Cheese And Potato Soup: The Perfect Melty Combination

Potato soup is a hearty, creamy comfort food that can be made in just one pot. It's a classic, fuss-free dish that can be made in under half an hour and is perfect for cold winter days. While there are many variations of potato soup, a common ingredient is cheese. The type of cheese used can vary, but sharp cheddar, Swiss cheese, and extra sharp cheddar are popular choices. The soup is often garnished with crumbled bacon and chopped chives, adding a savory, crispy element to the dish.

How to make potato soup

Ingredients:

• Butter
• Onion
• Garlic
• Potatoes
• Broth
• Milk
• Salt
• Pepper
• Cheese
• Bacon (optional)
• Chives (optional)

Steps:

First, melt butter in a large saucepan over medium heat. Add onion and sauté for 3 minutes. Then, add garlic and sauté for 2 minutes. Next, add potatoes and broth, and bring to a boil. Reduce heat and simmer for 12-20 minutes, or until the vegetables are tender.

Transfer 1 cup of the mixture to a blender or food processor and purée until smooth. Return the mixture to the saucepan. Stir in milk and heat over medium heat until hot, but do not boil. Season with salt and pepper to taste.

Finally, stir in 1 cup of shredded cheese until melted and heated through. Ladle the soup into bowls and top with the remaining cheese. You can also garnish with crumbled bacon and chopped chives, if desired.

Tips:

For the best flavour, use extra sharp cheddar cheese. You can also use white extra sharp cheddar. If you prefer a creamier soup, use heavy cream instead of milk. If you want a completely smooth soup, purée all of the potato mixture, but for a chunkier texture, only purée half.

Best cheese for potato soup

There are many types of cheese that can be used in potato soup, and the best cheese for you will depend on your personal preferences and what other ingredients you plan to include. Here is a guide to help you choose the right cheese for your potato soup:

Cheddar Cheese

Cheddar cheese is a popular choice for potato soup as it has a strong flavour and melts well. It can be used as the main cheese in the soup or as a topping. Extra sharp cheddar cheese gives the best flavour and white extra sharp cheddar can also be used.

Swiss Cheese

Swiss cheese is a good option if you're looking for a milder flavour. It melts well and has a creamy texture that can add to the creaminess of the soup.

Velveeta

Velveeta is a processed cheese that will give your soup a warm, orange colour. It has a mild flavour similar to cheddar and melts smoothly without becoming stringy or separating into clumps. It's a good option if you want a consistent, uniform melt.

Sour Cream

While not technically a cheese, sour cream is often used in potato soup to make it extra creamy and add a tangy flavour. Greek yoghurt can be used as a substitute if preferred.

Other Cheeses

Other cheeses that can be used in potato soup include Gruyere, Monterey Jack, and Parmesan. You can also mix and match different cheeses to find a combination that suits your taste.

When choosing a cheese for your potato soup, consider the other ingredients and flavours you plan to use. For example, if you're making a loaded baked potato soup with bacon and scallions, a sharp cheddar might be a good choice to complement those flavours. If you're making a simpler soup, a milder cheese like Swiss or Velveeta might be preferable. Experiment with different cheeses and combinations to find your favourite!

Potato soup toppings

There are many ways to elevate a potato soup, and toppings are a great way to add texture and flavour. Here are some ideas for toppings to add to your potato soup:

Cheese

Cheese is a classic addition to potato soup, and there are several varieties that pair well with potatoes. Firstly, sharp cheddar cheese is a popular choice, as its strong flavour can stand up to the creaminess of the soup. Other options include Swiss cheese, which will add a subtle tanginess, or extra sharp cheddar, which has a more intense flavour. For a milder taste, processed cheese like Velveeta will give the soup a warm, orange colour and a smooth consistency.

Bacon

Bacon is a great way to add a crispy, salty element to your soup. You can cook the bacon until it's crispy and then crumble it over the top of the soup. Alternatively, you can add it to the soup while it's cooking to infuse the flavour into the broth.

Chives/Green Onions

Chives or thinly sliced green onions can add a fresh, mild onion flavour to your soup, as well as a bright pop of colour.

Sour Cream

Sour cream can be used as a topping to add a tangy, creamy element to your soup. It can also be stirred into the soup to make it extra creamy.

Herbs

Fresh herbs like parsley or thyme can be sprinkled over the soup just before serving to add a bright, fresh flavour.

Spices

Spices like smoked paprika, ancho chilli powder, or Cajun seasoning can be added to your potato soup to give it an extra kick of flavour. Just be careful not to add too much, as a little goes a long way!

Croutons

Croutons are a great way to add a crunchy texture to your soup. You can make your own by frying or baking cubes of bread, or you can buy them pre-made.

Other Vegetables

Finally, you can add some extra vegetables to your potato soup as a topping. Try chopped scallions, crispy fried onions, or even some shredded carrots or celery.

Remember, when it comes to toppings, you can get creative and mix and match to suit your taste preferences!

Vegetarian potato soup

This simple, creamy, and delicious vegetarian potato soup is a great comfort food for cold winter days. It's easy to make, and you can add your own twist with different types of cheese, veggies, or spices. Here's a recipe to get you started:

Ingredients:

• 2 tablespoons olive oil
• 1/2 medium onion, finely diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and chopped
• 2 1/2 cups vegetable broth
• 1/2 teaspoon fine salt, more to taste
• 1/4 teaspoon black pepper, more to taste
• 1/2 cup grated cheddar cheese (about 4 ounces)
• 3 green onions, sliced, for garnish
• 1 tablespoon chopped fresh parsley, for garnish

Instructions:

• In a large soup pot or Dutch oven, heat olive oil over medium-low heat. Sauté the onion and garlic until soft, about 3 to 5 minutes.
• Add the chopped potatoes and sauté for a few more minutes.
• Pour in the vegetable broth, add salt and pepper, and bring to a boil. Reduce to a slow simmer, cover, and cook for 20 to 25 minutes, or until the potatoes are very soft.
• Remove from heat and let cool slightly. Carefully transfer the soup to a blender or food processor and blend until smooth and creamy (or leave some chunks if you prefer a chunkier texture).
• Return the soup to the pot and add grated cheddar cheese. Stir over low heat until the cheese is melted.
• Taste and adjust seasoning with salt and pepper if needed. If the soup is too thick, add some extra vegetable broth or water to thin it out.
• Garnish with sliced green onions and chopped fresh parsley.

Tips and Variations:

• For a vegan version, use dairy-free cheese.
• Try different types of cheese such as Swiss, extra sharp cheddar, or white extra sharp cheddar.
• Add more veggies like carrots, celery, or cauliflower to make it a heartier soup.
• Spice it up with red pepper flakes, rosemary, thyme, or Italian seasoning blend.
• For a crunchy topping, add crumbles of vegetarian bacon or bacon bits.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits, so you may need to add some water, milk, or broth when reheating.

Storing potato soup

Cool the Soup Quickly:

Before refrigerating, allow the soup to cool to room temperature. Placing hot soup directly into the fridge can raise the internal temperature, potentially compromising the quality of other food items.

Use Airtight Containers:

Store the soup in airtight containers to prevent contamination and moisture loss. This also helps retain the soup's flavour.

Label and Date Containers:

Label the containers with the date of storage. This makes it easier to track how long the soup has been in the refrigerator and ensures you consume it within a safe timeframe.

Refrigerate Promptly:

Place the soup in the fridge within two hours of cooking to minimise bacterial growth.

Maintain Ideal Refrigerator Temperature:

Keep your refrigerator at or below 40°F (4°C). This temperature range slows down the growth of harmful bacteria.

Be Mindful of Shelf Life:

Most potato soups can last 3-4 days in the refrigerator. Beyond this period, the risk of spoilage increases. However, broth-based potato soups may last up to 5 days. Always check for signs of spoilage before consuming stored soup, such as unpleasant odours, discolouration, or a sour taste.

Portioning:

Store soup in smaller portions to make reheating easier and reduce the time the soup spends at room temperature.

Reheating:

When reheating potato soup, follow food safety guidelines to prevent the risk of foodborne illnesses. Ensure the soup reaches an internal temperature of 165°F (74°C) before consuming. Stir the soup occasionally during reheating to ensure even heating and prevent hot spots.

Freezing:

Freezing is a great way to extend the shelf life of your potato soup. Allow the soup to cool to room temperature before freezing to prevent ice crystals from forming, which can affect the texture. Divide the soup into portions, seal in airtight containers or heavy-duty freezer bags, and label with the date.

Thawing and Reheating Frozen Soup:

Thaw frozen soup by transferring it to the refrigerator and allowing it to thaw slowly. This helps maintain the soup's texture and flavour. For quicker thawing, place the frozen soup in a bowl of cold water, changing the water every 30 minutes until it's thawed. Reheat gently on the stovetop over low to medium heat, stirring occasionally.

Frequently asked questions