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Vegetarian, Meal soups and plant based

Creamy cheddar potato soup

This creamy cheddar potato soup with chives serves 4 people in 40 minutes, at a very easy skill level and €1.50 per serving. The trick is to mash only half the potatoes so the chunks left behind give the soup body, and to add the cheddar gradually so it melts smoothly instead of clumping.

A really creamy potato soup, with melted cheddar and chives, and bread to wipe the bowl clean.

Creamy cheddar potato soup
Total time
40 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This soup is all about texture. Half the potatoes get mashed into a creamy base, while the rest stay in small chunks for bite in every spoonful. Melted cheddar adds richness and flavor, and fresh chives brighten the whole bowl without weighing it down.

It's the kind of soup you make on a weeknight when it's cold outside, with bread on the side to mop up the bottom of the bowl. Kids tend to love it because it's smooth and mellow, with nothing chewy to work around. A simple dinner for the whole family that needs few ingredients and barely any watching.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 900 g
  • Onion 1
  • Chives 1 sprigs

Pantry

  • Vegetable brothoften in the pantry 75 cl
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 25 cl
  • Shredded cheddar 150 g
  • Butter 30 g

Bakery

  • Country bread 6 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Peel the potatoes and cut them into cubes.

    Even cubes all cook at the same rate.

  2. Melt the butter, add the chopped onion, then the potatoes and the broth. 5 min

    Keep the heat low so the onion softens without browning.

  3. Cook until the potatoes mash easily. 20 min

    Poke them with the tip of a knife to check.

  4. Mash half of them with a potato masher, add the milk, nutmeg, and cheddar, and stir until the cheese melts. 5 min

    Add the cheddar little by little, it blends in without clumping.

  5. Adjust the salt and pepper, and serve with the snipped chives and bread.

    Snip the chives with scissors, don't crush them.

Our tips to get it right

  • Cut the potatoes into even cubes so they all cook at the same rate, which keeps hard bits out of the mashed soup.
  • Pull the pot off the heat before stirring in the cheddar, the cheese melts more smoothly without boiling and the soup stays silky.
  • If the soup thickens too much once it cools, loosen it with a splash of warm milk or broth when you reheat it.

The variations

  • Swap the cheddar for grated Gruyère or Swiss cheese for a milder, less sharp flavor.
  • For a lactose free version, use an unsweetened plant based milk and a lactose free shredded cheese, the soup stays just as creamy.
  • For hungry kids, blend the whole soup instead of mashing only half, it comes out fully smooth and is quicker to eat.

What to serve it with

  • Toasted crusty bread
  • Simple green salad
  • A poached egg on top

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, just leave out the fresh chives and add them when serving. Reheat gently over low heat, stirring in a little milk if it has thickened.

Questions about this dish

Can you make this soup ahead of time?

Yes, prepare the base up to the point before adding the cheddar and refrigerate it. Reheat gently, then stir in the cheese and chives right before serving.

What's the best potato for this soup?

A starchy variety like russet mashes easily and gives a creamy texture. A waxy potato stays in firmer chunks and won't bind the soup as well.

Can you use a different cheese instead of cheddar?

Yes, Gruyère, Swiss, or another melty cheese works well here. The flavor will be milder, but the texture stays just as creamy.

Is this soup good for young kids?

Yes, it's smooth and mellow, especially if you mash all the potatoes instead of just half. Just check the temperature before serving, since the cheese holds heat.

How long does it take to make a creamy cheddar potato soup with chives?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a creamy cheddar potato soup with chives?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a creamy cheddar potato soup with chives cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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