Name: Rustic Cheddar Potato Soup with Sourdough Croutons: 2 Must-Try!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs Russet potatoes, peeled and diced (4-5 medium); 4 cups chicken or vegetable broth; 1/2 cup milk or cream (half-and-half optional); 2 cups sharp cheddar cheese, freshly shredded; 1/4 cup unsalted butter; 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 1 tsp dried thyme or fresh chives (optional); ; 4-5 slices stale sourdough bread, cut into 1-inch cubes; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp dried herbs (oregano or Italian seasoning); Pinch of salt and pepper

Description

A rustic, hearty cheddar potato soup with a creamy base and chunky texture, topped with golden sourdough croutons for crunch.

Ingredients

Scale

2 lbs Russet potatoes, peeled and diced (4–5 medium)

4 cups chicken or vegetable broth

1/2 cup milk or cream (half-and-half optional)

2 cups sharp cheddar cheese, freshly shredded

1/4 cup unsalted butter

1 medium yellow onion, finely diced

2 cloves garlic, minced

1/4 cup all-purpose flour

1 tsp salt (or to taste)

1/2 tsp black pepper (or to taste)

1 tsp dried thyme or fresh chives (optional)

For the sourdough croutons:

4–5 slices stale sourdough bread, cut into 1-inch cubes

2 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp dried herbs (oregano or Italian seasoning)

Pinch of salt and pepper

Instructions

1. Melt butter in large pot over medium heat; sauté diced onion 5-7 minutes until softened. Add garlic and cook 1 minute.

2. Stir in flour and cook 1-2 minutes, forming a roux.

3. Gradually whisk in broth, scraping the bottom of the pot. Add diced potatoes, salt, and pepper. Simmer 15-20 minutes until potatoes are fork-tender.

4. Mash about half the potatoes in the pot for a rustic texture.

5. Stir in milk or cream. Remove from heat and slowly add cheddar cheese, stirring until smooth.

6. Taste and adjust seasoning.

8. For sourdough croutons:

9. Preheat oven to 375°F (190°C). Spread bread cubes on baking sheet.

10. Drizzle with olive oil, sprinkle garlic powder, herbs, salt, and pepper. Toss to coat.

11. Bake 10-15 minutes, tossing halfway, until golden brown and crispy.

12. Serve soup topped with warm croutons.

Notes

Use sharp cheddar for bold flavor.

Add more broth for a thinner soup or mash more potatoes for thicker consistency.

Stir in carrots, celery, or corn for extra vegetables.

Add cayenne or hot sauce for spice.

Swap milk for heavy cream for richer soup.

For garnish, add fresh chives, sour cream, or extra cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: potato soup, cheddar soup, rustic soup, sourdough croutons, comfort food, hearty soup