Easy Cheddar Topped Potato Soup

Easy Cheddar Topped Potato Soup

I am an avid potato fan and I love soups. So putting the two together is great for me. Not only do they make perfect lunches, but they freeze well and are great for chilly days. Soup can be simple or extremely elaborate, depending on your ingredient list. This particular potato soup is not only delicious, but it’s fast, it’s easy and has a short ingredient list making it an ideal quick meal.

Easy Cheddar Topped Potato SoupI actually quartered this recipe and made it just for myself the other day since A) no one else was home and B) I only had two very small Yukon Gold potatoes left. It was the perfect amount though and came together pretty quickly. I could definitely see making a big batch of this potato cheddar soup and freezing it for future lunches or even a quick meal paired with some fresh bread.

You could crumble some bacon on top of this along with the cheddar cheese, but I chose to pass only because I’m trying to watch my caloric intake. :) Bacon would be a most amazing addition though! This would go great with this Italian Grilled Cheese Sandwich!

Easy Cheddar Topped Potato SoupAnd hey, isn’t that spoon pretty? Fun huh? I bought them from Amazon…

Easy Cheddar Topped Potato SoupThey come in all different colors and would be totally fun for a picnic or barbecue! Of course, I just bought them because they were fun, it was a Christmas present to myself. :) You can get them here if you are interested.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset

Easy Cheddar Topped Potato Soup
Recipe Type: soup, lunch
Author: Amanda Formaro
Serves: 4
  • 1 tablespoon butter or oil
  • 1/2 cup chopped sweet onion
  • 2 cloves garlic, minced
  • 4 cups Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
  • 1 (14 oz.) can chicken or vegetable broth
  • 1 cup 1% milk
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/4 cups (7 oz.) Sargento® ChefStyle Shredded Extra Sharp Cheddar Cheese, divided
  1. Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
  2. Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.
  3. Ladle soup into four bowls; top with cheese.
Calories: 309.5 Fat: 15.4 g Saturated fat: 10 g Unsaturated fat: 5.6 g Carbohydrates: 31.7 g Sugar: 6.6 g Fiber: 3.4 g Protein: 15.6 g Cholesterol: 50.1 mg

Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)


  1. says

    It wasn’t until I was searching my blog for potato recipes today that I realized I really don’t use them very much. What is up with that? This sounds like a perfect way to remedy the situation. (mybizzykitchen.com is having a contest for potato recipes this week, which was why I was searching to see what I had. Head on over if you want to participate!)

  2. says

    I was going to ask you about that spoon so thanks for letting us know where you bought them, they are really pretty! I might try the soup with bacon haha I might indulge a little bit and it really does sound quick and easy to do but also delicious

  3. April @ Angel's Homestead says

    Looks great, thanks for reminding me to make some again soon. Mine’s not quite as “lite” as yours. :)


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