29+ Irresistible Potato Cheddar Soup Recipes to Satisfy Your Cravings

Potato cheddar soup is a beloved classic that combines the rich, creamy texture of potatoes with the sharp, savory flavor of cheddar cheese.

Whether you’re seeking a comforting bowl for a chilly evening or looking to impress guests with a flavorful homemade dish, potato cheddar soup is a perfect choice.

In this blog post, we’ve gathered over 29 unique and mouth-watering variations of this timeless soup to suit every palate.

From spicy to cheesy, light to hearty, each recipe is sure to become a family favorite.

Get ready to explore a world of comforting, cheesy goodness with these 29+ potato cheddar soup recipes that will satisfy your cravings and warm your soul.

29+ Irresistible Potato Cheddar Soup Recipes to Satisfy Your Cravings

Potato cheddar soup is a versatile dish that can easily be adapted to fit various tastes and dietary needs.

Whether you prefer a traditional version or want to experiment with bold ingredients like bacon, leeks, or even spicy chorizo, there’s a recipe on this list for every occasion.

These 29+ variations ensure that you’ll never tire of this classic comfort food. So, gather your ingredients, pick a recipe, and indulge in the ultimate bowl of creamy, cheesy goodness.

With so many options to choose from, you can enjoy a different take on potato cheddar soup every time!

Classic Potato Cheddar Soup

This creamy, comforting potato cheddar soup is the perfect dish for colder weather. Rich with the flavor of cheddar cheese and seasoned with garlic, onion, and thyme, it’s a satisfying meal that’s easy to make. The soup is made with simple ingredients and requires minimal time, making it a great choice for a weeknight dinner. The velvety texture of the potatoes combined with the sharpness of the cheddar cheese creates a harmonious blend that will delight your taste buds.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
2. Stir in the flour and cook for an additional 2 minutes, allowing the flour to absorb the butter and form a roux.
3. Gradually add the broth while stirring constantly to avoid lumps. Add the diced potatoes and thyme. Bring to a simmer, cooking for 15-20 minutes, or until the potatoes are tender.
4. Using an immersion blender, carefully blend the soup until smooth. For a chunkier texture, pulse a few times or leave some potato chunks intact.
5. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely.
6. Season with salt and pepper to taste. Simmer for another 5-10 minutes, letting the soup thicken.
7. Serve hot, garnished with fresh parsley.

This classic potato cheddar soup is a comforting, filling dish that’s perfect for cozy evenings. The balance of flavors—creamy potatoes, sharp cheddar, and aromatic thyme—makes each spoonful irresistible. It’s a flexible recipe that you can tweak by adding extra vegetables or spices to suit your tastes. This soup also stores well, making it a great option for meal prepping. Enjoy it with crusty bread or a side salad for a complete meal that will warm you from the inside out.

Spicy Bacon Potato Cheddar Soup

For those who like a bit of heat with their comfort food, this spicy bacon potato cheddar soup delivers the perfect combination of creamy, cheesy goodness with a kick of spice. Smoky bacon and spicy jalapeños elevate this soup to the next level, while tender potatoes and rich cheddar make it incredibly satisfying. This version is ideal for anyone looking to add some excitement to their potato soup recipe.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 jalapeños, seeded and chopped
• 1 cup cooked bacon, crumbled
• 4 cups chicken broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons flour
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Green onions, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, melt butter over medium heat. Add onions, garlic, and jalapeños, cooking until the onions are soft, about 5 minutes.
2. Stir in the flour and smoked paprika, cooking for 2 minutes to create a roux.
3. Gradually add the chicken broth, stirring constantly to prevent lumps. Add the diced potatoes and bring to a simmer. Cook for 15-20 minutes until the potatoes are soft.
4. Use an immersion blender to puree the soup to your desired consistency. You can leave it a little chunky or blend it until smooth.
5. Stir in the milk, cheddar cheese, and crumbled bacon. Let the cheese melt completely, then season with salt and pepper.
6. Simmer for another 5 minutes, allowing the flavors to meld.
7. Serve hot, topped with green onions and fresh cilantro.

This spicy bacon potato cheddar soup is a bold twist on the classic recipe. The combination of smoky bacon, fiery jalapeños, and sharp cheddar creates a soup that’s full of flavor with just the right amount of heat. The soup is hearty, comforting, and makes for a perfect winter meal. The bacon adds a savory richness, while the jalapeños bring a delightful punch of spice, making it a crowd-pleaser for those who enjoy a little extra heat in their meals. Serve it with a slice of cornbread for a complete, satisfying meal.

Creamy Broccoli Potato Cheddar Soup

This creamy broccoli potato cheddar soup is a fantastic way to enjoy a nutritious, hearty meal. The addition of broccoli provides a fresh, slightly bitter contrast to the rich, creamy base, while the sharp cheddar enhances the flavor profile. This soup is not only delicious but also packed with vitamins, making it a great option for a healthier comfort food choice. It’s perfect for a light lunch or dinner, especially when paired with a salad or crusty bread.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground mustard
• Salt and pepper, to taste
• Chopped chives (for garnish)

Instructions:

1. In a large pot, melt butter over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
2. Stir in the flour and ground mustard, cooking for 2 minutes to form a roux.
3. Gradually add the vegetable broth while stirring constantly. Once combined, add the diced potatoes and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes or until the potatoes are tender.
4. Add the broccoli florets and continue to cook for another 5 minutes until the broccoli is bright green and slightly tender.
5. Use an immersion blender to blend the soup until smooth, leaving some chunks of potatoes and broccoli for texture.
6. Stir in the milk and shredded cheddar cheese, and continue stirring until the cheese is fully melted and the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped chives.

This creamy broccoli potato cheddar soup is a wonderful combination of comforting ingredients with a nutritious twist. The potatoes provide a creamy base, while the broccoli adds both color and a healthy boost to the dish. The sharp cheddar cheese ties everything together, giving it that signature cheesy flavor. This soup is both filling and wholesome, perfect for those looking to add more vegetables to their diet without sacrificing taste. It’s a great family-friendly recipe and a delicious way to enjoy your greens.

Loaded Potato Cheddar Soup

This loaded potato cheddar soup is an indulgent, hearty variation of the classic recipe. Packed with crispy bacon, sour cream, and green onions, it’s a rich and flavorful bowl of comfort. The combination of creamy potatoes, sharp cheddar, and savory toppings makes this soup perfect for those who love a bit of extra richness and texture in their meals. It’s a satisfying, meal-worthy dish that can be served for lunch or dinner.

Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups whole milk
• 3 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons flour
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup cooked bacon, crumbled
• 1/2 cup sour cream
• Green onions, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until soft, about 5 minutes.
2. Stir in the flour, smoked paprika, and thyme, cooking for 2 minutes to form a roux.
3. Gradually add the chicken broth while stirring constantly. Add the diced potatoes and bring the mixture to a simmer. Cook for 15-20 minutes until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, leaving some chunks for texture.
5. Stir in the milk, shredded cheddar cheese, and crumbled bacon. Let the cheese melt completely, then season with salt and pepper.
6. Add sour cream and stir until well incorporated. Simmer for another 5 minutes.
7. Serve hot, garnished with extra bacon, green onions, and a dollop of sour cream.

This loaded potato cheddar soup takes the classic recipe to the next level with all the comforting, indulgent toppings you love. The crispy bacon and sour cream add layers of flavor and texture, while the cheddar provides a creamy and cheesy richness. Perfect for a cold evening or as a crowd-pleasing dish, it’s a great option for anyone craving a hearty, filling soup that feels like a complete meal. Serve with crusty bread or a side salad to round it out.

Vegan Potato Cheddar Soup

This vegan potato cheddar soup is a plant-based twist on the beloved classic. Made with dairy-free ingredients like cashews and nutritional yeast, it mimics the richness and cheesy flavor of the traditional version without any animal products. The creamy potatoes and smoky flavors from the vegan cheddar create a satisfying, creamy soup that is perfect for those following a vegan or dairy-free diet. It’s comforting, creamy, and incredibly satisfying.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/2 cup raw cashews (soaked for at least 4 hours)
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric (optional, for color)
• Salt and pepper, to taste
• 1 cup vegan cheddar cheese (shredded)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, sauté the onions and garlic in a bit of olive oil over medium heat until soft, about 5 minutes.
2. Add the diced potatoes and vegetable broth, bringing the mixture to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
3. While the potatoes are cooking, blend the soaked cashews and almond milk in a high-speed blender until smooth and creamy.
4. Once the potatoes are cooked, use an immersion blender to blend the soup until smooth or leave it a little chunky if desired.
5. Stir in the cashew cream, nutritional yeast, smoked paprika, turmeric (if using), and vegan cheddar cheese. Continue stirring until the cheese is melted and everything is well incorporated.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This vegan potato cheddar soup proves that comfort food doesn’t have to include dairy to be delicious. The cashew cream and nutritional yeast provide the creamy texture and cheesy flavor you crave, while the potatoes offer a hearty base. It’s a great option for vegans or anyone looking to reduce dairy intake without sacrificing taste. This soup is just as satisfying as the classic version and can be enjoyed by everyone, regardless of dietary restrictions. Pair it with a side of toast or a light salad for a perfect meal.

Roasted Garlic and Potato Cheddar Soup

For an added depth of flavor, this roasted garlic and potato cheddar soup elevates the traditional recipe with the sweetness of caramelized garlic. Roasting the garlic before adding it to the soup brings out its natural sugars and creates a rich, mellow flavor that pairs beautifully with the creamy potatoes and sharp cheddar. The result is a flavorful, indulgent soup that’s perfect for a cozy evening or a dinner party.

Ingredients:

• 5 large russet potatoes, peeled and diced
• 2 whole heads of garlic
• 1 medium onion, chopped
• 4 cups vegetable or chicken broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup olive oil
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads and drizzle with olive oil. Wrap the garlic in aluminum foil and roast in the oven for 30-35 minutes until soft and fragrant.
2. While the garlic roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the diced potatoes and vegetable broth, bringing the mixture to a simmer. Cook for 15-20 minutes until the potatoes are tender.
4. Once the garlic has cooled slightly, squeeze the roasted garlic cloves out of their skins and add them to the pot with the potatoes.
5. Use an immersion blender to blend the soup until smooth, or leave some texture for a chunkier soup.
6. Stir in the milk, shredded cheddar cheese, and dried rosemary. Let the cheese melt completely, and season with salt and pepper.
7. Serve hot, garnished with fresh thyme.

The roasted garlic in this potato cheddar soup adds a rich, sweet flavor that transforms the dish into something truly special. The mellow garlic blends seamlessly with the creamy potatoes and sharp cheddar, creating a comforting soup that’s perfect for any occasion. It’s a great choice for anyone looking to elevate their classic potato soup with a unique twist. The addition of fresh thyme provides an herbal note that balances out the richness, making it a well-rounded, satisfying meal.

Creamy Potato Cheddar Soup with Leeks

This creamy potato cheddar soup with leeks adds a delicate, subtle sweetness to the classic potato soup. Leeks, with their mild onion-like flavor, infuse the soup with depth while complementing the creaminess of the potatoes and the sharpness of the cheddar. This soup is a great way to enjoy a refined twist on a beloved comfort food. It’s perfect for a cozy dinner or to impress guests at a gathering.

Ingredients:

• 5 large russet potatoes, peeled and diced
• 2 leeks, white and light green parts only, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper, to taste
• Chopped chives, for garnish

Instructions:

1. Melt the butter in a large pot over medium heat. Add the leeks, onion, and garlic, sautéing until softened, about 5-7 minutes.
2. Stir in the flour and thyme, cooking for another 2 minutes to create a roux.
3. Gradually add the broth while stirring to prevent lumps. Add the diced potatoes, bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
4. Use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky.
5. Stir in the milk and shredded cheddar cheese, continuing to stir until the cheese has fully melted. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped chives.

This creamy potato cheddar soup with leeks is a wonderfully refined version of a classic favorite. The leeks provide a subtle sweetness that balances perfectly with the creamy potatoes and sharp cheddar. The addition of thyme enhances the herbal complexity of the soup, while the cheese creates a comforting richness. It’s an elegant and satisfying dish that’s perfect for special occasions or a cozy night in. Pair it with a light salad or crusty bread for a complete and delightful meal.

Potato Cheddar Soup with Caramelized Onions

This potato cheddar soup with caramelized onions adds a layer of rich, sweet flavor that perfectly complements the creamy, cheesy base. The caramelized onions take this soup to the next level by bringing out their natural sugars and deep flavor, making each spoonful a savory delight. This hearty soup is perfect for cooler weather and works wonderfully as a stand-alone meal or paired with a side salad.

Ingredients:

• 5 large russet potatoes, peeled and diced
• 2 medium onions, thinly sliced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook, stirring frequently, for 20-25 minutes, or until golden brown and caramelized.
2. Stir in the garlic and rosemary, cooking for another 2 minutes until fragrant.
3. Add the diced potatoes and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth, leaving a bit of texture if preferred.
5. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely. Season with salt and pepper to taste.
6. Add a splash of balsamic vinegar to balance the sweetness of the onions, and stir.
7. Serve hot, garnished with fresh parsley.

This potato cheddar soup with caramelized onions is a true comfort food, with its perfect balance of creamy texture and sweet, savory flavor. The caramelized onions add a luxurious richness, while the cheddar cheese brings the soup together with its sharp, tangy taste. The balsamic vinegar adds a surprising depth that complements the sweetness of the onions. It’s a wonderfully filling soup that’s sure to warm you up and keep you coming back for more. Serve it with a simple green salad or crusty bread for a complete meal.

Sweet Potato Cheddar Soup

This sweet potato cheddar soup is a colorful and nutritious twist on the classic potato cheddar soup. The sweetness of the roasted sweet potatoes pairs beautifully with the sharp cheddar cheese, creating a soup that’s both comforting and a little bit different. The addition of warming spices like cinnamon and nutmeg gives this soup a unique flavor profile, making it a perfect dish for fall and winter months.

Ingredients:

• 4 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh sage, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
3. Add the roasted sweet potatoes, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a simmer and cook for another 10 minutes.
4. Use an immersion blender to puree the soup until smooth and creamy.
5. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh sage.

This sweet potato cheddar soup is a delightful and unexpected twist on a classic. The roasted sweet potatoes add a rich, caramelized flavor that pairs perfectly with the sharpness of the cheddar cheese. The warming spices bring a comforting, cozy element to the soup, making it an excellent choice for fall and winter months. Whether you’re looking to try something new or add a healthy spin to your usual comfort food, this soup is sure to become a new favorite. It’s satisfying, nutritious, and perfect for a hearty lunch or dinner.

Potato Cheddar Soup with Corn and Jalapeños

This potato cheddar soup with corn and jalapeños offers a zesty twist on the classic recipe. The sweetness of corn and the heat from fresh jalapeños complement the creamy potato base and sharp cheddar, creating a deliciously balanced soup. With the added crunch and flavor from the corn, this dish feels fresh yet hearty—perfect for anyone who loves a bit of spice in their comfort food.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 ears of corn (or 1 cup frozen corn kernels)
• 2 fresh jalapeños, seeded and chopped
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons flour
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the flour and cumin, cooking for 2 minutes to form a roux.
3. Gradually add the broth, stirring constantly to prevent lumps. Add the diced potatoes and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. While the soup is simmering, grill or roast the corn until charred, then cut the kernels off the cob.
5. Add the corn kernels and jalapeños to the pot. Use an immersion blender to blend the soup until smooth or leave it slightly chunky for texture.
6. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely. Season with salt and pepper.
7. Serve hot, garnished with fresh cilantro.

This potato cheddar soup with corn and jalapeños offers a perfect blend of flavors, with the sweetness of corn and the heat from jalapeños balancing out the creamy potato base. The smoky cumin enhances the flavor profile, giving the soup a warm, comforting vibe. The sharp cheddar ties everything together, making this soup both hearty and satisfying. It’s an excellent option for anyone who enjoys a little spice in their meals, and it’s perfect for cozy nights or when you need a comforting dish with a twist.

Potato Cheddar Soup with Kale

This potato cheddar soup with kale is a hearty, nutritious spin on the classic comfort food. The addition of kale brings a pop of color and a boost of vitamins, while the creamy potatoes and sharp cheddar create the rich, comforting base we all know and love. This soup is not only filling but also offers a satisfying balance of creamy and earthy flavors—perfect for a wholesome meal.

Ingredients:

• 5 large russet potatoes, peeled and diced
• 2 cups fresh kale, chopped and tough stems removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons flour
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh lemon juice (optional, for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
2. Stir in the flour and garlic powder, cooking for an additional 2 minutes to create a roux.
3. Gradually add the broth while stirring, and bring to a simmer. Add the diced potatoes and cook for 15-20 minutes, or until the potatoes are tender.
4. Stir in the kale and cook for an additional 5 minutes, allowing the kale to wilt and soften.
5. Use an immersion blender to blend the soup until smooth or leave it chunky, depending on your texture preference.
6. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt and create a creamy texture. Season with salt and pepper.
7. Serve hot, with a squeeze of fresh lemon juice for a pop of brightness.

This potato cheddar soup with kale is a wholesome, nutritious version of the classic. The earthy kale adds a fresh contrast to the creamy potatoes and cheddar, making the soup more balanced and filling. The sharpness of the cheddar cheese brings richness, while the optional squeeze of lemon juice brightens up the dish, making it refreshing and comforting all at once. This soup is perfect for those looking to incorporate more greens into their meals without compromising on flavor. It’s a fantastic way to enjoy a healthy yet indulgent bowl of soup.

Potato Cheddar Soup with Roasted Red Peppers

This potato cheddar soup with roasted red peppers offers a unique and flavorful twist on the classic potato soup. The roasted red peppers bring a smoky sweetness that perfectly complements the creamy potatoes and sharp cheddar. This vibrant, delicious soup is easy to prepare and is sure to be a hit with those looking for a slightly different take on comfort food.

Ingredients:

• 5 large russet potatoes, peeled and diced
• 2 large red bell peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, until charred and blistered. Remove, cover with a towel, and let them cool. Peel off the skin and chop the peppers.
2. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
3. Stir in the smoked paprika and diced potatoes, cooking for an additional 2 minutes.
4. Add the vegetable broth and bring to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
5. Stir in the chopped roasted red peppers and cook for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth, or leave some texture for a chunkier consistency.
7. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy. Season with salt and pepper.
8. Serve hot, garnished with fresh basil or parsley.

This potato cheddar soup with roasted red peppers brings a smoky sweetness that elevates the classic recipe to new heights. The roasted peppers infuse the soup with a rich, savory flavor that pairs wonderfully with the creamy potatoes and sharp cheddar. The result is a vibrant and satisfying soup that’s sure to become a new favorite. The addition of fresh herbs as a garnish adds a fresh, aromatic finish that makes each bite even more enjoyable. Perfect for any occasion, this soup combines the warmth of comfort food with a touch of culinary sophistication.

Potato Cheddar Soup with Broccoli

This potato cheddar soup with broccoli is a nutritious and flavorful twist on the classic. The addition of tender broccoli florets provides a nice crunch and earthy flavor, balancing the creamy texture of the potatoes and the sharpness of the cheddar cheese. This soup is both comforting and healthy, offering the perfect combination of flavors for a wholesome and satisfying meal.

Ingredients:

• 5 large russet potatoes, peeled and diced
• 2 cups broccoli florets (fresh or frozen)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons flour
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
2. Stir in the flour, cooking for an additional 2 minutes to form a roux.
3. Gradually add the broth while stirring, and bring the mixture to a simmer. Add the diced potatoes and cook for 15-20 minutes, or until the potatoes are tender.
4. Stir in the broccoli florets and cook for another 5 minutes until the broccoli is tender.
5. Use an immersion blender to blend the soup until smooth, or leave some texture for a chunkier consistency.
6. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This potato cheddar soup with broccoli is a wholesome and satisfying meal that’s packed with flavor and nutrients. The broccoli adds a delightful crunch and earthy taste, which pairs beautifully with the creamy potatoes and sharp cheddar. It’s the perfect way to sneak in some veggies without sacrificing taste or comfort. This soup is ideal for a light yet filling lunch or dinner and works well with a side of crusty bread or a simple salad.

Spicy Potato Cheddar Soup with Chorizo

This spicy potato cheddar soup with chorizo takes the classic comfort food to a whole new level. The chorizo adds a savory, smoky heat that infuses the soup with rich, bold flavors. Combined with creamy potatoes and sharp cheddar, this soup offers the perfect balance of spice, creaminess, and depth. It’s an ideal dish for those who love a bit of heat in their meals.

Ingredients:

• 5 large russet potatoes, peeled and diced
• 1/2 pound chorizo sausage, casing removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
2. Add the onions and garlic, cooking for another 5 minutes until softened.
3. Stir in the smoked paprika and cayenne pepper, cooking for another minute to release the flavors.
4. Add the diced potatoes and chicken broth, bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
5. Use an immersion blender to blend the soup until smooth or leave it a little chunky for more texture.
6. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy potato cheddar soup with chorizo is a bold and satisfying meal, with the savory chorizo adding layers of flavor and heat. The creamy potatoes and sharp cheddar offer the perfect balance to the spicy chorizo, creating a comforting yet exciting dish. This soup is perfect for those who love a little spice in their food and want a hearty, flavorful meal. It’s sure to be a hit at any gathering and pairs wonderfully with crusty bread or a light salad.

Creamy Potato Cheddar Soup with Cauliflower

This creamy potato cheddar soup with cauliflower offers a lighter take on the traditional recipe while still delivering the rich, comforting flavors we love. The cauliflower blends seamlessly with the potatoes, creating a smooth, creamy texture without being too heavy. The addition of sharp cheddar cheese brings the familiar cheesy comfort, while cauliflower adds an extra nutritional boost, making this soup both delicious and healthy.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 2 cups cauliflower florets (fresh or frozen)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 2 tablespoons flour
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
2. Stir in the flour, cooking for an additional 2 minutes to create a roux.
3. Gradually add the broth while stirring, and bring the mixture to a simmer. Add the diced potatoes and cauliflower, cooking for 15-20 minutes, or until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth or leave it slightly chunky for texture.
5. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely. Season with salt and pepper.
6. Serve hot, garnished with fresh thyme.

This creamy potato cheddar soup with cauliflower offers a lighter yet just as satisfying version of the traditional dish. The cauliflower enhances the soup’s texture, giving it a creamy, velvety finish without overwhelming the potatoes. The sharp cheddar brings a comforting, cheesy richness to each spoonful. This soup is a great way to enjoy a comforting, indulgent meal while also adding more vegetables to your diet. Perfect for a cozy evening, it’s a wholesome and delicious choice for any occasion.

Note: More recipes are coming soon