Grandma’s Cold-Weather Favorite: Only 4 ingredients, and I make it again and again because it never disappoints.
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A bowl of pure comfort made with just four simple ingredients. Creamy potatoes and sharp cheddar come together to create a rich, satisfying soup—no flour, roux, or cream required.
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🥣 Four-Ingredient Cheddar Potato Soup
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes, peeled & cubed | 4 cups | Yukon Gold or Russet work well |
| Whole milk | 4 cups | Adds richness and body |
| Sharp cheddar cheese, grated | 2 cups | Use freshly grated for best melt |
| Butter | 2 tbsp | Unsalted preferred |
| Salt & black pepper | To taste | Optional seasoning |
Instructions
Step 1: Cook the potatoes
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- Place diced potatoes in a medium saucepan.
- Cover with water, bring to a boil, then simmer 12–15 minutes until fork-tender.
Step 2: Mash lightly
- Drain, leaving ½–1 tbsp of cooking water in the pot.
- Mash gently, keeping some small chunks for texture.
Step 3: Add butter
- Stir in butter until melted and evenly blended.
Step 4: Warm the milk
- Pour in milk and return to medium heat.
- Stir often until hot and steaming (do not boil).
Step 5: Melt the cheese
- Lower heat.
- Add cheddar gradually, stirring until smooth and creamy.
Step 6: Season & finish
- Add salt and pepper if desired.
- Let soup rest on low heat for 5 minutes to thicken slightly.
- Serve warm and enjoy!
