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.
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.
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.
Add the butter to the warm potatoes and stir until completely melted and evenly incorporated.
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.
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.
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.
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