Creamy Potato Soup with Cheddar and Chives

Introduction

There’s nothing quite as comforting as a bowl of warm, creamy potato soup, especially on a chilly day. This Creamy Potato Soup with Cheddar and Chives is rich, velvety, and bursting with flavor. The hearty potatoes provide a satisfying base, while sharp cheddar cheese adds a deliciously tangy richness. A final sprinkle of fresh chives lifts the dish with a subtle oniony freshness, making each spoonful balanced and irresistible.

Potato soup is a classic comfort dish across many cuisines, but this version, loaded with cheddar and fresh chives, is a modern take that feels indulgent yet approachable. It’s the perfect balance between homestyle cooking and restaurant-quality flavor.

Why I Love This Recipe

I love this recipe because it brings together simple, humble ingredients and transforms them into something special. The potatoes create a creamy base without needing too much cream, while the cheddar melts seamlessly into the soup, creating that cheesy comfort we all crave.

It’s also incredibly versatile—you can make it chunky or smooth, mild or extra cheesy, and pair it with a side of bread, salad, or even crispy bacon on top. The fact that it’s both filling and budget-friendly makes it one of my favorite go-to recipes for cozy family dinners.

Why It’s a Must-Try Dish

• Comfort in a bowl: Creamy, cheesy, and warming.
• Affordable & accessible ingredients: Uses kitchen staples like potatoes, onion, cheese, and milk.
• Crowd-pleaser: Loved by kids and adults alike.
• Versatile: Easily customizable with add-ins like bacon, ham, or different cheeses.
• Meal-prep friendly: Stores and reheats well, making it perfect for busy weeks.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories per Serving: ~380 kcal
• Course: Soup / Main Course
• Cuisine: American Comfort Food

Ingredients

For the Soup:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 4 medium russet potatoes (about 2 lbs), peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream (optional, for tanginess)
• Salt and black pepper, to taste

For Garnish:

• ¼ cup chopped fresh chives
• Extra shredded cheddar
• Crumbled bacon (optional)

Cooking Directions

1. Sauté Aromatics: Heat butter and olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté for 1 minute.
2. Cook Potatoes: Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
3. Blend Soup: Use an immersion blender to puree until smooth (or leave some chunks for texture). Alternatively, transfer half to a blender, blend, and return to the pot.
4. Add Creaminess: Stir in milk, cheddar cheese, and sour cream (if using). Cook on low heat until cheese is melted and soup is creamy.
5. Season & Finish: Taste and adjust seasoning with salt and pepper.
6. Serve: Ladle into bowls and top with chives, extra cheddar, and optional bacon.

Step-by-Step Preparation Method

1. Peel and dice potatoes, chop onion, mince garlic.
2. Heat butter and olive oil in pot, sauté onion and garlic.
3. Add potatoes and broth, simmer until potatoes are fork-tender.
4. Blend until smooth (or leave partly chunky).
5. Stir in milk, cheese, and sour cream.
6. Simmer gently until creamy and smooth.
7. Garnish with cheddar, chives, and bacon before serving.

How to Serve

• Serve hot with crusty bread or garlic toast.
• Pair with a fresh green salad for a balanced meal.
• Top with crispy bacon, caramelized onions, or roasted veggies for added texture.

Recipe Tips

• Use russet potatoes for extra creaminess, or Yukon gold for a buttery flavor.
• Always grate cheese yourself instead of using pre-shredded (it melts better).
• Don’t let soup boil after adding cheese—keep it on low heat to avoid curdling.
• For a silky finish, stir in a splash of heavy cream before serving.

Variations

• Loaded Potato Soup: Add crispy bacon, green onions, and extra cheddar on top.
• Vegetarian: Use vegetable broth and skip bacon.
• Healthier Version: Use low-fat milk, reduced-fat cheese, or swap half potatoes with cauliflower.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
• Protein Boost: Stir in cooked ham, shredded chicken, or turkey.

Freezing & Storage

• Refrigeration: Store in airtight containers for up to 3–4 days.
• Freezing: Freeze for up to 2 months. Reheat gently over low heat, adding a splash of broth or milk if needed.
• Tip: Freeze before adding sour cream/cheese for best texture—stir them in after reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Immersion blender (or regular blender)
• Ladle for serving

Conclusion

Creamy Potato Soup with Cheddar and Chives is the ultimate cozy comfort food—rich, cheesy, and hearty enough to stand as a meal on its own. With simple ingredients and quick cooking time, it’s perfect for weeknight dinners, meal prep, or warming up on a cold evening. The garnish of fresh chives and cheddar makes it elegant enough for entertaining, too.

Once you try this recipe, it’s sure to become a family favorite that you’ll come back to again and again.

Print Recipe

Creamy Potato Soup with Cheddar and Chives

Author: Laura Bennett Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Calories: 380kcal

Description

There’s nothing quite as comforting as a bowl of warm, creamy potato soup, especially on a chilly day. This Creamy Potato Soup with Cheddar and Chives is rich, velvety, and bursting with flavor. The hearty potatoes provide a satisfying base, while sharp cheddar cheese adds a deliciously tangy richness.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 4 medium russet potatoes (about 2 lbs)
• 4 cups chicken or vegetable broth
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream (optional, for tanginess)
• Salt and black pepper, to taste

For Garnish:

• ¼ cup chopped fresh chives
• Extra shredded cheddar
• Crumbled bacon (optional)

Instructions

1. Sauté Aromatics: Heat butter and olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté for 1 minute.
2. Cook Potatoes: Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
3. Blend Soup: Use an immersion blender to puree until smooth (or leave some chunks for texture). Alternatively, transfer half to a blender, blend, and return to the pot.
4. Add Creaminess: Stir in milk, cheddar cheese, and sour cream (if using). Cook on low heat until cheese is melted and soup is creamy.
5. Season & Finish: Taste and adjust seasoning with salt and pepper.
6. Serve: Ladle into bowls and top with chives, extra cheddar, and optional bacon.

Keywords: Creamy Potato Soup with Cheddar and Chives