes make it extra creamy
Nutritional Information (approx. per serving)
- Calories: ~320
- Protein: ~10 g
- Fat: ~22 g
- Carbohydrates: ~20 g
Conclusion
This 4-ingredient cheddar potato soup proves that simple can still be incredibly satisfying. It’s fast, filling, and perfect for chilly evenings.
Recommendation
Serve with crusty bread, garlic toast, or a fresh salad for a complete meal. It also reheats beautifully, making it great for leftovers.
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