Grandma’s Cold-Weather Favorite”: Only 4 ingredients, and I make it again and again because it never disappoints.
This simple soup is pure comfort in a bowl. With just four main ingredients, it relies on the natural creaminess of potatoes and the rich taste of sharp cheddar to create a thick, satisfying soup—no flour, roux, or cream needed.
Four-Ingredient Cheddar Potato Soup
Ingredients
- Potatoes, peeled and cut into small cubes – 4 cups
- Milk (whole milk is ideal) – 4 cups
- Sharp cheddar cheese, grated – 2 cups
- Butter – 2 tablespoons
- Salt and black pepper – optional, to taste
Instructions
Step 1: Boil the potatoes
Place the diced potatoes in a medium saucepan and add enough water to fully cover them. Bring to a boil, then reduce the heat and simmer for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
Step 2: Mash the potatoes
Drain the potatoes, keeping about ½ to 1 tablespoon of the cooking water in the pot. Lightly mash the potatoes, leaving a few small pieces if you prefer some texture.
Step 3: Stir in the butter
Add the butter to the warm potatoes and stir until completely melted and evenly incorporated.
Step 4: Warm the milk
Pour in the milk and return the pot to medium heat. Stir frequently and heat until hot and steaming, but do not let it boil.
Step 5: Melt the cheese
Reduce the heat to low and slowly add the shredded cheddar, a little at a time. Stir continuously until the cheese melts and the soup becomes smooth and creamy.
Step 6: Season and let thicken
Season with salt and black pepper if desired. Keep the soup on low heat for about 5 minutes, allowing it to thicken slightly before serving.
