This simple soup is proof that comfort food doesn’t need a long ingredient list. With just a handful of pantry staples, the natural starch from the potatoes and the rich flavor of sharp cheddar come together to create a thick, creamy soup without using a roux or heavy cream. It’s warm, filling, budget-friendly, and perfect for busy weeknights when you want something homemade with minimal effort.
4-Ingredient Cheddar Potato Soup
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes, peeled and diced | 4 cups |
| Milk (whole milk works best) | 4 cups |
| Sharp cheddar cheese, shredded | 2 cups |
| Butter | 2 tablespoons |
| Salt and black pepper | To taste (optional) |
How to Make 4-Ingredient Cheddar Potato Soup
Step 1: Cook the Potatoes
Place the diced potatoes into a medium pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 12–15 minutes, until the potatoes are soft enough to pierce easily with a fork.
Step 2: Mash
Drain the potatoes, keeping about ½ to 1 tablespoon of the cooking liquid in the pot. Gently mash the potatoes, leaving a few small pieces if you prefer a slightly chunky texture.
Step 3: Add Butter
Add the butter to the hot potatoes and stir until it melts completely and coats the potatoes evenly.
Step 4: Heat the Milk
Pour in the milk and return the pot to medium heat. Stir frequently and heat until the soup is steaming, being careful not to let it boil to avoid scorching.
Step 5: Add the Cheese
Reduce the heat to low and slowly stir in the shredded cheddar cheese, adding it a little at a time. Continue stirring until the cheese melts fully and the soup becomes smooth and creamy.
Step 6: Season and Thicken
Season with salt and black pepper if desired. Keep the soup over very low heat for about 5 minutes so it thickens slightly before serving.
