4-Ingredient Cheddar Potato Soup

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The “Essentialist” Cheddar Potato Soup

This recipe is built for comfort when the pantry is low but the craving for warmth is high.

CategoryDetails
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Yield4 servings

🍴 The 4 Ingredients

  1. 2 lbs Yukon Gold or Russet Potatoes (peeled and diced small)
  2. 32 oz (1 carton) High-quality Chicken or Vegetable Broth
  3. 2 cups Sharp Cheddar Cheese, freshly shredded
  4. 1 cup Whole Milk (or heavy cream for extra decadence)

(Note: We assume you have salt and pepper in your pantry—use them generously!)

👩‍🍳 Instructions

1. The Broth Boil

  • Place the diced potatoes and the broth in a large pot. Ensure the liquid covers the potatoes by at least an inch (if not, add a splash of water).
  • Bring to a boil, then reduce heat and simmer for 12–15 minutes until the potatoes are fork-tender.

2. The Half-Mash

  • Do not drain the liquid! Use a potato masher to crush half of the potatoes right in the pot.
  • Watch as the broth instantly transforms from a clear liquid into a cloudy, thick base.

3. The Dairy Temper

  • Turn the heat down to low. Stir in the milk.
  • The “Curdle” Guard: Let the milk warm through for 1 minute before adding the cheese. Adding cold cheese to boiling liquid can cause the proteins to seize and get “grainy.”

4. The Cheese Melt

  • Add the shredded Cheddar one handful at a time, stirring constantly in a circular motion until the cheese is fully incorporated and the soup is a beautiful pale orange.

5. The Final Seasoning

  • Taste it! Potatoes “eat” salt. You will likely need more salt and black pepper than you think to make the cheddar flavor truly pop.

The “Hidden 5th” Ingredient: If you happen to have a single onion or a clove of garlic lying around, sautéing it in the pot before adding the broth and potatoes will add a layer of aromatic depth, but the “Pure 4” version is surprisingly robust on its own.

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