Vermont Cheddar Potato Soup
Warm up with a bowl of creamy, indulgent Vermont Cheddar Potato Soup—an irresistible combination of hearty russet potatoes, sharp Vermont cheddar, and a luscious blend of milk and heavy cream. This cozy, crowd-pleasing recipe starts with a rich, buttery roux, enhanced by sautéed onions and garlic for depth of flavor. Featuring a velvety, pureed texture, this comforting soup gets its signature tanginess from authentic Vermont sharp cheddar, with optional smoky crumbled bacon and fresh chives as garnish. Perfect for chilly evenings, it’s a quick and satisfying meal ready in just an hour, served best with crusty bread for dipping. Whether you prefer a hint of chunkiness or a perfectly smooth finish, this soup is comfort food at its finest.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 2 cups (shredded) Vermont sharp cheddar cheese
- 0.5 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 cup (chopped, for garnish) Chives
- 4 slices (cooked and crumbled, optional for garnish) Bacon
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir constantly for 1–2 minutes to create a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Increase the heat to medium-high and bring the mixture to a simmer.
Add the diced potatoes to the pot. Cover and cook for 15–20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Using an immersion blender, puree the soup until smooth, or leave some chunks for texture if preferred. Alternatively, transfer the soup in batches to a countertop blender, then return to the pot.
Reduce the heat to low and stir in the milk, shredded cheddar cheese, and heavy cream. Continue stirring until the cheese has melted and the soup is smooth.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped chives and crumbled bacon if desired.
Serve immediately with crusty bread or crackers for a comforting meal.
Nutrition Facts
Calories |
4542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.2 g | 345% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 8598 mg | 374% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 44.5 g | ||
| Protein | 200.0 g | 400% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 4350 mg | 335% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 9062 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
