This smoked cheddar potato soup earns its 'hug in a bowl' nickname: baking potatoes, butter, milk, sour cream, and plenty of smoked cheddar, all on the table in 35 minutes. Snipped chives on top make it taste like a loaded baked potato in spoonable form.
A Hug in a Bowl: The Ultimate Smoked Cheddar Potato Soup
There are few things as comforting as a warm bowl of creamy potato soup. But when you introduce the deep, savory notes of smoked cheddar, it transforms from a simple classic into an unforgettable meal. This soup is rich, velvety, and packed with a smoky flavor that perfectly complements the earthy potatoes and fresh chives. It’s the perfect weeknight dinner that feels incredibly indulgent but comes together in just 35 minutes. Get ready to find your new favorite comfort food!
Ingredients
• START TO FINISH: 35 minutes MAKES 6 servings
• 1 lb / 450 g medium baking potatoes, scrubbed and cut into 1-inch pieces
• 1/4 cup / 57 g (2.01 oz) butter
• 1/3 cup / 40 g (1.41 oz) all-purpose flour
• 1/2 tsp / 2.5 g (0.09 oz) salt
• 1/4 tsp / 0.5 g (0.02 oz) ground black pepper
• 5 cups / 1.2 L milk
• 8 oz / 225 g container sour cream
• 4 oz / 113 g smoked cheddar cheese, shredded
• 1/4 cup / 15 g (0.53 oz) snipped fresh chives
Instructions
1. In a covered medium saucepan, cook the cubed potatoes in enough boiling, lightly salted water to cover for 15 to 17 minutes, or until perfectly fork-tender. Drain well.
2. Meanwhile, melt the butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour, salt, and pepper to form a smooth paste. Cook for one minute, stirring constantly. Pour in the milk all at once, whisking continuously until the soup base is smooth, slightly thickened, and bubbly. Cook for 1 minute more.
3. Add the drained potatoes to the saucepan. Using the back of a fork or a potato masher, gently press some of the potatoes against the side of the pan to create a rustic, chunky-creamy texture.
4. For the garnish, set aside 1/4 cup (960 ml) of the sour cream, 1/4 cup (960 ml) of the cheese, and 2 tablespoons (30 ml / 1 fl oz) of chives. In a separate small bowl, temper the remaining sour cream by slowly whisking in about 1 cup (240 ml) of the hot soup. Return this tempered sour cream mixture to the saucepan. Stir in the remaining cheese and 2 tablespoons (30 ml / 1 fl oz) of chives.
5. Continue to cook and stir over low heat until the cheese is completely melted and the soup is heated through. It’s important not to let it boil after adding the sour cream.
6. Ladle the hot soup into bowls and top with the reserved sour cream, shredded cheese, and fresh chives before serving.
Nutritional Information
• Nutritional Facts
• PER SERVING
• 383 calories
• 24 g (0.85 oz) total fat (15 g / 0.53 oz sat. fat)
• 71 mg cholesterol
• 660 mg sodium
• 30 g (1.06 oz) carbohydrate
• 2 g (0.07 oz) fiber
• 13 g (0.46 oz) protein
Pro Tips
• for Perfect Potato Soup
• For the best flavor and smoothest melt, grate your own block of smoked cheddar. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• Russet or Idaho potatoes are ideal for this recipe. Their high starch content breaks down beautifully, creating a naturally thick and creamy soup.
• Don’t skip tempering the sour cream! Adding cold sour cream directly to the hot soup can cause it to curdle. Mixing it with a little hot soup first ensures a silky-smooth finish.
• For an extra layer of flavor, add 1/2 teaspoon (10 ml / 0.3 fl oz) of smoked paprika or a pinch of cayenne pepper along with the flour.
FAQ
Q: Can I make this smoked cheddar potato soup vegan
A: Yes, you can adapt this recipe to be vegan. Use a plant-based butter, full-fat oat milk for creaminess, and a high-quality vegan sour cream. For the cheese, look for a good-melting smoked vegan cheddar to achieve a similar comforting and delicious result.
Q: Is smoked cheddar cheese always vegetarian
A: Not always. Some cheeses use animal rennet. To ensure your soup is truly vegetarian, check the cheese label for ‘microbial rennet,’ ‘vegetable rennet,’ or a ‘suitable for vegetarians’ symbol. Most major brands are vegetarian-friendly, but it’s always best to verify.
Q: How can I add more protein to this vegetarian potato soup
A: To boost the protein, consider stirring in a can of rinsed white beans (like cannellini or Great Northern) along with the potatoes. You could also use a protein-fortified plant-based milk or top the finished soup with roasted chickpeas or crumbled smoked tofu for extra texture and protein.
Q: How do I store and reheat this creamy potato soup
A: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring frequently. Avoid boiling, as this can cause the dairy to separate. You may need to add a splash of milk to restore its original creamy consistency.
More Recipes You’ll Love
- Creamy Butternut Squash Soup (with Cannellini Beans)
- Simple Aromatic Dal (Indian Lentil Soup)
- Spicy Roasted Cauliflower & Leek Soup
A Hug in a Bowl: The Ultimate Smoked Cheddar Potato Soup
Ingredients
Method
- In a covered medium saucepan, cook the cubed potatoes in enough boiling, lightly salted water to cover for 15 to 17 minutes, or until perfectly fork-tender.
- Drain well.
- Meanwhile, melt the butter in a large saucepan or Dutch oven over medium heat.
- Whisk in the flour, salt, and pepper to form a smooth paste.
- Cook for one minute, stirring constantly.
- Pour in the milk all at once, whisking continuously until the soup base is smooth, slightly thickened, and bubbly.
- Cook for 1 minute more.
- Add the drained potatoes to the saucepan.
- Using the back of a fork or a potato masher, gently press some of the potatoes against the side of the pan to create a rustic, chunky-creamy texture.
- For the garnish, set aside 1/4 cup (960 ml) of the sour cream, 1/4 cup (960 ml) of the cheese, and 2 tablespoons of chives.
- In a separate small bowl, temper the remaining sour cream by slowly whisking in about 1 cup (240 ml) of the hot soup. Return this tempered sour cream mixture to the saucepan.
- Stir in the remaining cheese and 2 tablespoons (30 ml / 1 fl oz) of chives.
- Continue to cook and stir over low heat until the cheese is completely melted and the soup is heated through. It's important not to let it boil after adding the sour cream.
- Ladle the hot soup into bowls and top with the reserved sour cream, shredded cheese, and fresh chives before serving.
- Don't skip tempering the sour cream!
- Adding cold sour cream directly to the hot soup can cause it to curdle.
- Mixing it with a little hot soup first ensures a silky-smooth finish.
