Cheddar Potato Soup

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🥔 4-Ingredient Cheddar Potato Soup

On cold evenings out here in the country, when the wind rattles the windows and the fields are nothing but stubble and snow, a simple pot of cheddar potato soup can feel like a wool blanket for the soul. This 4-ingredient version is the kind of recipe our mothers and grandmothers leaned on—humble, practical, and surprisingly comforting.

It comes from the days when you cooked with what you had in the cellar and the icebox: potatoes, cheese, milk, and a bit of butter. No fuss, no fancy steps, just honest ingredients slowly turning into something that makes the whole house smell like home. You might make this on a busy weeknight when you’re tired and don’t want a sink full of dishes, or on a Sunday afternoon when you’re craving something that tastes like the old farmhouse kitchen you remember from childhood.

🛒 Ingredients

• 4 cups peeled and diced potatoes (about 4–5 medium potatoes)
• 4 cups milk (whole milk preferred)
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• To taste: Salt and black pepper (optional but recommended)

👩‍🍳 Directions

1. Boil the Potatoes: Place the diced potatoes in a medium pot and add just enough water to cover them. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until the potatoes are very tender, about 12–15 minutes.
2. Drain and Mash: Drain the potatoes, leaving just a tablespoon or two of the cooking liquid in the pot. Lightly mash the potatoes with a spoon or potato masher, leaving some small chunks for texture.
3. Add Butter: Add the butter to the hot potatoes and stir until melted and well combined.
4. Add Milk: Pour in the milk and stir. Return the pot to medium heat and warm the mixture, stirring frequently, until it is hot but not boiling. Watch carefully so the milk doesn’t scorch on the bottom of the pot.
5. Melt Cheese: Reduce the heat to low. Add the shredded cheddar cheese a handful at a time, stirring constantly after each addition until the cheese is completely melted and the soup is smooth and creamy.
6. Season: Taste and season with salt and black pepper if desired. Let the soup sit over very low heat for a few minutes to thicken slightly, stirring now and then.
7. Serve: Ladle into warm bowls and serve immediately while the soup is velvety and hot.

💡 Variations & Tips

• Texture: If you’d like a smoother soup, use a potato masher a bit more vigorously or run part of the soup through an immersion blender, then stir it back into the pot. For a heartier, farmhouse-style version, leave the potatoes in larger chunks and add a little less milk for a thicker texture.
• Liquids: You can also swap part of the milk for chicken broth to lighten it slightly while keeping good flavor.
• Seasoning: A pinch of garlic powder or onion powder blends in nicely without adding extra chopping, and a dash of paprika or a sprinkle of extra cheddar on top makes it feel a bit special.
• Add-ins: If you have leftover ham or cooked bacon, stir in a small handful at the end for a more filling supper.
• Cheese Choice: If you’re cooking for someone who prefers milder flavors, use a mild cheddar and add the cheese gradually, tasting as you go until it’s just right for your table.

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